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Vanilla Pastry Cream Almond Cake

This Vanilla Pastry Cream Almond Cake is filled with homemade vanilla pastry cream, sprinkled with almonds and cinnamon sugar, and baked on a sheet.
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Baking
Cuisine: German
Keyword: Vanilla Pastry Cream Almond Cake
Servings: 20


For the yeast dough:

  • 1 cup milk lukewarm, 240ml
  • 1/3 cup and 1 tbsp sugar 80g
  • 4.5 tsp instant dry yeast 2 packages
  • 1/2 cup butter 115g, room temperature
  • 4 eggs large
  • 1 tsp salt
  • 6 cups all-purpose flour 750g

For the vanilla pastry cream:

  • 2 cups milk 480ml
  • 1/3 cup sugar 60g
  • 1 package Dr. Oetker Vanilla Pudding mix See notes
  • 2.5 sticks butter 280g, room temperature

For the topping:

  • 1/3 cup heavy cream 80ml
  • 1/2 cup sliced almonds 50g
  • 1/2 tsp cinnamon
  • 1/3 cup sugar 60g


  • Add the lukewarm (not hot!) milk to the bowl of a stand mixer fitted with the dough hook attachment or use a handheld mixer. Use a spoon and manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes.
  • Beat in the softened butter on low speed. Then add the eggs, one at a time (beat until each egg is incorporated) and the salt.
  • On low speed, add the flour, one cup at a time. Once all the flour is added, increase speed to medium-high and beat until the dough is soft and smooth, about 3-4 minutes longer. The dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  • Knead the dough with your hands for 1 minute and form it into a ball. Place the dough ball in a lightly greased bowl, cover and let it sit in a warm place until doubled in size for about 1 to 2 hours.
  • In the meantime make the vanilla pastry cream. Take away 1/4 cup milk from the 2 cups and mix with sugar and vanilla pudding mix. Bring the rest of the milk to a boil, remove the pot from the heat and add the sugar-milk-pudding mixture. Stir until the mixture is completely dissolved. Bring the pudding to a boil while stirring constantly and cook for 2-4 more minutes until the vanilla pudding is creamy and coats the back of a spoon. Fill into a bowl and put plastic wrap directly onto the surface of the pudding. Let it cool down to room temperature.
  • When the pudding has reached room temperature, add the butter and mix until combined. Fill into a piping bag fitted with a round tip.
  • Grease a half sheet baking pan or use parchment paper. After the dough has doubled in size, roll it out into a 3/4 inch (2cm) high rectangle on a lightly floured surface. Transfer to the half sheet and poke holes with your fingers or the back of a cooking spoon into the dough.
  • Pipe the pastry cream into the holes. Make more holes if you have leftover pastry cream. When you piped all the cream into the cake preheat your oven to 450°F (200°C) and let the dough rise while you wait for your oven to reach the temperature.
  • Bake the cake for 15 minutes. In the meantime mix sliced almonds, cinnamon, and sugar together.
  • After 15 minutes decrease the temperature to 350°F (180°C) and brush the cake with the heavy cream. Sprinkle cinnamon-almond mixture on top of the cake and bake for 15 more minutes until the top of the cake is golden.
  • Take the cake out of the oven and let it cool for a few minutes. Cut into pieces while still warm.


If you don't have Dr. Oetker Vanilla Pudding Mix make your own. Mix 3 tbsp corn starch and 1/4 tsp salt with the 1/4 cup milk and sugar. Add this mixture and 1 tsp vanilla extract to the boiling milk. Follow the directions above.