For the dough: Warm 125ml of milk. Crumble the yeast into a bowl, and sprinkle with sugar. Pour the luke warm milk over the yeast and sugar, and leave for 10 minutes, until small bubbles begin to form. Melt the butter and allow it to cool. In a large bowl, combine together the flour, butter, egg, baking powder and salt. Pour the yeasted milk over the rest of the ingredients. Knead into a smooth dough. Cover the bowl with a clean kitchen towel, and leave in a warm place for ca. 30 minutes.
In the meantime, place 75g butter, 75g sugar and the honey into a pot and bring to a boil. Add the almonds and 3 tbsp. of milk. Allow the entire mixture to cool.
Place the dough into a greased springform pan (ca. 26cm diameter), spread evenly and leave again for 20 minutes. Carefully spread the lukewarm almond mixture on top of the dough, and bake in a preheated oven (E:Herd 200°C), on the middle shelf, for 20-25 minutes, or until the yeasted dough is golden brown. Remove the cake from the oven, remove the springform rim and allow to cool. Slice the the cake horizontally through the middle.
For the filling, bring to a boil 1 l of milk. Mix together 4 tablespoons of milk, 2 tablespoons of sugar and the pudding powder, until smooth, and stir into the boiling milk. Bring everythng to a boil again. Pour the cooked pudding into a bowl, and place clingfilm directly onto the surface and allow to cool. In a bowl cream 250 g soft butter. Stir in the cooled pudding one spoonful at a time. Spread the buttercream onto the cake bottom, place the second cake half on top and press down lightly.
comments