Description
A luxurious cake with a tender yeast base filled with vanilla pastry cream and topped with glossy almond-honey caramel.
Ingredients
Scale
- 3 1/4 cups (400 g) all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp fine sea salt
- 3/4 cup (180 ml) warm whole milk (about 105–110°F / 40–43°C)
- 2 large eggs, room temperature
- 1/2 cup (115 g) unsalted butter, softened (room temperature)
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30 g) cornstarch
- 2 tbsp unsalted butter, room temperature
- 1 1/2 tsp pure vanilla extract
- 1/2 cup (115 g) unsalted butter
- 2/3 cup (135 g) granulated sugar
- 3 tbsp honey (mild-flavored)
- 1/2 cup (120 ml) heavy cream, warmed
- 1 1/2 cups sliced or flaked almonds, lightly toasted
- Pinch of sea salt
Instructions
- Activate the yeast by whisking warm milk, a teaspoon of sugar, and yeast in a small bowl. Let sit for 5–8 minutes until frothy.
- In a mixer bowl, combine flour, remaining sugar, and salt. Add eggs, softened butter, and the foamy yeast mixture. Mix on low until incorporated, then knead for 6–8 minutes until smooth and elastic.
- Transfer dough to a lightly oiled bowl, cover, and proof in a warm place for 60–75 minutes until doubled in size.
- Prepare pastry cream by whisking egg yolks with sugar and cornstarch. Heat milk to scalding, temper it into the yolk mixture, then return to saucepan and whisk over medium heat until thick. Cool.
- Gently deflate dough, press into a lightly buttered 9-inch springform pan, cover, and let rise for 30–40 minutes.
- Preheat oven to 350°F (175°C) and bake the base for 18–22 minutes until pale golden.
- Make almond-honey caramel by melting butter with sugar and honey in a saucepan. Gradually whisk in warm cream, then stir in toasted almonds and sea salt.
- Spread pastry cream over the baked base, then spoon the almond-honey caramel over the cream. Return to oven for an additional 8–10 minutes.
- Allow cake to cool completely in the pan. Chill for 1–2 hours before slicing.
Notes
Slice with a serrated knife for clean edges; serve with whipped cream or crème fraîche. Store covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg