Almond Pudding Cake with Brittle Topping

5 from 6 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 12 people



  • 3 Eggs size M.
  • 180 g Sugar
  • 1 Pck. Vanilla sugar
  • 1 pinch Salt
  • 170 g Flour
  • 0,5 Pck. Baking powder
  • 200 g Shelled almonds, ground
  • 100 ml Sunflower oil
  • 100 ml Mineral water

Pudding filling:

  • 1 Pck. Custard powder
  • 3 tbsp Sugar
  • 250 ml Milk

Pudding blanket:

  • 1 Pck. Chocolate pudding powder
  • 4 tbsp Sugar
  • 250 ml Milk

Brittle hood:

  • 80 g Sugar
  • 50 g Butter
  • 80 g Flaked almonds



  • Preheat the oven to 175 ° O / bottom heat. Line a small 20 x 30 cm sheet (or reduce a large one to this size with the help of aluminum foil) with baking paper (moisten the paper well beforehand so it can be smoothed out and it does not slip).
  • Beat eggs, sugar, vanilla sugar and salt to a thick, creamy mass. The sugar should have dissolved in the process. Sift the flour into a bowl, mix with the baking powder and almonds, add to the egg mixture and fold in. Then stir in the oil and then the mineral water, distribute the dough on the tray, smooth it out and slide it into the oven on the 2nd rail from below. The baking time is 25 - 30 minutes. Make a wooden stick test. No more dough should stick to it when it is pulled out. After removing the cake, let it cool down on the baking sheet.

Filling and finishing:

  • Turn the cooled sheet of dough out onto a correspondingly large surface, cut it horizontally in the middle 1 x and fold it apart. If available, put a rectangular baking frame around a sheet of dough, but this is not absolutely necessary. For the filling, first cook a vanilla pudding from the ingredients. The reduced amount of milk is intentional. Then immediately spread the finished pudding on the plate in the frame (or on the one that forms the lower base) and spread it all the way to the edge. Put the other plate on top and press lightly.
  • Now cook the chocolate pudding for the cover and at the same time melt the butter and sugar in a saucepan and caramelize the almond flakes while stirring until they have a golden brown color.
  • Spread the chocolate pudding on the surface of the cake while it is still warm and immediately - and as long as the pudding has not yet formed a skin - spread the brittle over it. It can easily sink in. Then let the cake cool completely and cut into the desired portions. For me there were 12 pieces.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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