Danish Remonce Cake

Instructions

1. Prepare the dough
   In a large bowl, combine flour, yeast, sugar, and salt. Add lukewarm milk and egg, mixing until combined. Gradually incorporate the softened butter until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.
2. First rise
   Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
3. Make the remonce filling
   While the dough is rising, prepare the remonce filling. In a medium bowl, beat together butter and brown sugar until light and fluffy. Mix in ground almonds, cinnamon, vanilla extract, and cardamom if using. Set aside at room temperature.
4. Shape the cake
   Once the dough has risen, punch it down gently and transfer to a greased 9x13 inch baking pan. Using your fingers, press and stretch the dough to cover the entire pan. Use your fingertips to make indentations all over the surface.
5. Add the filling
   Spread the remonce filling evenly over the dough, making sure to push it into the indentations. This creates pockets of sweet, buttery goodness throughout the cake.
6. Second rise
   Cover the pan and let the cake rise for another 30 minutes while preheating your oven to 375°F (190°C).
7. Bake the cake
   Bake for 35-40 minutes until the cake is golden brown and the filling is bubbling. The edges should be crisp and the center should spring back when lightly touched.
8. Cool and serve
   Allow the cake to cool for 15 minutes in the pan before cutting into squares and serving. The cake is best enjoyed warm or at room temperature on the day it's baked.