Almond Cream Cake (Yeast-Based Almond Cake)

Yield: 12–16 slices
Prep Time: 30 minutes
Rising Time: 1 hour 20 minutes
Bake Time: 35–40 minutes
Total Time: About 3 hours
Course: Dessert

This soft, buttery yeast cake is topped with a sugar-butter crust, soaked with cream, and finished with almond flakes for a rich and tender texture. It’s similar to European bakery cream cakes and perfect for tea or special occasions.

Ingredients

For the Dough:

200 ml (¾ cup + 1 tbsp) warm milk
2 teaspoons active dry yeast
2 tablespoons sugar
2 large eggs (room temperature)
½ teaspoon vanilla extract (or 2 g vanillin)
Pinch of salt
120 g (½ cup) butter, melted and cooled
470 g (about 4 cups) all-purpose flour

For the Topping:

120 g (½ cup) sugar
50 g (¼ cup) cold butter
Almond slices or almond flakes (as needed)

For the Cream Finish:

125 ml (½ cup) heavy cream

Instructions

Activate the Yeast

Warm milk to about 43°C (110°F) — warm, not hot.

Easy Vegetable Egg Muffins (Omelette Muffins)
Add sugar and sprinkle yeast on top.
Stir gently and let sit 15–20 minutes until foamy.

This step ensures a light, airy cake.

Prepare Wet Ingredients

In a large bowl, combine:

Activated yeast mixture
Eggs
Melted butter
Vanilla
Whisk until smooth.

Make the Dough

Sift flour and add gradually to the wet mixture.
Add salt.
Knead for 10–15 minutes until soft and elastic.
The dough should be smooth and slightly tacky, not sticky.

First Rise

Place dough in a greased bowl.
Cover and let rise in a warm place for 1 hour until doubled in size.

Prepare the Sugar-Butter Topping

Mix sugar with cold butter using fingers until crumbly.
This creates a light crust during baking.

Shape and Second Rise

Grease a 9×13 inch (23×33 cm) pan.

Skillet Cheese Bread (No-Oven Breakfast Flatbread)
Spread dough evenly into the pan.
Cover and let rise 20–30 minutes.
Preheat oven to 180°C (350°F).

Add Topping

Make small indentations with fingers across the dough.
Sprinkle sugar-butter mixture evenly on top.

Bake

Bake for 25–30 minutes until lightly golden.

Cream & Almond Finish

Remove cake from oven.
Pour heavy cream evenly over hot cake.
Sprinkle almond flakes on top.
Return to oven for 10 minutes.

The cream soaks into the cake, making it moist and rich.

Cool and Serve

Cool completely in pan.
Cut into squares and serve at room temperature.

Helpful Tips

Milk must be warm, not hot
Use room-temperature eggs
Bake on center rack
Don’t skip second rise — it improves texture
Let cake cool before slicing for best structure