Filled butter cake

Ingredients

Directions

1. 1

   Boil 900 ml milk. Stir pudding powder, 8 tablespoons of sugar and 100 ml milk until smooth. Remove the milk from the heat and stir in the pudding powder. Bring to the boil again and simmer for 1 minute. Stir in liqueur. Pour into a bowl, cover surface directly with cling film. Let the pudding cool down.

2. 2

   Warm 1/2 litre of milk in a pot lukewarm. Melt 175 g butter at low heat and let it cool down lukewarm. Crumble yeast into the lukewarm milk and stir with a whisk until the yeast has dissolved. Put flour, salt, 150 g sugar, vanillin sugar, egg and melted butter into a mixing bowl, pour yeast milk over it, knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Then knead again on the work surface with floured hands. Place on a greased grease pan of the oven (32 x 39 cm) and roll out evenly on top. Leave in a warm place for another 30 minutes. Cut 125 g cold butter into small cubes and press them evenly distributed into the yeast cake. Sprinkle with flaked almonds and 75 g sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove from the oven and allow to cool. Soak, squeeze and melt the gelatine.

3. 3

   Leave in a warm place for another 30 minutes. Cut 125 g cold butter into small cubes and press them evenly distributed into the yeast cake. Sprinkle with flaked almonds and 75 g sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove from the oven and allow to cool. Soak, squeeze and melt the gelatine. Stir in 3 tablespoons of pudding, stir into the remaining pudding. Cut the cake in half crosswise and cut both halves horizontally. Place firm rails around both lower aluminium foil bases. Whip the cream until stiff and fold into the pudding. Spread the pudding mixture evenly on both cake layers. Place the upper cake layers on top and press down gently. Chill the cake for about 1 hour

4. 4

   Stir in 3 tablespoons of pudding, stir into the remaining pudding. Cut the cake in half crosswise and cut both halves horizontally. Place firm rails around both lower aluminium foil bases. Whip the cream until stiff and fold into the pudding. Spread the pudding mixture evenly on both cake layers. Place the upper cake layers on top and press down gently. Chill the cake for about 1 hour

5. 5

   3 1/4 hours waiting time