Yeast Cake with Almond Topping
If you’re looking for a delightful dessert that’s perfect for any occasion, this Yeast Cake with Almond Topping will surely impress. With its light, fluffy texture and a sweet almond-flavored finish, this cake is not only delicious but also a feast for the eyes. Let’s dive into this easy-to-follow recipe that will quickly become a favorite in your household.
Ingredients
- 200 ml warm milk (about ¾ cup)
- 2 tsp yeast (around 7 g)
- 2 tbsp sugar (about 30 g)
- 2 eggs
- 2 g vanillin (optional, about ½ tsp)
- 1 pinch salt
- 120 g melted butter (about ½ cup)
- 470 g flour (about 3 ¾ cups)
- 120 g sugar for sprinkling (about ½ cup)
- 50 g butter for sprinkling (about 3.5 tbsp)
- Almond petals for topping
- 125 ml cream (about ½ cup + 1 tbsp)
Directions
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In a mixing bowl, add the sugar and yeast to the warm milk. Stir gently until combined, then leave it in a warm place to rise for 15-20 minutes.
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After the yeast mixture has risen, add the eggs, melted butter at room temperature, and vanillin (if using). Mix well until combined.
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Gradually add the sifted flour and knead the dough until smooth and elastic.
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Cover the dough with cling film or a towel and leave it in a warm place for about 1 hour, allowing it to rise until it has doubled in size.
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For the topping, mix the sugar with the refrigerated butter until you achieve a crumbly texture.
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Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
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Once the dough has risen, transfer it to a greased baking pan and spread it evenly. Cover and let it rise for another 20-30 minutes.
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After the dough has further risen, use your fingers or a tube to create holes in the pie.
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Generously sprinkle with the prepared icing sugar mixture and place it in the preheated oven. Bake for 25-30 minutes until the top is lightly browned.
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Remove the cake from the oven and pour the cream over it. Sprinkle with almond petals.
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Return the cake to the oven and bake for an additional 10 minutes until fully cooked.
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Once baked, leave the cake to cool at room temperature before serving.
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 5 minutes
Servings: Approximately 10 slices
Nutrition Info (per slice):
- Calories: 250
- Protein: 5 g
- Carbohydrates: 40 g
- Fat: 10 g
How to Serve
To best enjoy your Yeast Cake with Almond Topping, consider serving it warm or slightly cooled. It pairs beautifully with a cup of tea or coffee, making it a perfect choice for an afternoon snack or a dessert at gatherings. For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
FAQs
1. Can I substitute the almond petals with another topping?
Yes, you can substitute almond petals with chopped hazelnuts or even chocolate chips for a different flavor.
2. How should I store the leftover cake?
Leftover Yeast Cake can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week.
3. Can I make this cake ahead of time?
Absolutely! You can make the cake ahead of time and store it in the refrigerator. Just reheat slightly before serving for the best taste.
Yeast Cake with Almond Topping
A delightful yeast cake topped with almond petals, perfect for any occasion with its light and fluffy texture.
For the Dough
- 200 ml 200 ml warm milk (about ¾ cup)
- 2 tsp 2 tsp yeast (around 7 g)
- 2 tbsp 2 tbsp sugar (about 30 g)
- 2 pieces 2 eggs
- 2 g 2 g vanillin (optional, about ½ tsp)
- 1 pinch 1 pinch salt
- 120 g 120 g melted butter (about ½ cup)
- 470 g 470 g flour (about 3 ¾ cups)
For the Topping
- 120 g 120 g sugar for sprinkling (about ½ cup)
- 50 g 50 g butter for sprinkling (about 3.5 tbsp)
- Almond petals Almond petals for topping
- 125 ml 125 ml cream (about ½ cup + 1 tbsp)
Preparation
- In a mixing bowl, add the sugar and yeast to the warm milk. Stir gently until combined, then leave it in a warm place to rise for 15-20 minutes.
- After the yeast mixture has risen, add the eggs, melted butter at room temperature, and vanillin (if using). Mix well until combined.
- Gradually add the sifted flour and knead the dough until smooth and elastic.
- Cover the dough with cling film or a towel and leave it in a warm place for about 1 hour, allowing it to rise until it has doubled in size.
Topping Preparation
- For the topping, mix the sugar with the refrigerated butter until you achieve a crumbly texture.
Baking
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Once the dough has risen, transfer it to a greased baking pan and spread it evenly. Cover and let it rise for another 20-30 minutes.
- After the dough has further risen, use your fingers or a tube to create holes in the pie.
- Generously sprinkle with the prepared icing sugar mixture and place it in the preheated oven. Bake for 25-30 minutes until the top is lightly browned.
- Remove the cake from the oven and pour the cream over it. Sprinkle with almond petals.
- Return the cake to the oven and bake for an additional 10 minutes until fully cooked.
- Once baked, leave the cake to cool at room temperature before serving.
Serve warm or slightly cooled. Pairs beautifully with tea or coffee. Optional: serve with whipped cream or vanilla ice cream.