| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Cake flour |
| 2/3 |
c |
Milk |
| 1/3 |
c |
Sugar |
| 1 |
pk |
Active dry yeast |
| 8 |
tb |
Unsalted butter |
| 1 |
|
Egg |
|
|
Powder sugar |
| 1 1/2 |
c |
Milk |
| 1 |
pk |
Vanilla pudding |
| 2 |
|
Sticks unsalted butter |
| 1 |
c |
Sugar |
| 1 1/3 |
c |
Sliced almonds |
| 2 |
tb |
Milk |
INSTRUCTIONS
CAKE
FILLING
TOPPING
Mix flour, yeast and sugar, melt butter and mix with lukewarm milk. Add the
egg and beat until smooth. Cover and let rise in a warm place until the
dough doubles in size. Punch down dough and place in a greased 10 inch
springform pan. Let rise one more time until the dough doubles in size.
Melt butter in a skillet and add sugar, let simmer for about 5 minutes or
until almonds turn golden brown; take off the heat and add the milk. Cook
for another 5 minutes. Spread it on top of the dough when it is lukewarm.
Bake in a preheated oven at 375 degrees for about 30 minutes. Take out of
the form and cool and cut in two layers. Prepare pudding, let cool and
spread it in between the layers. Sprinkle top with powdered sugar. (You can
also fill the cake with whipped cream instead of pudding)
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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