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34 Serves 16 | Preparation time: 95 minutes Ingredients Preparation For the dough: 42 g fresh yeast 160 ml milk, 3.5% fat | lukewarm 400 g plain white flour 40 g caster sugar A pinch of salt 40 g butter 1 medium egg For the topping: 80 g butter | softened 1 ½ tsp. vanilla sugar 100 g caster sugar 80 g flaked almonds For the glass tray: 1 tbsp. butter Accessories: Glass tray 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 using the settings indicated for proving phase 1. Grease the glass tray. Knead the dough briefly and roll out on the glass tray. Cover with a damp cloth and prove according to the settings in 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 10 minutes. Then place in the oven and bake until golden. Yeast butter cake Settings for proving yeast dough Proving phases 1 and 2 Special applications | Prove yeast dough Temperature: 30 °C Proving time: 20 minutes for each phase Automatic programme for baking yeast butter cake Cakes | Yeast butter cake Programme duration: approx. 34 minutes Manual Oven functions: Conventional Heat Temperature: 175–185 °C Booster: Off Pre-heat: Off Crisp function: Off Duration: 20–30 minutes Shelf level: 1