- 4 Eggs
- 150 g Sugar
- 200 g Flour
- 1 teasp Baking powder
- handful flaked almonds
- ¼ liter milk
- ½ Cream
- 1 packet Vanilla pudding powder, not for cooking
Mix the eggs with the sugar, flour and baking powder. Brown the almonds gently in a pan with a little butter. Pour the cake mixture into a well greased spring-form tin and spread the almonds over the top. Bake in a pre-heated oven, 175° for about 20 minutes. Mix the ¼ liter milk and ¼ liter cream with the custard powder, whisk the remaining ¼ liter cream until stiff and fold into the pudding. Allow the cake to cool and carefully cut through the middle. Spread the Vanilla pudding mixture over the bottom half and gently place the lid on the top. Warm a little honey gently in a pan and drizzle over the top of the cake to glaze.
Note: Alternatively you can make your own vanilla pudding mix and use this instead of the one above.
Note: Another alternative is to cook custard pudding mix and allow to cool before using.