A German-style Boston cream pie, given to me by my son's in-laws in Germany.

Anonymous

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Recipe Summary

prep:
20 mins
cook:
38 mins
additional:
2 hrs 40 mins
total:
3 hrs 38 mins
Servings:
10
Yield:
1 10-inch cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Cake:
Topping:
Filling:

Directions

Instructions Checklist
  • Heat 2/3 cup milk in a small saucepan over medium heat until it begins to bubble, 3 to 4 minutes. Remove from heat and stir in 6 tablespoons butter. Cool to lukewarm, about 5 minutes.

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  • Combine flour, 1/3 cup sugar, and yeast in a large bowl. Pour in milk and butter mixture; add egg. Beat with an electric mixer on low speed until dough is smooth. Cover and let rise until doubled in size, about 1 hour.

  • Punch dough down gently to deflate. Roll out to a 10-inch round on a floured work surface. Place in a 10-inch springform pan. Cover and let rise until doubled, about 30 minutes.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Combine almonds, 1 cup sugar, and 9 tablespoons butter in a saucepan over medium heat; cook and stir until butter is melted and sugar is dissolved, about 5 minutes. Remove from heat; add 2 tablespoons milk and cool until lukewarm, about 5 minutes. Spread over the dough in the pan.

  • Bake in the preheated oven until golden brown, about 30 minutes. Run a knife around the edge of the pan to loosen cake; transfer to a wire rack to cool completely, 30 to 45 minutes.

  • Combine 1 1/2 cup milk and vanilla pudding mix in a bowl; beat with a whisk until very smooth, about 2 minutes. Chill pudding until set, about 30 minutes.

  • Slice cake in half lengthwise. Spread pudding over bottom cake layer and cover with top cake layer.

Cook's Note:

Substitute margarine for butter if desired.

Nutrition Facts

537 calories; protein 9.3g 19% DV; carbohydrates 69.5g 22% DV; fat 25.3g 39% DV; cholesterol 68.9mg 23% DV; sodium 294.9mg 12% DV. Full Nutrition
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