Royal cake on egg yolks with almonds

We create a sourdough from a mixture of yeast, half of our flour and a third of warm cream. We leave the sourdough to ripen for an hour, or less. In the finished dough, we mix sugar, yolks and softened butter. The latter should preferably be cut into pieces to make it easier to stir.

After stirring, we add the remaining flour mass, pieces of nutmeg, almonds, cream and various dried fruits to the formed dough, in any combination. Knead the dough and wait until it grows, keeping up in a warm place.

The baking dish should be covered with greased baking paper, sprinkled with breadcrumbs or just heavily crushed breadcrumbs inside the mold. We fill only half of the container, leaving extra space for the dough. Before sending it to the oven, we will give the dough a little more time, during which it should independently take up the second half of the form.

We put the royal cake in the oven, heated to a hundred degrees, or a little more. We are waiting for it to be ready. We monitor the status of the test. When it is covered with a hard crust, we begin to watch especially carefully so as not to miss the moment of readiness.