East Frisian filled tea cake / filled butter cake

Ingredients for 20 servings

for yeast dough:
525 g of flour
1 cube (42 g) of yeast (1 cube of fresh yeast = 14 grams of dry yeast = 2 bags of dry yeast, For 500 grams of flour you need 7 grams of dry yeast (0.2oz / approximately 1 ½ teaspoons) or a half cube fresh yeast. For 1,000 grams of flour you need 14 grams of dry yeast (0.4oz / approximately 3 teaspoons)or a complete yeast cube.)
80 g of sugar
225 ml=7,60816 fl oz of milk, lukewarm
1/2 tsp salt
80 g butter
1 egg

for covering:
75 g butter (cube)
75 g of sugar
1/2 teaspoon cinnamon
75 g of sliced almonds

for filling:
3/4 liter= 25,36052 fl oz of milk
2 sachets of custard powder (to cook)
80 g of sugar
400 g of sour cream

Preparation:

Crumble the yeast and mix with a little sugar and milk, cover in a warm place for 15 minutes.
Mixed the stirred yeast with the remaining dough into a light yeast dough and cover again in a warm place until the dough has approximately tripled.

Knead the dough again and let it go covered in a warm place until it has approximately doubled.
Roll out the dough on a sheet of baking paper and let it rest for 15 minutes in a warm place.

Prick the dough with a fork several times, press a finger small depressions in the dough, place the butter cubes into it and spread the almonds on it.

Mix the cinnamon and sugar together and sprinkle it over the almonds.

Let it rest for last 15 minutes and bake in a preheated oven at 170 ° C for about 25 – 30 minutes, until it is light brown.

Make a pudding from 3/4 liter of milk, 80 g sugar and the custard powder according to the package instructions. Remove from heat, cover and allow to cool slightly. Did you not have custard powder you can make it self from a mix of 35 g corn starch und 40 g Zucker and for Vanilla you need too Vanilla flavor and 4-6 drops of yellow food coloring. For chocolate pudding you need 10g cocoa (baking cocoa).

Stir the sour cream under the pudding.

Halve the cooled cake horizontally, spread the vanilla cream on the bottom and cover with the top.

Keep the cake cold until serving.

PS: If you quarter the cake, it’s easier to halve it horizontally.