Ingredients
- 2¼ tsp (7 g) active dry yeast
- ¾ cup (180 ml) warm milk (110°F / 43°C)
- ¼ cup (50 g) granulated sugar
- 2½ cups (315 g) all-purpose flour
- ¼ tsp salt
- 1 large egg, room temperature
- ¼ cup (60 g) unsalted butter, softened
- 1 tsp vanilla extract
🌰 Honey Almond Topping
- 6 tbsp (85 g) unsalted butter
- ⅓ cup (110 g) honey
- ¼ cup (50 g) granulated sugar
- 2 tbsp heavy cream
- 1½ cups (135 g) sliced almonds
🍮 Cream Filling
1 cup (240 ml) heavy whipping cream, cold
1 cup (240 ml) whole milk
¼ cup (50 g) granulated sugar
3 tbsp cornstarch
1 tsp vanilla extract
Instructions
In a small bowl, mix warm milk, yeast, and 1 tablespoon of the sugar.
Let sit 5–10 minutes until foamy.
In a large bowl, combine flour, remaining sugar, and salt.
Add yeast mixture, egg, vanilla, and softened butter.
Mix until a soft dough forms. Knead 5–7 minutes until smooth and elastic.
Cover and let rise in a warm place for 60–75 minutes, until doubled.
In a saucepan over medium heat, melt butter.
Add honey, sugar, and heavy cream. Stir until smooth and bubbling.
Remove from heat and stir in sliced almonds. Set aside.
Preheat oven to 350°F (175°C).
Grease a 9-inch (23 cm) springform pan.
Press risen dough evenly into the pan.
Carefully spread honey almond topping over the dough.
Bake 25–30 minutes, until golden brown and bubbly.
Cool completely in the pan.
In a saucepan, whisk milk, sugar, and cornstarch.
Cook over medium heat, whisking constantly, until thick (about 3–5 minutes).
Remove from heat, add vanilla, and cool completely.
Whip heavy cream to stiff peaks, then gently fold into the cooled custard.
Carefully slice the cake horizontally using a serrated knife.
Spread cream filling evenly over the bottom layer.
Place the almond-topped layer back on top.
Refrigerate 30–60 minutes before slicing.