Recipe By Carol Chung
Rating
Published Oct 8th
Prep - Cook - Additional - Ready In -
Servings 16 - 1 x 2 inch cakes Calories 226

Mmmm!! This German dessert is my boyfriend’s and my favourite!! It is bread like with a sugary-almond crunchy crust and a vanilla pudding filling! MUST TRY!

Recipe Ingredients

  • 1 ⅓ cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 2 tablespoons white sugar
  • 1 pinch salt
  • ¾ cup lukewarm milk
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 1 ½ tablespoons confectioners' sugar
  • 1 tablespoon milk
  • ⅓ cup sliced almonds
  • 1 tablespoon honey
  • 1 ½ cups milk
  • ⅓ cup cornstarch
  • 1 tablespoon white sugar
  • 1 egg, beaten
  • 1 teaspoon almond extract
  • 1 cup heavy whipping cream
  • ½ tablespoon cream of tartar

Cooking Directions

  1. 1 Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
  2. 2 Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
  3. 3 Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
  4. 4 Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
  5. 5 Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
  6. 6 Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

Nutrition Facts

  • Calories 226
  • Carbohydrate 20.2 g
  • Cholesterol 46.3 mg
  • Fat 14.4 g
  • Fiber 1.3 g
  • Protein 4.9 g
  • Saturated Fat 7 g
  • Sodium 56.3 mg
  • Sugar 6.2 g

Reviews

  1. This recipe is a good base however the instructions are not very good for beginning bakers. And keep in mind you are making a pastry and all good pastries require time and technique. A yeast cake and a homemade custard should be attempted by a medium to expert level baker. After reading some of the - Read more ...
  2. My over-sugared American tastes found this to be a bit bland and I'm not sure I'd make it again considering all the effort involved. I somehow ended up with a very gluey dough at the beginning and had to add more flour than called for to make it workable. The amounts given also yieled tons - Read more ...
  3. This recipe was a long involved process. I had never made a yeast cake before and wanted to surprise some of my German friends. Aside from taking so long to prepare the pudding called for too much whipping cream. I whipped the whole cup of whipping cream and added it to the milk and cornstarch - Read more ...
  4. I have been craving this cake for years. Even though my results weren't as good as the German bakery version I was still well impressed. The almond topping was a big hit. Next time I will skip the almond extract. To save time and extra pans I used a can of Ambrosia Devon Cream custard - Read more ...
  5. I made this for an "Essenstag" for my german class... my teacher was thrilled and said it was one of the best she ever had!:
  6. Great idea. I made this for my son's "Oktoberfest" for German class in high school. The bread and topping part were great. The filling was problematic. 1/3 c cornstarch to 1 1/2 c milk makes a very stiff wallpaper paste rather than "pudding". It wouldn't fold into the cream and just was lumpy. I would - Read more ...
  7. It was good I just thought it could be a little sweeter. Also to save time I used my bread machine on it's dough cycle.
  8. This is a special holiday cake to all of my German family members. We all loved it! When I make it again I will use vanilla extract instead of almond.
  9. MMMmmmmmmmmmmmmmmmmmmmmmm.........

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