This soft, buttery yeast cake is topped with a sugar-butter crust, soaked with cream, and finished with almond flakes for a rich and tender texture. It’s similar to European bakery cream cakes and perfect for tea or special occasions.
🧾 Ingredients
For the Dough:
200 ml (¾ cup + 1 tbsp) warm milk
2 teaspoons active dry yeast
2 tablespoons sugar
2 large eggs (room temperature)
½ teaspoon vanilla extract (or 2 g vanillin)
Pinch of salt
120 g (½ cup) butter, melted and cooled
470 g (about 4 cups) all-purpose flour
For the Topping:
120 g (½ cup) sugar
50 g (¼ cup) cold butter
Almond slices or almond flakes (as needed)
For the Cream Finish:
125 ml (½ cup) heavy cream
👩🍳 Instructions
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