Custard Almond Honey Cake (Printable Version)
# What You'll Need:
→ Filling
01 -
1/3 cup granulated sugar
02 -
3 tablespoons cornstarch
03 -
1/4 teaspoon salt
04 -
3 large egg yolks
05 -
1 1/2 cups whole milk
06 -
1 teaspoon vanilla extract
07 -
1/2 cup heavy whipping cream
→ Cake
08 -
1/4 cup (60ml) whole milk
09 -
1/4 cup (60g) unsalted butter
10 -
2 tablespoons (40g) honey
11 -
2 large eggs
12 -
2 1/3 cups (280g) bread flour
13 -
1 3/4 teaspoons yeast
14 -
1/4 teaspoon salt
→ Topping
15 -
1/4 cup (60g) unsalted butter
16 -
2 tablespoons (40g) honey
17 -
2 tablespoons sugar
18 -
1 cup (115g) sliced almonds
# Preparation Steps:
01 -
Combine sugar, cornstarch, salt, egg yolks, and milk in a bowl. Cook the mix till it gets thick, then strain and pop it in the fridge
02 -
Combine the lukewarm milk-butter blend with honey, eggs, flour, yeast, and salt. Work the dough for 6 minutes until it feels smooth
03 -
Put your dough in a greased bowl and wait for it to double up, usually takes about an hour
04 -
Warm butter, honey, and sugar until they start bubbling. Then throw in the almonds and mix well
05 -
Flatten dough into springform pan, spread topping over it, and let it sit for another 30 minutes
06 -
Pop it in the oven at 350°F for 25-30 minutes till it turns golden. Let it cool all the way down
07 -
Mix your whipped cream into the cold pastry cream you made earlier
08 -
Cut the cake in half, spread the filling inside, then place the other half on top
# Additional Tips:
01 -
Stays fresh in the fridge for up to 2 days if covered
02 -
Don't try to freeze this dessert
03 -
You can serve leftover filling on the side if you want