Filled butter cake with pudding and poppy seed cream

Name: Filled butter cake with pudding and poppy seed cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 36
Ingredients: 1 1/2 l Milk; 2 packages Pudding powder "Vanilla Flavor"; 8 TABLESPOONS + 225 g sugar; 250 g ready-to-bake poppy seed filling; 250 g Butter; 1 1/2 cubes (42 g each) Yeast; 750 g Flour; 1 pinch Salt; 2 packages Vanillin sugar; 1 egg (size M); 75 g flaked almonds; 6 sheets Gelatine; 200 g Whipped cream; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 36

1 1/2 l Milk
2 packages Pudding powder "Vanilla Flavor"
8 TABLESPOONS + 225 g sugar
250 g ready-to-bake poppy seed filling
250 g Butter
1 1/2 cubes (42 g each) Yeast
750 g Flour
1 pinch Salt
2 packages Vanillin sugar
1 egg (size M)
75 g flaked almonds
6 sheets Gelatine
200 g Whipped cream
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
Boil 900 ml milk. Stir pudding powder, 8 tbsp. sugar and 100 ml milk until smooth. Remove the milk from the stove, stir in the pudding powder. Bring to the boil again and simmer for 1 minute. Stir in the poppy seed filling. Pour into a bowl, cover surface directly with cling film. Let the pudding cool down.
2
Melt 150 g butter in a saucepan. Add 1/2 litre milk and let it cool down lukewarm. Dissolve yeast in it. Put flour, salt, 150 g sugar, vanillin sugar, egg and yeast-butter-milk into a mixing bowl, 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 20 minutes. Cut 100 g cold butter into small cubes, spread evenly on the yeast dough and press lightly. 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 about 25 minutes. Remove from the oven and let it cool down. Soak, squeeze and melt the gelatine. Stir in 3 tbsp. pudding, stir into the remaining pudding.
3
Leave in a warm place for another 20 minutes. Cut 100 g cold butter into small cubes, spread evenly on the yeast dough and press lightly. 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 about 25 minutes. Remove from the oven and let it cool down. Soak, squeeze and melt the gelatine. Stir in 3 tbsp. pudding, stir into the remaining pudding. Cut the cake into quarters. Cut each quarter in half horizontally. Place firm aluminium foil rails around the bottom cake layers. Whip the cream until stiff and fold into the pudding. Spread the pudding mixture evenly on the lower cake layers. Place the upper cake layers on top and press down gently. Chill the cake for about 1 hour
4
Cut the cake into quarters. Cut each quarter in half horizontally. Place firm aluminium foil rails around the bottom cake layers. Whip the cream until stiff and fold into the pudding. Spread the pudding mixture evenly on the lower cake layers. Place the upper cake layers on top and press down gently. Chill the cake for about 1 hour
5
waiting time 3 hours