Danish Butter Cake

1. 1

   Put the flour in a bowl and make a well in the center, add yeast and 2 tbsp sugar to the well. Warm 1/2 cup milk in a small pan; add to the well and mix, gradually incorporating the flour to make a thick dough. Cover it and keep it in a warm place for 15 mins.

2. 2

   Warm the remaining milk. Add 5 tbsp butter, 1 egg, the salt, and the warm milk to the dough and knead it with the dough hook of a manual hand mixer to make a smooth dough. Cover and keep in a warm place for another 45 mins until it's doubled in size. Meanwhile melt remaining butter and set it aside to cool. Mix the almonds with remaining sugar.

3. 3

   Knead the dough again briefly. Roll out 1/3 of the dough on a floured work surface to a 10-inch circle. Put the rolled out pastry in the bottom of a greased 10-inch spring-form pan. Prick it several times with a fork and brush with 1/3 of the melted butter. Roll out the remaining dough on a floured work surface to a rectangle roughly 10-by-15 1/2 inches. Brush with remaining melted butter and sprinkle with the almond sugar; roll it up from the long side. Cut the pastry roll into 10 pieces and place 8 rolls round the edge of the springform pan and 2 in the middle. Cover and leave the cake in a warm place for 15 mins.

4. 4

   Preheat the oven to 400u00b0F. Whisk 1 egg and coat the cake with it. Bake the cake for 30-35 mins, covering the cake after 15 mins. Leave it to cool on a wire rack and serve with whipped cream on the side.

* Per serving · 4 servings · Values may vary.

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