German Butter Cake with Almond Topping (Butterkuchen)

• 4 cups all purpose flour (divided)
• 1 (1/4) pkg. active dry yeast
• 5/8 oz. cake fresh yeast
• 2/3 cup tepid milk
• 6 egg yolks
• 14 tbsp. butter, softened
• 1/4 cup sugar
• 1 egg, beaten
• 1 cup almonds, blanched and finely chopped
• 2 tbsp. coarse sugar
• 4 tbsp. butter

1. Mix the yeast with the milk and 2 1/2 cups of the flour; let this sponge rise for two hours in a warm place until doubled in bulk.
2. Add the remaining flour, the egg yolks, butter and sugar.
3. Knead well for about 10 minutes, then let rise for 30 minutes.
4. Roll out the dough to fit a 20 by 16 inch jelly roll pan.
5. Lay it in the well buttered pan, brush it with the beaten egg, sprinkle it with the almonds and coarse sugar and dot it with the butter.
6. Bake in a preheated 350 F. oven for 45 minutes, or until golden.
7. To make one 20 by 16 inch cake.

flour, active dry yeast, cake fresh yeast, tepid milk, egg yolks, butter, sugar, egg, almonds, coarse sugar, butter

Taken from www.foodgeeks.com/recipes/20271 (may not work)