Recipe: Swedish Flop

Not THE recipe.

Swedish Flop

1 package dry yeast
1/4 cup warm water
1/2 cup butter or margarine
2 cups sifted flour
1/2 teaspoon salt
2 egg yolks, beaten
1/4 cup milk, scalded and cooled to lukewarm
1 teaspoon vanilla

Filling:
3 tablespoons flour
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup milk
1/2 cup powdered sugar
1 teaspoon vanilla

Topping:
1/4 cup butter or margarine
1/3 cup brown sugar
1 teaspoon ground cinnamon

Dissolve yeast in warm water.

Meanwhile, mix flour and salt, then cut butter into the flour. Add the dissolved yeast, egg yolks, milk and vanilla. Mix well -- cover and refrigerate for 1 hour.

Meanwhile, make Topping:
Combine butter, brown sugar and cinnamon until crumbly in a small bowl. Set aside.

Spread dough mixture in a well-greased 8-inch square pan -- spread topping over cake. Cover and let rise in warm place for 1 hour.

Preheat oven to 350 degrees.

Bbake dough for 35 minutes. Remove and cool.

Meanwhile, make Filling:
Mix together flour and salt in a saucepan. Stir in milk -- cook, stirring constantly until thickened like paste. Cool.

Beat together butter, sugar and vanilla until light and fluffy -- then gradually beat into the cooled milk mixture. The milk must be cooled completely for this to work. Mixture should be creamy.

Split cake in half to make 2 layers -- fill with filling, then replace top layer of cake.