Ingredients
Scale
- For the dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 cup warm milk
- 2 eggs
- 1/4 cup unsalted butter, melted
- Pinch of salt
- For the topping:
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1/4 cup honey
- 1 cup sliced almonds
- For the filling:
- 2 cups heavy cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 packages instant vanilla pudding mix (about 3.4 oz each), prepared with milk as directed
Instructions
- For the dough: In a large bowl, combine flour, sugar, yeast, salt, warm milk, eggs, and melted butter. Knead until smooth. Cover and let rise for 1 hour.
- Meanwhile, prepare the topping: In a saucepan, melt butter, sugar, and honey. Stir in almonds and cook until caramelized.
- Preheat oven to 375°F (190°C). Roll out dough into a 9-inch round. Place on a baking sheet. Spread topping evenly over the dough.
- Bake for 20-25 minutes until golden. Cool completely.
- For the filling: Whip heavy cream with sugar and vanilla until stiff peaks form. Gently fold in prepared vanilla pudding.
- Slice the cooled cake horizontally. Spread filling on bottom layer, top with the almond-topped layer. Let set before serving.
Notes
This cake is best served chilled. The almond topping should be crunchy, so don’t overbake. Can be made ahead and refrigerated.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: German
Nutrition
- Calories: 450
- Sugar: 30g
- Fat: 25g
- Carbohydrates: 55g
- Protein: 8g