1️⃣ Activate the Yeast
Warm milk to about 43°C (110°F) — warm, not hot.
Add sugar and sprinkle yeast on top.
Stir gently and let sit 15–20 minutes until foamy.
✔ This step ensures a light, airy cake.
2️⃣ Prepare Wet Ingredients
In a large bowl, combine:
Activated yeast mixture
Eggs
Melted butter
Vanilla
Whisk until smooth.
3️⃣ Make the Dough
Sift flour and add gradually to the wet mixture.
Add salt.
Knead for 10–15 minutes until soft and elastic.
The dough should be smooth and slightly tacky, not sticky.
4️⃣ First Rise
Place dough in a greased bowl.
Cover and let rise in a warm place for 1 hour until doubled in size.
5️⃣ Prepare the Sugar-Butter Topping
Mix sugar with cold butter using fingers until crumbly.
This creates a light crust during baking.
6️⃣ Shape and Second Rise
Grease a 9×13 inch (23×33 cm) pan.
Spread dough evenly into the pan.
Cover and let rise 20–30 minutes.
Preheat oven to 180°C (350°F).
7️⃣ Add Topping
Make small indentations with fingers across the dough.
Sprinkle sugar-butter mixture evenly on top.
8️⃣ Bake
Bake for 25–30 minutes until lightly golden.
9️⃣ Cream & Almond Finish
Remove cake from oven.
Pour heavy cream evenly over hot cake.
Sprinkle almond flakes on top.
Return to oven for 10 minutes.
✔ The cream soaks into the cake, making it moist and rich.
🔟 Cool and Serve
Cool completely in pan.
Cut into squares and serve at room temperature.
🧠 Helpful Tips
✔ Milk must be warm, not hot
✔ Use room-temperature eggs
✔ Bake on center rack
✔ Don’t skip second rise — it improves texture
✔ Let cake cool before slicing for best structure
🔁 Variations
Lemon version: Add 1 tsp lemon zest
Almond flavor: Add ½ tsp almond extract
Spiced: Add cinnamon or cardamom
Nut-free: Use coconut flakes instead of almonds
Dairy-free: Use plant milk, vegan butter, and coconut cream
Gluten-free: Use gluten-free baking flour blend
❄️ Storage
Room temperature (covered): 2–3 days
Refrigerator: Up to 5 days
Freezer: Up to 1 month (wrap tightly)
🧮 Nutrition (Approximate per slice)
Calories: 350–400
Fat: 18–22 g
Carbohydrates: 40–45 g
Protein: 6–7 g
