Almond Cake
A fresh almond cake recipe from the sheet cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g flour
- 42 g yeast (1 cube)
- 80 g sugar
- 0.125 l milk
- 2 egg yolks
- 1 pinch salt
- 125 g butter (melted at room temperature)
- flour (for the work surface)
- 200 g butter
- 250 g chopped almond kernels
- 200 g sugar
- 2 Tbsp whipping cream
Instructions
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1.
Sift flour into a mixing bowl, press a well in the center. Add crumbled yeast with 1 tbsp sugar and a few tablespoons of lukewarm milk to the well and stir with a little flour to form a soft pre‑starter. Sprinkle lightly with flour and let rise covered in a warm place for about 15 minutes. Add remaining ingredients and knead into a smooth dough using hand mixer attachments. Cover again and let proof for another 50–60 minutes until doubled in volume.
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2.
Meanwhile, melt butter for the topping. Stir in sugar, add almonds, then whisk in cream. Briefly simmer the mixture, then allow to cool slightly. Preheat oven to 200 °C (400 °F) with upper/lower heat.
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3.
Roll dough on a lightly floured surface to fit a baking sheet. Spread almond mixture over dough and bake in preheated oven at 200 °C for about 30–40 minutes, checking doneness with a skewer test.
