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.

  

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• 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.

  

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• 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

 Variations

• Lemon version: Add 1 tsp lemon zest

  

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• Almond flavor: Add ½ tsp almond extract

• Spiced: Add cinnamon or cardamom

• Nut-free: Use coconut flakes instead of almonds

• Dairy-free: Use plant milk, vegan butter, and coconut cream

• Gluten-free: Use gluten-free baking flour blend

 Storage

• Room temperature (covered): 2–3 days

• Refrigerator: Up to 5 days

• Freezer: Up to 1 month (wrap tightly)

 Nutrition (Approximate per slice)

• Calories: 350–400

• Fat: 18–22 g

• Carbohydrates: 40–45 g

• Protein: 6–7 g