This variation on the classic German dessert, which consists of a sweet pastry dough that's topped with a caramelized almond mixture. Here, the base is a classic cake that's made by creaming butter and sugar and then mixing in eggs, one at a time, followed by the dry ingredients and milk. The topping is a cooked mixture of sugar, butter, milk, and blanched almonds, and you can use whole, sliced, or slivered.
- Preheat oven to 200°C (approximately 400°F).
- For the pastry, beat butter with sugar, add eggs one by one and mix well.
- Sift flour with baking powder. Gradually add flour mixture and milk.