Marion's Butter Sugar Cake

Ingredients for 1 servings:

• 400 g flour
• 35 g yeast, fresh (or dry)
• 200 ml milk, lukewarm
• 1 egg(s)
• 7 tbsp sugar
• 120 g butter, soft
• 100 g almond(s), sliced ​​or chopped
• 1 packet of vanilla sugar
• 1 pinch of salt
• Grease for the tray

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Yeast sheet cake

First, place the flour in a bowl. Crumble the fresh yeast into a well and add lukewarm milk, the egg, 60g softened butter, a pinch of salt, and 4 tablespoons of sugar. Mix everything together either with a wooden spoon, by hand, or with a dough hook until you have a smooth dough. Cover with a lid or a tea towel and let it rise in a warm, draft-free place for about 30 minutes. Once the dough has almost doubled in size, knead it briefly again and then transfer it to a greased baking sheet (all at room temperature). Place the remaining 60g butter in pieces into the corresponding wells that you previously made in the yeast dough with your fingers. Then distribute the almonds over the dough and sprinkle with the remaining sugar mixed with the vanilla sugar. Bake in a preheated oven at 180°C to 190°C (convection oven) for about 10 minutes.