- For the dough
- 500 grams Pastry flour
- 1 pinch salt
- 1 cube Yeast (42 grams or 1.5 ounces)
- 250 milliliters room temperature milk
- 80 grams sugar
- 150 grams melted butter
- 1 egg
- For the topping
- 100 grams butter
- 100 grams sugar
- 1 packet Vanilla sugar
- 2 tablespoons honey
- 100 grams Whipped cream
- 200 grams slivered almonds
For the dough, dissolve the yeast in warm milk until smooth. In a mixing bowl, combine the flour, salt, sugar, melted butter and egg, then add the yeast and milk and knead with an electric hand mixer until smooth. Cover and let rise for 30 minutes in a warm place.
For the topping, heat the butter, sugar, vanilla sugar, honey and cream, while stirring. Add the almonds, allow to boil and then let cool slightly, stirring occasionally.
Roll out the dough on a lightly floured surface and place on a lined baking tray. Leave to stand for 15 minutes.
Spread the almond paste on the dough. Bake in preheated oven at 200°C (approximately 400°F) on the middle rack for about 30 minutes, until golden brown.
For the filling, mix the custard powder with 125ml (approximately 4 ounces) of milk. Boil the remaining milk with the sugar, stir in the pudding bring to a boil, then allow to cool, while stirring. Cream the butter with powdered sugar until creamy, then add to the pudding. Allow to chill in the refrigerator. Cut the cake into 4 pieces, then cut horizontally. Spread the cream on one side. Cut each of the 4 pastry tops into 4 pieces while resting on the pudding. Then cut through completely.