Almond Cake With Custard (Print Version)
# Ingredients:
→ Filling
01 -
1/3 cup granulated sugar
02 -
3 tablespoons cornstarch
03 -
1/4 teaspoon salt
04 -
3 large egg yolks
05 -
1 1/2 cups whole milk
06 -
1 teaspoon vanilla extract
07 -
1/2 cup heavy whipping cream
→ Cake
08 -
1/4 cup (60ml) whole milk
09 -
1/4 cup (60g) unsalted butter
10 -
2 tablespoons (40g) honey
11 -
2 large eggs
12 -
2 1/3 cups (280g) bread flour
13 -
1 3/4 teaspoons yeast
14 -
1/4 teaspoon salt
→ Topping
15 -
1/4 cup (60g) unsalted butter
16 -
2 tablespoons (40g) honey
17 -
2 tablespoons sugar
18 -
1 cup (115g) sliced almonds
# Instructions:
01 -
Combine sugar, cornstarch, salt, egg yolks and milk in a bowl. Cook the mix until it gets thick, then push through strainer and let it cool down
02 -
Blend the warm milk and butter combo with honey, eggs, flour, yeast and salt. Knead about 6 minutes till it feels smooth
03 -
Put the dough in a greased bowl and wait for it to double in size, usually takes an hour
04 -
Warm up butter, honey and sugar till it bubbles. Then add in the almonds and stir well
05 -
Flatten dough into springform pan, add your topping mixture, then let it sit for 30 minutes
06 -
Put in oven at 350°F for 25-30 minutes until it turns golden brown. Let it cool all the way
07 -
Whip cream and mix it into your cooled cream mixture
08 -
Cut the cake in half, spread filling on bottom layer, then place second layer on top
# Notes:
01 -
Keeps for up to 2 days in the fridge if covered
02 -
Don't try to freeze this treat
03 -
Leftover filling works great served separately