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1
add flour into a deep bowl, make a hollow.
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2
Warm 125ml milk.
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3
Crumble the fresh yeast into the hollow (if using dried yeast follow instruction) and a little of the warmed milk and one pinch of sugar.
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4
Stir in and cover.
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5
Stand in a warm place for about 15 minutes.
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6
( if you use dried yeast use less milk as you activate the yeast with water) .
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7
Dissolve 100 gr butter in the rest of the 125 ml warmed milk .
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8
Put 80 grams sugar, 1 pinch of salt, and the whisked egg onto the edge of the dough and knead wirh the milk/butter mix (a little at a time, only use all if the dough is not pliable) into a pliable dough, cover set aside in a warm place to rise for 30 minutes.Knead the dough gently through
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9
for the almond topping, add the rest of the butter, sugar leaving 1-2 tablespoons aside , vanilla sugar and almonds into a frying pan stir until the sugar has caramelized, add 4 tablespoons full of milk and stir in.
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10
Set aside to cool
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11
roll out the risen dough onto a flat baking tray brush the almond mix over the top, set aside in a warm place for another 15 minutes.
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12
Bake in preheated oven by 200C for about 30 minutes, cool
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13
make the pudding as stated on package with 1/2 litre milk the rest of sugar and a pinch of salt, cool.
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14
Whip the cream ,.
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15
lift under pudding
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16
cut the cake horizontally into two halves., add pudding mixture over bottom halve and top with almond halve
