Almond cake with puff pastry

Ingredients for 1 servings:

• 300 g flour
• 100 ml milk, lukewarm
• 60 g sugar
• 20 g yeast
• 50 g margarine, in pieces
• 50 g clarified butter, in pieces
• 1 pinch of salt
• 200 g margarine
• 150 g sugar
• 200 g ground almonds
• 1 dashes bitter almond flavoring
• 2 eggs
• 375 ml milk
• 1 pack of pudding powder, vanilla
• 2 tbsp sugar
• 175 g butter
• 250 g puff pastry, frozen
• 100 g powdered sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Holiday cakes from Thuringia

Yeast dough: Sift the flour into a bowl and make a well in the center. Add 1 teaspoon of sugar to the milk and crumble in the yeast; whisk and carefully pour into the prepared well. Mix with some of the flour until a thick paste forms. Sprinkle the margarine, clarified butter, and the remaining sugar onto the floured edges. Keep the bowl warm until the yeast has risen (about half an hour). Now mix all ingredients thoroughly into a dough that should be firm but not too firm. Let the dough rest for another hour, roll it out, and place it on a greased baking sheet. Topping: Melt the margarine; add the sugar and ground almonds while stirring, and bring to a boil, then drizzle with bitter almond oil. Let it cool, then beat in the eggs. Prick the yeast dough several times with a fork and spread the almond mixture on top. Bake for 20 minutes at 180°C; let it cool. Buttercream: Make a vanilla pudding from milk, pudding powder, and sugar and let it cool. Beat the butter until fluffy, then add the pudding a spoonful at a time and stir in. Finally, spread the buttercream over the cooled cake. Puff pastry: Roll out the puff pastry and place it on a baking sheet rinsed with cold water. Prick several times with a fork and bake at medium heat for a few minutes. Then immediately remove from the sheet and let it cool. Place it on the cake and dust with powdered sugar.