Ingredients dough:
500 g wheat flour
1 yeast cube ( 42 g)
200 ml milk – lukewarm
2 eggs
75 g sugar
1 p vanilla sugar
70 g butter – liquid
1 pinch of salt

Ingredients topping:
140 g butter – cold diced
45 g sugar
90 g almond flakes

Topping after baking:
180 ml cream

Place all the flour in a mixing bowl, make a well in the centre and add the yeast, crumbled
and crumble the yeast into it. Pour in half of the lukewarm milk, stir gently with a spoon.
Cover and leave to rise in a warm place for 15 minutes.

Then add all the other ingredients for the dough and mix together briefly
and then knead for approx. 6 minutes with the dough hooks of your food processor or mixer.

The dough should now be nice and tender and is now – dusted a little with flour, covered again, left in a warm place for approx.
Cover and leave to rise in a warm place for about 45 minutes.

Roll out the dough gently on a floured work surface and place on a baking tray lined with baking paper.
Cover again and leave to rise in a warm place for about 20 minutes.

Now press small holes into the dough with either a finger or the handle of a wooden spoon.
Then fill the holes with the cold butter cubes.
Spread the almonds and sugar over the base.

Bake the cake in a 190° C top/bottom heat oven for about 20 minutes until golden brown.

As a topping, pour the whipped cream directly over the still hot cake.

The aroma is simply wonderful and you should convince yourself of the taste…

Note: The cake is a bit time-consuming, as half of the time the dough is left to rise.
But it is a really simple recipe and the result is wonderful!