John Myers
Yeast Cake from Tray with Nutty Topping
The perfect yeast cake from tray with nutty topping recipe with a picture and simple step-by-step instructions.
- 375 g Flour 405
- 20 g Yeast fresh
- 50 g Sugar
- 1 packet Bourbon vanilla sugar
- 150 ml Milk
- 75 g Butter
- 1 pinch Salt
- 200 g Butter
- 1 packet Bourbon vanilla sugar
- 200 g Powdered sugar
- 200 g Ground hazelnuts
- 100 g Chopped almonds
- 100 g Almond flakes
- 3 piece Beaten egg whites
- This recipe is an own creation. The idea for this came to me with the recipe with the bee sting blanket from Gitto. The result can be seen (see the pictures) and tasted. Pieces of cake can also be frozen in portions.
- Dough: Dissolve the fresh yeast in a little lukewarm milk. Put the flour, milk, sugar, vanilla sugar, butter and salt in a bowl.
- Add the dissolved yeast and knead everything well. Cover and leave the dough to rest in the refrigerator overnight.
- The next day, let the dough reach room temperature, knead again and roll out thinly on a baking sheet.
- Preheat the oven to 180 degrees top / bottom heat.
- Nut mixture: melt the butter and powdered sugar into a creamy mixture in a saucepan. Add the remaining ingredients and mix into a smooth batter.
- Let the nut mixture cool down a little and carefully fold in the stiffly beaten egg whites. Distribute the nut mixture evenly on the rolled out dough.
- Bake in the oven for about 30 minutes (depending on the oven) on the 2nd rack from the bottom until golden yellow. Let cool down. Cut into pleasant pieces and enjoy.
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