Almond Honey Custard Cake (Print Version)
# Ingredients:
→ Filling
01 -
1 1/2 cups whole milk
02 -
3 large egg yolks
03 -
1/3 cup sugar
04 -
3 tablespoons cornstarch
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon salt
07 -
1/2 cup heavy whipping cream
→ Cake
08 -
2 1/3 cups (280g) bread flour
09 -
2 tablespoons (40g) honey
10 -
1/4 teaspoon salt
11 -
1/4 cup (60ml) whole milk
12 -
2 large eggs
13 -
1 3/4 teaspoons yeast
14 -
1/4 cup (60g) unsalted butter
→ Topping
15 -
2 tablespoons sugar
16 -
2 tablespoons (40g) honey
17 -
1/4 cup (60g) unsalted butter
18 -
1 cup (115g) sliced almonds
# Instructions:
01 -
Combine the sugar, egg yolks, milk, cornstarch, and salt. Simmer until creamy, then strain. Chill the mixture.
02 -
Stir together the warm milk and butter with honey. Toss in the yeast, flour, eggs, and salt. Knead for 6 minutes till it’s stretchy and smooth.
03 -
Cover and let the dough rise in a greased bowl. It should puff up to twice the size—this takes about an hour.
04 -
Bring the butter, honey, and sugar to a boil. Stir gently while adding the almonds.
05 -
Press the dough into the pan, spread the almond mixture on top, and let it rise again for 30 minutes.
06 -
Pop the pan into the oven at 350°F and bake for 25-30 minutes till it’s golden. Let it cool totally before working on the next steps.
07 -
Mix the whipped cream gently into the chilled mixture.
08 -
Split the cake in half horizontally. Spread the creamy filling on one layer and place the other layer on top.
# Notes:
01 -
Store in the fridge, covered, for up to two days.
02 -
Freezing this won’t work well.
03 -
If there's leftover filling, serve it alongside.