Try this delicious cake recipe:
Start the evening before around 7 pm with the Dampfl: To do this, melt the yeast about 40 ml of warm water and then knead it with 60 g of flour to form a firm dough. Place this in a large enough bowl, cover with cling film and leave until doubled in volume (about 3 1/2 hours).
On top of this, add the flour to the baking bowl of the food processor form. To this add the butter flakes, eggs, egg yolks, orange fruit, sugar, lemon zest, vanilla sugar, salt and the dampfl form divided into pieces. Knead everything together at the beginning on speed 1, then on speed 2, until a smooth, elastic, non-sticky dough is formed. Cover the dough in an oiled baking bowl and let it rise overnight.
The next morning, remove the remaining butter from the refrigerator and let it come to room temperature. Return the dough to the baking bowl of the food processor one more time and knead through, adding the butter flakes first, then the fruit (or chocolate drops, if you like) at the end.
Place the dough in (perhaps buttered) molds* and rise again with the lid closed until the volume has doubled to tripled (Petra: 1 3/4 hours) and a dent in the dough does not fill again on the spot.
Preheat the oven to 190 °C.
For the glaze, finely grind sugar and almond kernels in a hand mixer. Add the egg whites, whisk repeatedly for 10 seconds, so that you get a spreadable
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