Direction

For the yeast dough:

Place sifted flour in a bowl. Make a well and crumble in the yeast. Sprinkle some sugar over it, add the milk and dissolve the yeast, let it rise for 10 minutes. Spread

the remaining sugar, salt, egg and the soft butter in flakes on the edge. Knead all the ingredients with the dough hook.

Cover and let rise in a warm place for about 40 minutes until the dough has doubled in size.

For the topping:

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.

Briefly knead the risen dough, roll it out into a rectangle and place it in the large buttered drip tray (40 x 30 cm). Prick the dough with a fork, then spread the topping evenly over the dough and let the dough rise again.

Bake in a preheated oven at 392F top/bottom heat for 12 - 15 minutes, then let cool.

Cut the plate into 12 equal pieces. Remove the pieces one by one from the tray and cut them crosswise. Place the bottom parts back on the tray and place the top parts on the work surface in the same order.

For the filling:

Soak the gelatine in cold water for 5 minutes. Cook a pudding from milk, sugar and pudding powder. Squeeze out the soaked gelatine leaves and

add them one at a time to the hot pudding, stir in and dissolve. Allow the pudding to cool thoroughly.

Beat the cream with the cream setting agent (the mixture stays in place better with gelatine) and stir into the pudding.

Fill the pastry plate with the pudding cream, place the tops in the correct order and cool for 3 hours, but do not put it in the fridge or cover it, otherwise the almond mixture will become soft.

Cut with a knife before serving.