Yeast Cake with Almond Topping

Yeast Cake with Almond Topping

Indulging in the delightful experience of baking can lead you to create a delicious Yeast Cake with Almond Topping that’s perfect for any occasion. This light, fluffy cake is topped with tasty almond petals and cream, making it an ideal treat for a cozy gathering or a sweet finish to your dinner. Let’s dive into the delectable recipe!

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

1. 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.
2. After the yeast mixture has risen, add the eggs, melted butter at room temperature, and vanillin (if using). Mix well until combined.
3. Gradually add the sifted flour and knead the dough until smooth and elastic.
4. 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.
5. For the topping, mix the sugar with the refrigerated butter until you achieve a crumbly texture.
6. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
7. 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.
8. After the dough has further risen, use your fingers or a tube to create holes in the pie.
9. 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.
10. Remove the cake from the oven and pour the cream over it. Sprinkle with almond petals.
11. Return the cake to the oven and bake for an additional 10 minutes until fully cooked.
12. Once baked, leave the cake to cool at room temperature before serving.

Prep Time: 20 minutes
Cook Time: 40-50 minutes
Total Time: 1 hour 10-1 hour 10 minutes
Servings: 8

Nutrition Info (Per Serving):
Calories: Approx. 300
Fat: 15g
Carbohydrates: 40g
Protein: 6g

How to serve

To serve your Yeast Cake with Almond Topping, slice it into generous portions and place them on individual dessert plates. This cake pairs beautifully with a warm cup of tea or coffee. For added flair, consider drizzling some additional cream on top or serving it with fresh fruits for a burst of color. Enjoy the soft, buttery texture and the crunchy almond topping as a delightful treat.

FAQs

Can I use almond extract instead of almond petals?
Yes, you can add a few drops of almond extract to the dough for an additional almond flavor.

How long can I store the Yeast Cake?
You can store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Can I freeze the Yeast Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil; it can be stored for up to 2 months. Be sure to thaw it at room temperature before serving.

Yeast Cake with Almond Topping

A light and fluffy yeast cake topped with almond petals and cream, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American, Baking

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Cake

• 200 ml warm milk (about ¾ cup)
• 2 tsp yeast (around 7 g)
• 2 tbsp sugar (about 30 g)
• 2 large eggs
• 2 g vanillin (optional, about ½ tsp)
• 1 pinch salt
• 120 g melted butter (about ½ cup) at room temperature
• 470 g flour (about 3 ¾ cups) sifted

For the Topping

• 120 g sugar for sprinkling (about ½ cup)
• 50 g butter for sprinkling (about 3.5 tbsp) refrigerated
• Almond petals for topping
• 125 ml cream (about ½ cup + 1 tbsp)

Method

 

Preparation

1. 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.
2. After the yeast mixture has risen, add the eggs, melted butter at room temperature, and vanillin (if using). Mix well until combined.
3. Gradually add the sifted flour and knead the dough until smooth and elastic.
4. 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

1. For the topping, mix the sugar with the refrigerated butter until you achieve a crumbly texture.

Baking

1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. 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.
3. After the dough has further risen, use your fingers or a tube to create holes in the pie.
4. 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.
5. Remove the cake from the oven and pour the cream over it. Sprinkle with almond petals.
6. Return the cake to the oven and bake for an additional 10 minutes until fully cooked.
7. Once baked, leave the cake to cool at room temperature before serving.

Notes

To serve, slice into generous portions and pair with a warm cup of tea or coffee. Drizzle additional cream on top or serve with fresh fruits for added color. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Can freeze for up to 2 months.