Ingredients
Scale
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm milk
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- For the topping: 1/3 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 cup sliced almonds
- For the filling: 2 cups milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- In a small bowl, dissolve yeast in warm milk and let stand for 5 minutes.
- In a large bowl, combine sugar, flour, and salt. Add the yeast mixture, softened butter, and egg; mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
- Preheat oven to 375°F (190°C). Roll out dough to fit a greased 9-inch springform pan.
- For the topping: In a saucepan, melt butter, sugar, and honey. Stir in almonds and spread over the dough.
- Bake for 25-30 minutes until golden. Cool completely.
- For the filling: In a saucepan, heat milk until hot. In a bowl, whisk sugar, cornstarch, and egg yolks. Gradually add hot milk, then return to saucepan and cook until thickened.
- Stir in vanilla. Cool the custard, then whip heavy cream and fold in.
- Slice the cooled cake in half horizontally. Spread filling on the bottom layer, replace top, and chill before serving.
Notes
Ensure the almond topping is spread evenly for the best texture. This cake is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: German
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 25g
- Carbohydrates: 50g
- Protein: 8g