Description
A traditional German dessert featuring a soft, yeasted cake with a caramelized almond topping and a creamy filling.
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/2 teaspoon salt
For the Topping:
- 1/4 cup unsalted butter
- 1/3 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- 3/4 cup sliced almonds
For the Filling:
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons instant vanilla pudding mix
Instructions
- Prepare the Dough:
- In a bowl, mix warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Add melted butter, egg, flour, and salt. Mix and knead until smooth.
- Cover and let rise in a warm place for 1 hour or until doubled in size.
- Make the Almond Topping:
- In a saucepan, melt butter, sugar, honey, and cream. Stir until sugar dissolves.
- Add sliced almonds and cook for 2-3 minutes. Let cool slightly.
- Bake the Cake:
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
- Spread the risen dough evenly in the pan.
- Spoon the almond topping over the dough.
- Bake for 25-30 minutes or until golden brown. Let cool completely.
- Prepare the Cream Filling:
- Beat heavy cream, powdered sugar, vanilla, and pudding mix until stiff peaks form.
- Assemble the Cake:
- Slice the cake in half horizontally.
- Spread the cream filling over the bottom half.
- Place the top half back on and chill before serving.
Notes
- Let the cake chill for at least an hour for best results.
- You can substitute custard for the cream filling for a richer texture.
