BIENENSTIECH CRUNCH CREAM FILLED CAKE

1 pkg. yeast
2 tbsp. warm water
2 tbsp. sugar
2 tbsp. butter
1 tsp. salt
1/4 tsp. nutmeg
1/4 c. hot scalded milk, cooled to warm
1 egg
2 1/4 c. flour

CUSTARD FILLING:

1 pkg. vanilla pudding
1 1/2 c. milk
1/4 tsp. nutmeg
2 tbsp. butter
1/2 tsp. almond extract

ALMOND TOPPING:

1/2 c. sugar
1 c. butter
1 tbsp. milk
3/4 c. slivered almonds, blanched

Dissolve yeast in warm water. In large mixing bowl combine sugar, butter, salt, nutmeg and milk. Stir in egg and softened yeast. Add gradually sifted flour, beating well after each addition. Cover and let rise in warm place, 85-90 degrees, until light and doubled in size, 45-60 minutes. Prepare almond topping.

Almond Topping: Combine in saucepan, sugar, butter and milk. Heat until sugar dissolves. Add slivered almonds and cool. Spread dough in well greased 13 x 9 x 2 inch pan. Spread with topping. Let rise in warm place until light, about 30 minutes. Bake at 375 degrees for 20-25 minutes. Cool and split crosswise to make 2 thin layers. Slip over on a cookie sheet. Prepare custard filling. Spread bottom layer with filling, place top layer over filling.

Custard Filling: In a saucepan, combine vanilla pudding, milk and nutmeg. Cook stirring constantly until thick. Stir in butter and almond extract. Cool.