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40 Yeast butter cake Serves 20 (30) | Preparation time: 95 minutes Ingredients For the dough: 42 (63) g fresh yeast 200 (300) ml milk, 3.5% fat | lukewarm 500 (750) g plain white flour 50 (80) g caster sugar ¼ (¾) tsp. salt 50 (80) g softened butter 1 (2) medium egg(s) For the topping: 100 (150) g softened butter 100 (150) g flaked almonds 120 (180) g caster sugar 16 (24) g vanilla sugar Accessories: Baking tray or universal tray Preparation Stir the yeast into the milk to dissolve it. Knead the remaining ingredients for about 3–4 minutes to a smooth dough. Form the dough into a ball, place in a bowl in the oven and cover with a damp cloth. Prove according to the settings in proving phase 1. Lightly knead the dough and then roll it out on a baking tray or the universal tray. Cover and prove using the settings indicated for proving phase 2. For the topping, mix together the butter, vanilla sugar and half the sugar. Make little indentations in the dough with your fingers. Pour the butter and sugar mixture into the indentations. Spread the remaining sugar and the flaked almonds over the dough. Automatic programme: Start the Automatic programme and place the cake in the oven. Manual: Leave to prove at room temperature for another 10 minutes. Then place in the oven and bake until golden. Settings for proving yeast dough Proving phases 1 and 2 Oven functions: Conventional Heat Temperature: 30 °C Proving time: 20 minutes for each phase Automatic programme for baking yeast butter cake Cakes | Yeast butter cake Programme duration: 32 [34] (30) minutes Manual Oven functions: Conventional Heat Temperature: 175–185 °C Booster: Off Pre-heat: Off Crisp function: Off Duration: 20–30 minutes Shelf level: 2