Ingredients
Equipment
Method
- In a small bowl, combine warm milk and yeast. Let stand for 5 minutes until foamy.
- In a large bowl, whisk together sugar, egg, and salt. Add the yeast mixture and mix well.
- Gradually add flour, mixing until a dough forms. Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Incorporate the softened butter during the last few minutes of kneading.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the topping. In a saucepan, melt butter with sugar and honey. Stir in almonds. Set aside.
- Prepare the filling. In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Let cool completely.
- Preheat your oven to 375F (190C). Grease and flour a 9x13 inch baking pan.
- Punch down the risen dough and press it evenly into the prepared baking pan.
- Spread the almond topping evenly over the dough.
- Bake for 25-30 minutes, or until golden brown and the topping is caramelized.
- Let the cake cool completely in the pan. Once cooled, slice the cake horizontally and spread the cooled filling evenly over the bottom layer. Place the top layer back on.
- Chill the cake for at least 1 hour before serving.
Notes
You can substitute whipped cream for the custard filling if preferred. Ensure the custard is completely cool before assembling the cake to prevent it from melting.