Ingredients:
Dough:
- 125 g Flour
- 150 g Sugar
- 2 Eggs
- 1 tsp Baking Powder
- ½ cup Milk
- 1 tbs Butter, unsalted
- 1 pinch Salt
Directions for the Dough:
Heat milk and butter to about 100ºF on the stove or microwave.
In a bowl combine eggs and sugar and mix with a hand mixer until it thickens.
Fold in all other dry ingredients.
Add the milk – butter mix.
Prepare a 9 inch spring form with butter.
Pour in dough.
Bake in preheated oven for 25 minutes at 350°F. Check with a wooden toothpick if cake is done.
While baking prepare the topping.
Topping:
- 57 g Butter, unsalted
- 41 g Sugar
- 9 g Vanilla Sugar
- 1½ Tbs Honey
- 2 Tbs Heavy Cream
- 95 g Sliced Almonds or Shredded Coconut
Directions for the Topping:
Mix all ingredients, except for the Almonds, together in a sauce pan, bring to a boil, stirring constantly, add more cream if needed, then remove from heat.
Stir in the almonds, allow to cool down to approx. 120ºF.
Spread over the cake as soon as you remove it from the oven.
Place back into the oven at Broil setting and broil until topping gets golden brown. (Caution: Keep an eye on it as it will burn quickly!).
Take cake out of spring form and let it cool.
When the cake has cooled completely, cut in half horizontally.
Ingredients and Directions for the Butter Cream Filling:
- 2 cups Heavy Cream
- 25 g Sugar
- 25 g Instant Vanilla Pudding
- 1 pkg Dr. Oetker Sahnesteif*, optional
* available in European ethnic stores, keeps the Whipped Cream solid.
Directions for cake assembly:
Whip all ingredients together until firm.
Place the bottom layer on a cake platter and surround with an adjustable cake collar. (No cake collar, outer ring of spring form might work).
Spread the filling onto the bottom layer of the 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, or cut the top of the cake before reassembly.
Cake can also be frozen and cut before thawing.