Ingredients yeast dough:
330 g wheat flour
1/2 cube yeast ( 21 grams)
150 ml organic milk – lukewarm / vegan alternative soy milk
60 g butter – liquid / vegan alternative margarine
50 g sugar
pinch of salt

Ingredients icing:
65 g butter / Vegan Alternative Margarine
50 g whipped cream / Vegan Alternative Whipped Cream
40 g sugar
1 tbsp honey / Vegan Alternative Agave syrup
100 g sliced almonds

Ingredients filling:
400 ml milk / Vegan Alternative Soy Milk
1 p vanilla custard powder
50 g sugar
250 ml whipped cream / Vegan whipped cream
2 p cream stiffener

First process the ingredients for the yeast dough.
Melt the milk and butter in a saucepan ( lukewarm). Put the flour, sugar and salt in a bowl,
stir and make a well in the middle. Crumble in the yeast and add about 5-6 tablespoons of the milk-butter liquid.
add to the mixture. Stir gently with the yeast. Now let this pre-dough rise for about 15 minutes, covered, in a warm place.

Then add the remaining liquid and knead with the dough hook of the mixer or food processor for at least 6 minutes.
The dough should now be nice and smooth and can rest covered for about 45 minutes.

In the meantime, the pudding can be made. Mix the pudding powder with the sugar and 5 tbsp. of the
of the measured milk until lump-free. Add this to the boiling milk, stir well, bring to the boil briefly and then leave to cool.
To do this, place a piece of cling film over the pudding – this prevents a skin from forming.

A 26 cm springform pan can now also be lined with baking paper and the edges greased a little.

After the yeast dough has risen, knead it briefly on a floured work surface, roll it out to fit the baking tin and place it in the tin.
and place in the tin.
Then cover and let it rest for about 15 minutes. It will then rise a little more.

For the almond glaze, bring the butter, cream, sugar and honey to the boil in a pan. Allow to reduce over a low heat for 1-2 minutes
over a low heat for 1-2 minutes and remove from the heat. Stir in the almonds.

Spread the almond mixture over the yeast dough, smooth it down and bake in a hot
Bake in a 180° C top/bottom heat oven for approx. 25 minutes. The almonds should be nice and golden brown.

After baking, remove the cake from the ring and let it cool.
Then cut the cake in half horizontally with a sharp knife – I use a bread knife.

Whip the cooled pudding again briefly and mix with the cream, which has been stiffened with the cream stiffener.
This works well with a mixer.

Now you can spread the custard cream mixture over the pastry base. A cake ring is very helpful.
Chill for about 1-2 hours.

Meanwhile, cut the almond cover into 8 or 12 pieces and place them on the cake later – this makes it easier to cut the cake later.
the cake easier to cut later.

Oh, how I loved this cake – at my father-in-law’s bakery.

I admit it’s a bit of work, but you’re rewarded when you enjoy it.