Warm 75 ml of milk lukewarm. Put 375 g flour in a bowl, make a depression in the middle and crumble the yeast into it. Add 1 tbsp. sugar and lukewarm milk and mix with some flour from the rim to a thick mash. Cover and leave to rise in a warm place for about 15 minutes
Warm 5 tablespoons of milk lukewarm. Add 75 g softened butter, egg, 45 g sugar, 1 sachet vanilla sugar, 1 pinch of salt and lukewarm milk to the pre-dough. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for 30-40 minutes
Melt 225 g butter in a saucepan. Mix 300 g flour, 140 g sugar, 1 packet of vanilla sugar, cocoa and 1 pinch of salt in a bowl. Add hot butter at once, first with the dough hooks of the hand mixer, then briefly knead with your hands to form crumbles
Coarsely chop the almonds and nuts. Roll out the yeast dough on a greased, floured fat pan of the oven (32 x 39 cm). Leave to rise in a warm place for another 20-30 minutes
Bring 150 g butter, 200 g sugar and 1 packet of vanilla sugar to the boil briefly in a saucepan while stirring. First fold in almonds and nuts, then stir in approx. 5 tablespoons of milk. Set aside to cool
Carefully spread lukewarm nut mixture on the yeast dough and sprinkle with chocolate sprinkles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Let the cake cool down in the fat pan on a cake rack
Coarsely chop the couverture separately and melt one after the other over a warm water bath. Cut the cake into 20 approx. 8 x 8 cm squares and cut them diagonally in half. Decorate each half of the triangles with dark or white couverture and let them dry
waiting time approx. 2 3/4 hours