Melt 80 g butter, add 250 ml milk and warm up lukewarm. Stir 50 ml milk mix and yeast until smooth. Knead flour, 75 g sugar, egg, vanillin sugar and milk-yeast mix in a bowl with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise for about 45 minutes in a warm place
Knead the dough once again on a floured work surface and roll out evenly in the greased fat pan of the oven (approx. 32 x 39 cm). Cover again and leave to rise for approx. 30 minutes
Bring 75 g butter, honey and 75 g sugar to the boil and remove from the heat. Stir in almonds first, then 1 tbsp. milk and let it cool down. Peel the clementines and cut them into about 6 slices each
First cover the cake with slices of clementine, then sprinkle with the almond paste. Bake on the middle shelf of the preheated oven (electric: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes until golden brown
Remove the cake, let it cool down a little and cut it into 24 pieces. Cake also tastes very good lukewarm
waiting time approx. 1 1/2 hours