Butter pie

Ingredients

Pastry:
500g flour
30g live yeast
100g soft butter
75g caster sugar
finely grate rind of 1 lemon
1 egg
1/4l of warm milk
1 tsp cardemom

Topping:
200g soft butter
100g caster sugar
25g almond flakes
2 tbsp rose wine

To make a pastry, sift the flour into a bowl. Put yeast into a mug with some warm milk and mix it well to dissolve it. Add the yeast and milk mixture to the flour. Add the butter, lemon rind, cardemom, egg and rest of the milk and blend it well. Cower the pastry with cling-film and let it stand for an hour.
Preheat the oven to 200C. Cover a big baking tray with baking paper. Roll the pastry on the tray. Push in little dents into the pastry with your thumb. Fill the dents with soft butter. Sprinkle almond flakes and sugar on the top. Let it stand for 10 minutes. Bake it in the oven for 20 minutes. Remove from the oven and spray a little rose wine on it. It tastes best warm!