Description
A classic German dessert featuring a sweet yeast cake topped with a honey-almond caramel layer, traditionally cut into bite-sized squares and often served at celebrations.
Ingredients
- For the Cake:
- 2 1/4 cups (300 g) all-purpose flour
- 2 teaspoons active dry yeast
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon salt
- 2/3 cup (160 ml) warm milk (105–115°F/40–46°C)
- 1 large egg
- 4 tablespoons (55 g) unsalted butter, softened
- For the Honey-Almond Topping:
- 1/2 cup (120 g) unsalted butter
- 1/2 cup (120 ml) honey
- 1/4 cup (50 g) granulated sugar
- 1 1/2 cups (135 g) sliced almonds
- 1/4 cup (60 ml) heavy cream
Instructions
- Prepare Dough: In a small bowl, dissolve yeast and 1 tsp sugar in warm milk. Let sit 5–10 minutes until foamy.
- In a large bowl, whisk flour, remaining sugar, and salt. Add yeast mixture, egg, and softened butter.
- Knead until smooth and elastic (about 8–10 minutes by hand or 5–6 with a mixer). Form into a ball.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350°F (175°C). Butter a 9×13″ (23×33 cm) baking pan.
- Roll or press dough into the pan, covering the bottom evenly. Let rest 10 minutes.
- Make Topping: In a saucepan over medium heat, melt butter, honey, sugar, and cream, stirring until sugar dissolves. Stir in sliced almonds, then remove from heat.
- Spread almond-honey mixture evenly over the dough.
- Bake 20–25 minutes until golden and bubbly around edges.
- Cool in pan 15 minutes, then cut into squares. Allow to cool further before serving so topping sets.
Notes
- Use a warm, draft-free spot for proofing dough (e.g., inside a turned-off oven with light on).
- Almonds can be swapped for chopped hazelnuts or walnuts for variation.
- Store cooled cake in an airtight container—remains fresh for up to 3 days.
- For extra shine, warm a little honey and brush on top before serving.