Ingredients

For covering:

100 g whipped cream
40 g honey, clear, aromatic
20 g sugar
170 g almonds, flaked

For the dough:

300 g flour (wheat flour)
70 g ground almonds
2 ½ tsp baking powder
½ tsp baking soda
2 eggs
120 g sugar
150 g butter, soft
270 g sour cream

For the filling:

1 pack pudding powder, almond
550 ml milk, 3.5 % fat
4 tablespoons sugar
250 g butter, soft

Preparation:

1. First, heat the cream with honey and sugar in a saucepan while stirring. Then stir in the flaked almonds, remove from the heat and allow to cool.
Now mix the flour with the almonds, baking powder and baking soda.

2. Now beat the eggs with sugar until frothy, stir in the butter and sour cream, add the flour mixture and mix everything into a smooth dough.

Now fill the dough into the greased muffin tin and spread the almond mixture evenly over it.
3. Then bake in the preheated oven at 190 degrees (fan oven 160 degrees) for 20-25 minutes.
Let the muffins rest in the tin for another 5 to 10 minutes, then remove from the tin and let cool on a wire rack.

4. Meanwhile, for the filling, prepare the almond pudding with the milk and sugar according to the instructions on the packet, then allow to cool until lukewarm.

Stir occasionally to prevent a skin from forming. The pudding and butter should be roughly the same temperature.

5. Then use the hand mixer to alternately mix one tablespoon of pudding with one tablespoon of soft butter until both ingredients are used up.
Next, fill the cream into a piping bag with a star nozzle.

6. Now cut the muffins horizontally with a sharp knife and fill them with the cream and store in the refrigerator until ready to eat.

Bon appetit.