Leipzig sugar cake

Ingredients for 1 servings:

• 500 g flour
• ½ cube of yeast, fresh OR
• 1 pack of dry yeast
• 250 ml milk, lukewarm
• 1 tsp salt
• 75 g sugar
• 50 g butter, soft
• 125 g butter
• 125 g sugar
• 100 g almonds, slivered or flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

A pre-dough is not necessary for this recipe, but if you want to make one, you are welcome to do so. For the yeast dough, dissolve the yeast in lukewarm milk with the salt and let it stand for a good 5 minutes. Mix the flour and sugar. Add the softened butter and yeast milk and knead everything vigorously, at least 10 minutes, until the dough is smooth. Cover the dough and let it rise in a warm place for a good 1 hour, until it has doubled in size. (The dough can also be made entirely in a bread maker.) After proving, knead or roll the dough out vigorously again on a floured work surface. Place the dough on a greased or parchment-lined baking sheet and press it down evenly. Let it rise for a good 15 minutes. For the topping, carefully melt the butter in a saucepan and turn the heat down to the lowest setting. Add the sugar and stir until the sugar has dissolved. Add the almonds and remove the pan from the heat. Stir vigorously, then pour it onto the batter and spread it evenly. Place the baking sheet in the preheated oven at 200°C (top/bottom heat) or 170°C (fan oven) for 25-30 minutes. (Every oven heats differently, so be careful while baking.) Check the cake after the 25th minute. When it turns golden brown, it’s done and can be removed. This cake is delicious both hot and cold!