German Butter Cake

Ingredients Filled Butter Cake

375 g flour  (2 1/2 cups)
1 package dry yeast, in Germany: 1 cube - See: All About Yeast
1 package vanilla sugar 0.3oz -  1 3/4 teaspoon

How to make Vanilla sugar at Home -
70 g sugar  5/8 cup
1 dash salt
200 ml milk, lukewarm  (3/4 cup)
1 egg

Topping
100 g butter, in flakes  2/3 cup
75 g sugar  1/2 cup
1 package vanilla sugar
120 g sliced almonds  1 cup

Filling:
750 ml milk
80 g sugar
2 packages vanilla pudding - How to make Vanilla Pudding - Baking Instructions Filled Butter Cake

Make the yeast dough: warm the milk a little bit.
into a bowl add sugar, vanilla sugar, butter, egg and salt with the milk.

Dissolve the yeast, mix it with the flour, knead it until you get a smooth dough.  Cover the dough with a kitchen cloth, let raise at a warm place for 40-50 minutes.  Sprinkle baking board with some flour, knead the dough again.

Roll it on a greased baking tray, with the tip of your finger make little molds in the dough, place butter flakes in each mold.

Mix sugar, almonds and vanilla sugar and sprinkle it on the dough.  Cover it, let raise for another 25 min at a warm place.

Pre-heat oven and bake for 25 min on 350 F.
let the cake cool off completely, cut in 4 pieces of the same size.

Because you want to fill them, cut the cake horizontally.  Use a sharp knife and cut each piece into 2 pieces so you have a lower and upper part.

Make the pudding per instructions, let the pudding cool off a bit before you spread it on the lower part piece, cover it with the upper part piece. Repeat with all pieces.

Keep the cake for 2 hrs in the fridge or 5-10 min in the freezer.

Before serving cut the pieces again. If you like you can add a thin layer of powdered sugar on top right before serving.