Butter Cake

For the butter cake, warm the milk in a saucepan until lukewarm and pour into a large bowl. Stir in the sugar, salt and butter. Dissolve the yeast in it and let it rest for about 15 minutes, covered with a tea towel.

Put the butter in the freezer for the time being. Stir the flour into the pre-dough in portions with a wooden spoon. Then beat the dough well by hand.

It should become a smooth, supple dough. Cover the dough and let it rise for another 30 minutes. Knead the dough and spread it on a deep baking sheet lined with parchment paper.

Let rest again for 10 minutes. Remove the butter from the freezer and cut small flakes with a knife. Press small depressions into the dough at regular 2 cm intervals and press the butter into them.

Sprinkle evenly with sugar and flaked almonds. Bake in a preheated oven at 190 °C for about 10-15 minutes. The cake should become nice and light golden.

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