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Ingredients
- 3 c. Cake flour
- 2/3 c. Lowfat milk
- 1/3 c. Sugar
- 1 pkt Active dry yeast
- 8 Tbsp. Unsalted butter
- 1 x Egg Pwdr sugar
- 1 1/2 c. Lowfat milk
- 1 pkt Vanilla pudding
- 2 stk unsalted butter
- 1 c. Sugar
- 1 1/3 c. Sliced almonds
- 2 Tbsp. Lowfat milk
Directions
- Mix flour, yeast and sugar, heat butter and mix with lukewarm lowfat milk. Add in the egg and beat till smooth. Cover and let rise in a hot place till the dough doubles in size. Punch down dough and place in a greased 10 inch springform pan. Let rise one more time till the dough doubles in size.
- Heat butter in a skillet and add in sugar, let simmer for about 5 min or possibly till almonds turn golden; take off the heat and add in the lowfat milk. Cook for another 5 min. Spread it on top of the dough when it is lukewarm.
- Bake in a preheated oven at 375 degrees for about 30 min. Take out of the form and cold and cut in two layers. Prepare pudding, let cold and spread it in between the layers. Sprinkle top with powdered sugar. (You can also fill the cake with whipped cream instead of pudding)
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