Honey Almond Cake (Print Version)
# Ingredients:
01 -
2 cups of plain flour.
02 -
1/2 cup of milk, warmed.
03 -
7g packet (1) of active dry yeast.
04 -
A pinch of salt.
05 -
1/4 cup of soft, unsalted butter.
06 -
1/4 cup of sugar.
07 -
1 large egg.
08 -
1/4 cup butter, extra.
09 -
1/4 cup honey.
10 -
1/4 cup of sugar again.
11 -
Half a cup of sliced almonds.
12 -
1 and 1/2 cups of heavy cream.
13 -
2 tablespoons sugar.
14 -
1 cup milk.
15 -
2 tablespoons of cornstarch.
16 -
A teaspoon of vanilla extract.
# Instructions:
01 -
Mix warm milk with sugar and sprinkle in yeast. Wait for it to foam. Stir flour, softened butter, sugar, and an egg into the frothy mixture. Knead until smooth and let it sit to rise for an hour.
02 -
In a pan, heat butter until melted, then mix in almonds, sugar, and honey. Stir until a golden glaze forms.
03 -
Deflate risen dough. Spread it in a buttered-up pan and top it off with the almond glaze. Bake at 350°F for about 25 to 30 minutes. Cool it down all the way.
04 -
Make thickened custard by warming milk, cornstarch, and sugar. Whip the cream with sugar until firm, then gently combine it with the cooled custard.
05 -
Cut the cake horizontally through the middle. Spread the filling evenly on the bottom and cover it with the top. Refrigerate for about 1 to 2 hours before serving.
# Notes:
01 -
Always let it cool off fully before filling.
02 -
Want crunchier almonds? Roast them first.
03 -
A lovely classic from Germany made for celebrations!