Yeast Pot Cake with Flaked Almonds

A cake recipe for all foodies:

The yeast dough Dry yeast, Citro, flour baking, sugar, salt and vanilla sugar in a Weitling mix.

Lukewarm milk, fat and eggs to the flour mixture form. Knead everything together with the dough hook of the hand mixer to a smooth dough (the finished dough is soft and sticky).

Let dough rise, covered, in a warm place until doubled in size (about 1 hour).

Briefly knead dough repeatedly. Spread with a dough card on a greased grease tray, pushing up edge a tiny bit. Cover with a dish hangl and rise for another fifteen to twenty minutes.

The topping eggs, low-fat curd, flour, vanilla sugar, sugar, lemon zest and ~juice in a Weitling form and stir the whole well.

For the butter-egg frosting, cream butter. Separate eggs. Stir through sugar, egg yolks, butter, half of the vanilla sugar and flour. Whip egg whites until stiff. Fold in 1/3 of it, fold in the remaining snow with a whisk.

Spread curd topping on the yeast dough. Pour the butter-egg glaze on top and smooth it down as well. Then sprinkle the cake with flaked almonds. Bake the cake in the oven heated to 175 °C on the middle shelf for about 30-35 minutes.

If necessary, cover with parchment paper after two thirds of the baking time so that it does not brown too much.

Remove germ quart cakes, place on a cooling rack. Sprinkle with remaining vanilla sugar. Cool cake completely. A

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