Filled Butter Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 375 grams flour
- 1 cube yeast
- 70 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 egg (s)
- 50 g butter
- 200 ml milk, lukewarm
For covering:
- 100 g butter, cut into flakes
- 75 grams sugar
- 1 packet vanilla sugar
- 120 g almond sticks or flaked almonds
For the filling:
- 750 ml milk
- 80 g suar
- 2 packs pudding powder, vanilla
Print Recipe
Pin Recipe Instructions
- For the yeast dough, heat the milk lukewarm, stir in the sugar, vanilla sugar, butter, egg and salt, dissolve the yeast in it and add everything to the flour. Knead to a smooth dough and cover and let rise in a warm place for 40-50 minutes.
- Then knead the dough briefly again on a floured work surface, roll it out on a greased sheet and make indentations in the dough with your fingertip. Place flakes of butter in the recess. Mix sugar, vanilla sugar and almonds and sprinkle on top. Cover and let the cake rise in a warm place for another 25 minutes.
- Then bake in a preheated oven (top / bottom heat) at 200ºC for about 25 minutes. Let the cake cool completely, then divide into four pieces and cut the pieces apart horizontally.
- Cook a pudding from milk, pudding powder and sugar. Spread the still lukewarm pudding evenly on the lower cake bases, place the upper halves on top and refrigerate the cake for about 2 hours (if you are in a hurry you can put it in the freezer for 5-10 minutes).
- Quarter the pieces of cake again before serving.
- The calories refer to 1 piece out of 16.
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