For the topping:
- 10 tbsp butter ideally unsalted
- 1/4 teaspoon salt
- 6 ounces sliced blanched almonds
- 6 ounces sugar
- Sieve the flour into a large bowl. In a separate bowl, mix together half of the lukewarm milk, 1 teaspoon of sugar and the crumbled fresh yeast. Cover and keep in a warm place for about 10-12 minutes to prove.
- Melt 6 tbsp. butter gently and allow to cool. Add the melted butter, salt, eggs, rest of the sugar, milk and yeast-milk mixture to the flour and work into a smooth dough in a food processor with a dough blade or the kneading attachment of an electric mixture. Cover and allow to rise for about 20 minutes.
- Grease a 17 1/2 x 14 inch baking sheet. Roll the dough out on a slightly floured surface to a size that fits the pan. Spread the rolled out dough on to the baking sheet and push the edges up at the sides. Use your fingertips to make small dimples in the dough, cover and allow to stand for another 30 minutes.
- Preheat the oven to 350 degrees F.
- Beat together the remaining 10 tbsp. butter and salt and pipe or spoon the butter into the dimples. Sprinkle the sugar and almonds over the cake.
- Bake the Butterkuchen on the middle shelf for about 20 minutes or until a toothpick comes out clean and the cake is golden on top.