- Grease the baking sheet. Put the lukewarm milk, yeast and and 5 tablespoons of sugar into the blender jug and, with the measuring beaker in place, heat for 3 minutes/37 °C/speed setting 1. Add 70 g of butter in pieces, the flour, eggs and 1 pinch of salt, and, with the measuring beaker in place, process into a smooth dough with the knead button/2 minutes. Place the dough on the baking sheet, roll out to fit the size of the sheet (if necessary, fit to size using well-floured fingers), cover and leave to rise in a warm place for 30 minutes. Clean the blender jug.
- Pre-heat the oven to 220 °C.
- Put the remaining butter in pieces and a pinch of salt into the blender jug and, with the measuring beaker in place, stir until frothy for 1 minute/speed setting 4. Fill the piping bag with the butter. Use 2 fingers to make depressions in the dough close together, down as far as the base and squirt the butter in dots into the depressions.
- Mix the cinnamon with the remaining sugar, sprinkle it over the cake and then arrange the almonds on top.
- Bake at 220 °C for 5 minutes, then reduce the temperature to 200 °C and continue to bake for a further 15 minutes until golden. Allow to cook completely on a cake rack.
Mix 100 g flaked almonds with 100 g chopped walnuts and arrange on top of the cake before baking.
Cinnamon cream goes well with this butter cake.
Bon appétit with Monsieur Cuisine