Altmark smooth ice cream cake

Ingredients for 1 servings:

• 500 g wheat flour type 405
• 20 g fresh yeast
• 50 g sugar
• ¼ liter of milk
• 1 egg(s)
• 120 g margarine
• 2 packets of vanilla pudding powder
• 1 liter of milk
• 4 tbsp sugar
• 1 pack of almond flakes
• 250 g butter
• 1 packet of powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

according to Grandma Lene’s recipe, sheet cake

For the dough: Crumble the yeast into a large bowl, sprinkle with a little sugar, and mix with the lukewarm milk. Then, add the sifted flour. Sprinkle the sugar and egg on the sides, then add the softened butter. Mix everything with a hand mixer until the dough is no longer sticky. If it’s too wet, add a little more flour. If it’s too dry, add a little more milk. Let the dough rise for at least 1 hour in a warm place, such as an oven at 40°C (top/bottom heat). Divide the yeast dough into 2 pieces. Roll out the first half thinly and place it on a greased baking sheet. Let it rise again. For the filling: Meanwhile, cook the pudding according to the package instructions and let it cool slightly. Pour the lukewarm pudding onto the dough in the baking sheet and spread it out. Roll out the second half of the dough and place it over the mixture. Sprinkle the dough with almonds and bake at 180°C fan-assisted oven for approximately 25-30 minutes. Let the cake cool. For the icing: Melt the butter in a saucepan and stir in the powdered sugar. Spread the butter and sugar mixture over the almonds. Let the cake cool again until the mixture sets.