Summary

Ingredients

For covering:

• 80 g whipped cream
• 30 g honey, clear, aromatic
• 20 g suar
• 160 g flaky almonds

For the dough:

• 250 g flour (wheat flour)
• 50 g round almond (s)
• 2 ½ teaspoons baking powder
• 0.5 teaspoon ½ baking soda
• 2 egg (s)
• 120 g suar
• 125 g butter, soft
• 250 g sour cream

For the filling:

• 1 packet pudding powder, almond
• 500 ml milk, 3.5% fat
• 4 tablespoon sugar
• 250 g butter, soft

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Instructions

1. Heat the cream with honey and sugar in a saucepan while stirring. Stir in flaked almonds, remove from heat and let cool. Mix the flour with the almonds, baking powder and baking soda.
2. Beat eggs with sugar until foamy, stir in butter and sour cream, add the flour mixture and mix everything into a smooth dough.
3. Pour the batter into the greased muffin tin and distribute the almond mixture evenly on top. Bake in a preheated oven at 180 degrees (convection 160 degrees) for 20-25 minutes. Let the muffins rest in the baking tray for about 5 minutes, then remove them from the mold and let them cool on a wire rack.
4. In the meantime, prepare the almond pudding for the filling according to the instructions on the package with the milk and sugar, let it cool down until it is lukewarm. Stir every now and then so that no skin develops. The pudding and butter should be about the same temperature. Now alternately mix one tablespoon of pudding with one tablespoon of the soft butter with the hand mixer until both ingredients are used up. Pour the cream into a piping bag with a star nozzle.
5. Cut the muffins horizontally with a sharp knife and fill with the cream. Keep in the refrigerator until consumption.