Almond Cake with Puff Pastry Topping

Summary

Ingredients

For the yeast dough:

• 300 grams flour
• 100 ml milk, lukewarm
• 60 g suar
• 20 g yeast
• 50 g mararine, cut into pieces
• 50 g clarified butter, cut into pieces
• 1 pinch (s) salt

For covering:

• 200 g mararine
• 150 grams sugar
• 200 g almond (s), round
• 1 dash bitter almond flavor
• 2 egg (s)

For the cream:

• 375 ml milk
• 1 packet custard powder, vanilla
• 2 tablespoon sugar
• 175 g butter
• 250 g puff pastry, frozen
• 100 g powdered suar

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Instructions

1. Yeast dough:
2. Sift the flour into a bowl and create a hollow in the middle. Add 1 teaspoon of sugar to the milk and crumble the yeast into it; Whisk and carefully pour into the prepared well. Mix with part of the flour to form a thick paste. Place the margarine, clarified butter and the remaining sugar on the edge of the flour.
3. Keep the bowl warm until the yeast has risen after about half an hour. Now process all ingredients completely into a dough that should be firm, but not too firm. Then let the dough rest for another hour, roll out and place on a greased baking sheet.
4. Covering:
5. Shredded margarine; Add sugar and ground almonds while stirring and bring to the boil, then season with bitter almond oil. Let cool and then stir in the eggs.
6. Prick the yeast dough several times with a fork and spread the almond mixture and bake for 20 minutes at 180 °; to let it cool down.
7. Butter cream:
8. Prepare a vanilla pudding from milk, pudding powder and sugar and leave to cool. Beat the butter until frothy, add the pudding spoon by spoon and stir in. Finally spread the buttercream on the cooled cake.
9. Puff pastry cover:
10. Roll out the puff pastry and place on a baking sheet rinsed with cold water. Prick several times with a fork and bake for a few minutes over medium heat. Then immediately remove from the tray and let cool down. Place on the cake and dust with powdered sugar.