Summary

Ingredients

For the dough:

• 0.5 ½ cube yeast, fresh
• 125 ml milk, lukewarm
• 250 g flour, type 405
• 35 g suar
• 40 g butter
• 1 egg (s)
• 1 pinch (s) salt

For covering:

• 75 g butter
• 50 grams sugar
• 2 tablespoon honey, liquid
• 60 g almond (s), sliced
• 50 g almond sticks
• 3 tablespoon heavy cream

For the filling:

• 400 ml milk
• 4 tablespoon sugar
• 1 pack pudding powder, almond flavor
• 200 g whipped cream
• 3 sheets gelatine, white
• 75 g dark chocolate
• 250 g strawberries

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Instructions

1. Dough:
2. Dissolve the yeast in the milk. Knead the flour, butter, sugar, egg, salt and the yeast milk into a smooth dough. Cover and let rise in a warm place for about 30 minutes.
3. Covering:
4. Briefly bring the butter, sugar and honey to the boil. Let the sliced almonds and almond sticks simmer for about 2 minutes. Add 3 tablespoons of cream and cook for another minute.
5. Knead the yeast dough well again and place in a 26 cm springform pan,,. Cover and let rise for another 20-30 minutes. Then distribute the almond mixture on the yeast dough.
6. Bake in a preheated oven at 175 ° C top / bottom heat for 30 minutes. Then let it cool down without a mold and cut once horizontally.
7. Filling:
8. Mix 5 tablespoons of milk and sugar with the custard powder. Bring the rest of the milk to the boil and add the custard milk. Let simmer briefly. Put in a bowl, cover with foil. Let cool down.
9. Soak the gelatin. Chop the chocolate into small pieces. Clean the strawberries and cut into small pieces.
10. Dissolve the gelatine and mix it with the pudding. Whip the cream until stiff and fold into the pudding. Now mix in the strawberries and chocolate.
11. Place a cake ring around the lower half of the cake and pour the whole pudding mixture on top. Smooth out and place the top almond crust on top. Chill for about 3 hours.