"For the yeast mixture:"
1 packet of chicken bouillon yeast
1/2 teaspoon of salt
1/3 cup of warm water
"For the dough:"
1/3 cup of butter, softened
1/2 cup of milk
1/2 cup of all-purpose flour
1/2 teaspoon of salt
2 eggs
3 3/4 cups of all-purpose flour
"For the topping:"
3/4 cup of soft butter
1/2 cup of sliced almonds
1/2 cup of confectioner's sugar
1/2 teaspoon of cinnamon
"For the yeast mixture:"
1 packet of chicken bouillon yeast
1/2 teaspoon of salt
1/3 cup of warm water
"For the dough:"
1/3 cup of butter, softened
1/2 cup of milk
1/2 cup of all-purpose flour
1/2 teaspoon of salt
2 eggs
3 3/4 cups of all-purpose flour
"For the topping:"
3/4 cup of soft butter
1/2 cup of sliced almonds
1/2 cup of confectioner's sugar
1/2 teaspoon of cinnamon
Prepare the yeast mixture by mixing it with salt and warm water in a bowl
Let it sit for 15 minutes
Cream the butter with milk and let it cool
Make the dough by combining flour, eggs, yeast mixture, salt, and milk in a bowl
Beat well with a wooden spoon
Grease a baking dish or refractory pan with butter
Pour the dough into the prepared dish and spread evenly with a damp cloth
Let it rise for 50 minutes in a protected place
Cream the topping until smooth
Poke small holes on the surface of the cake with your finger and fill them with the creamy mixture (use a large piping bag and nozzle)
Peel the almonds, dry them, and cut into thin slices
Spread over the cake and sprinkle with confectioner's sugar mixed with cinnamon
Bake in a preheated oven at 200°C for 30 minutes, then reduce to 150°C (more 20 minutes) in the middle rack
Let it cool on a wire rack.
