•  565 g    Flour
•  100 g    Sugar
•      9 g    Instant Dry Yeast
•  ¾ tsp    Salt
•         2    Medium Eggs
•  115 g    Butter, unsalted
•   2 tbs    Water
•   1 cup    Milk
•   ½ tsp    Lemon zest
•     3 gr    Vanilla Sugar

Directions for the Dough:
Heat milk, water and butter to about 100ºF on the stove or microwave.
In a mixer bowl, stir together all dry ingredients, then add the eggs, zest and heated milk, beat with dough hook until well blended. Cover and place in a warm spot until doubled in size.
Prepare a 17″ x 11″ tray with butter.
Punch down the dough and roll onto tray.
Place in a warm spot and allow to rise.

Topping:

•   228 g    Sweet Butter
•   400 g    Sugar
•    1 cup    Heavy Cream
•   400 g    Sliced Almonds or Shredded Coconut

Directions for the Topping:
Mix first 3 ingredients together in a sauce pan, bring to a boil, stirring constantly, then remove from heat.
Stir in the almonds, allow to cool down to below 120ºF.
Spread over the dough and allow it to rise again for about 30 minutes.
Bake in a preheated oven at 350°F  for 30 minutes.
When the cake has cooled completely, cut in half horizontally.

Ingredients and Directions for the Butter Cream Filling:
Pudding:

•     ⅓ cup    Water
•       75 g    Sugar
•     1 pkg    Dr. Oetker Vanilla Pudding

Step 1:
Bring the water and sugar to a boil, stirring constantly until sugar has dissolved, then add the pudding, return to a boil until it begins to thicken.
Remove from heat and allow to cool to room temperature.

Butter Cream:

•      85 g    Unsalted Butter, soft
•      60 g    Crisco Shortening
•      60 g    Confectioners Sugar

Step 2:
Beat above ingredients together.
Step 3:
Gradually add the custard, one tablespoon at a time, mixing thoroughly until all the pudding is added and well blended.

Spread the Butter Cream onto the bottom of the cut cake, then carefully replace the top.

Using an electric knife to cut the cake makes it easier, as the filling might not push out as much.