Butter cake that always succeeds

Ingredients for 8 servings:

• 375 g flour (wheat flour)
• 1 cube of yeast, fresh
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 200 ml milk, lukewarm
• 50 g butter, melted, cooled
• 150 g butter (well chilled)
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g almond(s), peeled, sliced

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Sift the flour into a bowl. Crumble the yeast into a tall bowl, sprinkle the sugar and vanilla sugar over it, then pour over the warm milk and mix well. (Make sure to add the sugar to the yeast to prevent it from getting a thermal shock.) Add the salt, egg, and melted butter to the flour, then pour over the yeast. Using a hand mixer fitted with a dough hook, mix everything into a dough for about 5 minutes, first on the lowest speed, then on the highest speed. The dough should form a ball around the dough hook in the bowl. (If the dough is still a little too wet, sprinkle in a little more flour and mix it in well.) Cover the dough and let it rise in a warm place for about 15 minutes. (I let the dough rise in the oven at about 50°C with fan). Then, knead the dough thoroughly by hand and let it rise for another 15 minutes. Meanwhile, grease a baking sheet with high edges and spread the dough on the sheet. Then cover the dough and let it rise again. Now you can take the dough out of the oven again and make indentations in the dough at intervals of about 5 cm; this is easiest done with your thumb. Now place the chilled butter in flakes into the indentations and sprinkle generously with sugar (amount according to taste). Then distribute the almonds and vanilla sugar evenly over the dough and butter. The whole thing then has to be left to rise again until the dough has visibly increased in size. (Caution: do not cover the dough again, otherwise the butter will stick to the cover.) When the dough has visibly increased in size, bake everything for about 15 minutes. Top/bottom heat: 200-220 °C Fan: 180-200 °C Gas: Mark 3-4 Let the cake cool on the baking tray and then cut into portions.