Ingredients
Scale
- For the dough:
- 1 package (7g) active dry yeast
- 1/4 cup (60ml) warm milk
- 3 cups (375g) all-purpose flour
- 2 tablespoons (25g) sugar
- 1/2 teaspoon salt
- 3/4 cup (180ml) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- For the topping:
- 1/2 cup (115g) unsalted butter
- 1/3 cup (65g) sugar
- 2 tablespoons (30ml) honey
- 1 cup (100g) sliced almonds
- For the custard filling:
- 2 cups (480ml) milk
- 1/2 cup (100g) sugar
- 1/4 cup (30g) cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Make the dough: In a bowl, dissolve yeast in warm milk. Let sit for 5 minutes.
- In a large bowl, mix flour, sugar, and salt. Cut in butter until crumbly.
- Add eggs, vanilla, and yeast mixture. Knead until smooth. Cover and let rise for 1 hour.
- Punch down dough and press into a greased 9-inch springform pan. Let rise again for 30 minutes.
- Preheat oven to 375°F (190°C).
- Make the topping: In a saucepan, melt butter, sugar, and honey. Stir in almonds. Spread over dough.
- Bake for 25-30 minutes until golden. Cool.
- Make the custard: Heat milk until hot but not boiling.
- In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly add hot milk.
- Cook over medium heat, stirring, until thickened. Stir in vanilla. Cool.
- Slice cooled cake in half horizontally. Spread custard between layers.
- Axle the cooled topping cake back on top. Refrigerate for 1 hour before serving.
Notes
Ensure the custard is completely cooled before filling the cake to prevent sogginess. For best results, use fresh almonds. Leftover cake can be stored in the fridge for up to 3 days.
- Prep Time: 2 hours 30 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: German
Nutrition
- Calories: 450 kcal
- Sugar: 25g
- Fat: 22g
- Carbohydrates: 55g
- Protein: 8g