Filled almond cake with pudding cream

Name: Filled almond cake with pudding cream
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 375 ml Milk; 1 package Pudding powder "Vanilla Flavor"; 150 g Sugar; 100 g Butter; 2 Eggs (size M); 100 g Flour; 2 TEASPOONS Baking Powder; 75 g crushed almonds; 100 g Whipped cream; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

375 ml Milk
1 package Pudding powder "Vanilla Flavor"
150 g Sugar
100 g Butter
2 Eggs (size M)
100 g Flour
2 TEASPOONS Baking Powder
75 g crushed almonds
100 g Whipped cream
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Mix 50 ml milk, pudding powder and 50 g sugar. Boil 300 ml milk. Pour the pudding powder into the boiling milk while stirring, simmer for 1-2 minutes while stirring. Pour the pudding into a bowl, cover the surface with foil, allow to cool for at least 3 hours
2
Cream butter and 100 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder and almonds and stir in alternately with 25 ml milk. Divide the dough into 2 greased springform pans (20 cm Ø each), dust them with flour and smooth them down.
3
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Remove and let cool on a cake rack.
4
Stir the pudding until smooth, whip the cream until stiff and carefully fold into the pudding. Carefully remove the bases from the moulds. Spread one cake base with pudding cream, place the second cake upside down on top.
5
Chill the cake for at least 1 hour. Dust with icing sugar.