Ingredients:
For the yeast dough:
500 g flour
1 cube of fresh yeast
100 g sugar
1 packet vanilla sugar
1 pinch(s) of salt
1 egg(s)
250 ml milk
100 g butter, soft
For covering:
150 g butter
100 g sugar
1 packet vanilla sugar
2 tbsp honey
3 tbsp cream
150 g almond(s)
For the filling:
5 sheets of gelatine
1 pack of pudding powder, vanilla
100 g sugar
500 ml milk
800 ml cream
4 packs of cream stiffener (or 4 sheets of gelatine)
Preparation:
For the yeast dough:
Put the sifted flour in a bowl, make a hollow and crumble in the yeast, sprinkle some sugar over it and add the milk. Dissolve the yeast and let it rise for 10 minutes. Distribute
the remaining sugar, salt, egg and the soft butter in flakes around the edge Knead the ingredients with the dough hook.
Cover and let rise in a warm place for about 40 minutes until doubled in size.
For covering:
Slowly heat the butter with sugar, vanilla sugar, honey and cream while stirring and bring to the boil briefly. Stir in the almonds and let the mixture cool, stirring occasionally.
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