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A classic with yeast dough that always works. Recipe is enough for half a baking tray or a springform pan. B = 250ml cup Yeast dough: 2 B flour 1/2 tsp salt 1/4 cube of yeast (approx. 10g) 2 tbsp sugar 1/2 B milk 1 egg 2 cm butter (approx. 50g) 1/2 lemon peel Almond mixture: 200g almonds, slivered or sliced 1cm butter (approx. 25g) 2 tbsp sugar 2 tbsp honey 1/2 B cream Filling: 1 1/2 B milk 1 packet vanilla pudding powder 4 tbsp sugar 1 tsp vanilla sugar (or a sachet) 3 sheets of gelatine 1 1/2 B cream Bake at 180°C for approx. 20 minutes. Tips: the almond mixture does not run out as much if you put a two or three-fold baking paper around the rolled out yeast dough. It is best to use a baking frame or lasagne pan with a circumference of approx. 20cm x 30cm or a 26cm springform pan because these have a higher edge. Burnt-on residues can be easily cleaned after 10 minutes of soaking in water.