First dissolve the yeast in the lukewarm milk. Then mix the yeast milk, sugar, salt and egg in a mixing bowl. Add the flour and stir in. Add the butter in flakes and the lemon peel and beat everything with the dough hook for about 3 minutes. The dough should be shiny and separate from the bowl.
Dust the dough with a little flour, shape it into a ball and leave to rise covered in a warm place for 30 minutes. It should double its volume.
In the meantime, prepare the topping. To do this, melt the butter in the pan, add the almonds and briefly toast. Then add sugar and milk and reduce everything to a spreadable mass. Stir in the lemon peel and cinnamon. Then let the mixture cool down a little.
Preheat the oven to 190 ° C O / U heat. Line a baking sheet about 30x40 cm with parchment paper.
Knead the dough once more and squeeze it out with your hands on the baking sheet to form an evenly thick base. Let the base rise for another 10 minutes.
Now put the almond mixture on the dough and smooth it out. Bake the cake in the preheated oven for about 25-30 minutes.