Sweet Custard Cake

with Sliced Almonds
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Sweet Custard Cake
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
233
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories233 kcal(11 %)
Protein5.1 g(5 %)
Fat12.2 g(11 %)
Carbohydrates26 g(17 %)
Author of this recipe:

Ingredients

for
20
For the cake base
1 cube
fresh Yeast
250 milliliters
lukewarm Milk
60 grams
500 grams
1 pinch
3
medium Eggs
75 grams
Butter (or margarine)
For the topping
100 grams
1
medium Egg yolk
100 milliliters
80 grams
50 grams

Preparation steps

1.

For the cake base: Dissolve the crumbled yeast in the milk. Stir in 1 teaspoon sugar and 4 tablespoons flour, cover and let rise in a warm place for about 30 minutes.

2.

Combine the remaining flour, remaining sugar and salt. Whisk the eggs and butter into the yeast mixture, add to the dry ingredients and knead with the dough hook attachment until smooth. Cover and let rise in a warm place for about 1 hour.

3.

Knead the dough briefly and then press into the base of a baking sheet lined with parchment paper. Prick with a wooden spoon handle at regular intervals. Add the chopped butter to the wells. Whisk the egg yolk and cream together and pour over the dough. Sprinkle with sugar and almonds and bake in a preheated oven at 200°C (approximately 400°F) for about 30 minutes.