Put the flour in a bowl and press a depression in the middle. Warm 150 ml milk lukewarm. Crumble yeast into the milk and stir until smooth. Put yeast milk and 50 g sugar into the flour bowl and mix with some flour from the rim. Cover the yeast mix with some flour from the bowl and let it rise in a warm place for about 15 minutes.
Melt 100 g butter and let it cool down lukewarm. Add 150 ml milk, egg, 50 g sugar, vanillin sugar, salt and melted butter and work into a smooth dough with the dough hooks of the hand mixer. Knead again with floured hands and leave to rise in the bowl covered in a warm place for about 30 minutes. Grease the oven pan (39 x 32 cm) and dust with flour. Press the dough evenly with floured hands onto the fat pan and let it rise for another 15-20 minutes. Press 100 g butter in flakes into the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. In the meantime, roast the almonds in a pan without fat until golden brown, remove. Sift icing sugar into a bowl. Mix lemon juice and icing sugar.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. In the meantime, roast the almonds in a pan without fat until golden brown, remove. Sift icing sugar into a bowl. Mix lemon juice and icing sugar. Spread the icing on the hot cake and spread almonds on top. Let the cake cool down completely. Whipped cream tastes good with it
2 hours waiting time