Sweet Custard Cake

with Sliced Almonds

Sweet Custard Cake
50 min.


for 20 pieces
For the cake base
1 cube fresh Yeast
250 milliliters lukewarm Milk
60 grams Sugar
500 grams Pastry flour
1 pinch Salt
3 medium Eggs
75 grams Butter (or margarine)
For the topping
100 grams Butter
1 medium Egg yolk
100 milliliters Whipping cream
80 grams Sugar
50 grams Sliced almonds
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Preparation steps

Step 1/3

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.

Step 2/3

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.

Step 3/3

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.