Ingredients Jump to Instructions ↓

  1. 3 cups Flour

  2. 1 pack Active Dry Yeast

  3. cup Milk

  4. cup Sugar

  5. 6 tablespoons Butter OR Margarine

  6. 1 Egg

  7. 1 cup Sugar

  8. 9 tablespoons Butter OR Margarine

  9. 1 1/4 cup Almonds; (sliced)

  10. 2 tablespoons Milk

  11. 1 1/2 cup Milk

  12. 1 pack Vanilla Pudding; (3 5/8 oz)

Instructions Jump to Ingredients ↑

  1. CAKE TOPPONG FILLING Place flour in a large bowl. Add yeast and sugar. Scald milk, stir in butter or margarine and cool to lukewarm. Pour over flour, add the egg and beat until smooth. Cover and let it rise in a warm place until it doubles in size. Punch down dough and roll into a 10" round.

  2. Place in a 10" X 3" springform pan. Cover and let it rise again in a warm place until it doubles in size. Once the cake has doubled, place sugar, butter or margarine and almonds in a saucepan. Cook over medium heat approximately five minutes until butter and sugar have melted. Take if off the heat, add two tablespoons milk and cool to lukewarm. Spread over the top of the cake and bake in a preheated oven at 375!~F for 30 minutes. Loosen the edge with a knife, take the cake out of the pan and cool. Prepare pudding according to the package's directions using 1½ cup milk. Set aside to cool. Once the cake is cold, cut it into two layers. Spread the cold pudding in the middle and replace the top layer. Serve. Makes one 10" X 3" cake.


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