Yield: 6
| Measure | Ingredient |
|---|---|
| 250 grams | Of butter, |
| 225 grams | Sugar, part of which may be vanilla sugar, |
| 250 grams | Of flour, |
| 1 \N | Egg, |
| \N \N | A pinch of salt, |
| 2 teaspoons | Baking powder, |
| \N \N | About 2 cups milk, |
| 100 grams | Of sliced, or slivered, almonds, and |
| ½ pack | Of Dr. Oetker Vanilla pudding. |
| \N \N | INSTRUCTIONS |
| \N \N | First, let's prepare the cake. Cream: |
| 75 grams | Of butter. |
| \N \N | Then add, in order, |
| 75 grams | Sugar, |
| 1 \N | Egg, and |
| \N \N | A pinch of salt. |
| \N \N | Then alternately parts of: |
| 250 grams | Of flour sifted with |
| 2 teaspoons | Baking powder |
| \N \N | And |
| 4 \N | To 7 TBSP milk. |
| \N \N | Spread the resulting batter into a greased spring-form pan. |
| \N \N | Now let's prepare the topping. Melt: |
| 75 grams | Of butter |
| \N \N | Then add: |
| 100 grams | Sugar, or vanilla sugar, |
| 1 tablespoon | Milk, |
| 100 grams | Of sliced, or slivered, almonds. |
INGREDIENT LIST
Allow this to cool and then spread on the cake batter. Bake at 350 F for about 35 minutes. Allow to cool.
While the cake is baking or cooling make a buttercream.
Prepare: ½ package of Dr. Oetker vanilla pudding with 1½ cups milk, and 50 grams sugar.
Then cream: 100 grams of butter.
Then add in the cooled pudding. Split the cooled cake horizontally and spread it with the pudding/butter mixture. Put the top back on the cake, and cool it to firm up the buttercream.
This is a VERY nice cake, but it is probably rather perishable, like most buttercream based cakes. Still, this hardly matters, since it will probably be eaten long before it has a chance to spoil!