Instructions

1. 1

   Bloom yeast with warm milk and 1 tsp sugar for 5 minutes.

2. 2

   Mix flour, remaining sugar, 1 egg, 40 g butter, and yeast milk, then knead for 10 minutes.

3. 3

   Cover and proof for 60 minutes in a warm place until doubled.

4. 4

   Melt 50 g butter, 20 g sugar, and 40 ml cream, then stir in almonds for topping.

5. 5

   Spread dough in a round pan, add almond topping, and bake at 180°C for 25–30 minutes; cool completely.

6. 6

   Whip remaining cream and fill between the horizontally sliced cake layers.

Tips

Nutrition (per serving)