Dissolve in skillet on top of stove; let cool. Soften yeast in water. Combine sugar, milk and salt in mixing bowl. Blend in eggs and yeast mix. Gradually add flour to form a stiff dough. Knead on floured surface until smooth and satiny. Place in greased bowl; cover. Let rise in warm oven (85-90 deg..) until light, about 1 hour. Punch down and roll out onto greased cookie sheet. Spread cooled almond mixture on top. Cover with wax paper. Let rise again until light.
Bake at 350 deg. for 20 minutes, or until nicely brown.
After cake has cooled, slice in half horizontally for filling.
Boil pudding mix according to package directions; let cool to room temperature. Have butter also at room temperature. This is important so that filling will not curdle when being mixed together. I leave mine out for at least two hours to be room temperature.
With mixer on low speed, blend butter and pudding together throughly, add a little powdered sugar to make light. Spread this butter cream between layers of kuchen. Refrigerate until cool.
P.S. This kuchen freezes very well.
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