Recipe By Carol Chung
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


  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.........

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more