Filled butter cake

Ingredients for 1 servings:

• 375 g flour
• 1 cube of yeast
• 70 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s)
• 50 g butter
• 200 ml milk, lukewarm
• 100 g butter, in flakes
• 75 g sugar
• 1 packet of vanilla sugar
• 120 g almond sticks or almond flakes
• 750 ml milk
• 80 g sugar
• 2 packs of pudding powder, vanilla

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Butter almond cake

For the yeast dough, warm the milk to lukewarm, stir in the sugar, vanilla sugar, butter, egg, and salt, dissolve the yeast, and add everything to the flour. Knead into a smooth dough, cover, and let it rise in a warm place for 40-50 minutes. Then knead the dough briefly again on a floured work surface, roll it out on a greased baking sheet, and use your fingertips to make indentations in the dough. Place butter flakes in the indentations. Mix the sugar, vanilla sugar, and almonds and sprinkle on top. Cover the cake and let it rise in a warm place for another 25 minutes. Then bake in a preheated oven (top/bottom heat) at 200°C for about 25 minutes. Let the cake cool completely, then divide it into four pieces and cut the pieces horizontally. Make a pudding from the milk, custard powder, and sugar. Spread the still-warm pudding evenly over the bottom cake layers, place the top layers on top, and chill the cake for about 2 hours (if you’re in a hurry, place it in the freezer for 5-10 minutes). Quarter the cake slices again before serving. The calorie information refers to 1 slice of 16.