Bull Cake with Summer Berries

Here's how:

• 1

  Dissolve the yeast in the liquid.

• 2

  Mix all the ingredients for 3 minutes on low speed and about 10 minutes on high speed.

• 3

  Take out the dough, knead it, and shape it into a round ball or, as shown in the picture, into a loaf in a baking pan; let it rest, covered, for 30 minutes.

• 4

  Divide the dough into three parts and shape them into rounds, or roll out the entire dough in a baking sheet lined with parchment paper and prick it with a fork.

• 5

  Roll out the 3 pieces into rounds about 1.5 cm thick, and prick them with a fork.

• 6

  Place the pieces on a baking sheet lined with parchment paper. If you have cake rings to place around the dough, the bases will turn out perfectly round and nice. Keep in mind that the rings should be a little larger so the dough has room to rise a few centimeters.

• 7

  Let the dough rise in your turned-off oven with only the light on; this provides the perfect temperature and humidity for the dough to rise. Let it rise for about 60–90 minutes.

• 8

  Once they've finished rising, take them out and let them sit at room temperature. Preheat the oven to 200 °C. Use your hand to press down 2 cm from the edge of your risen crusts so that there's an indentation where you can spread or pipe the filling.

• 9

  Spread or pipe a thin layer of loose almond paste, and then spread the vanilla cream on top. If you don't like almond paste, just leave it out.

• 10

  For a little extra shine, brush the edges with a little beaten egg.

• 11

  Place the crusts in the oven and lower the temperature to 190 °C as you put them in. Bake for about 25–30 minutes.

• 12

  Let the bottoms cool.

• 13

  Top with whipped cream mixed with vanilla custard and garnish with your favorite berries.

• 14

  Feel free to brush a little jelly onto the berries—it will help protect them and give them an extra nice shine. To make jelly, mix jelly sugar and water and boil for a few minutes.