Description
A classic German dessert featuring a soft yeast dough base topped with a crunchy honey-almond caramel layer and filled with a rich vanilla custard cream.
Ingredients
Scale
For the Crust:
- For the Dough: 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1/2 cup warm milk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 tsp salt
- For the Topping: 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 tbsp honey
- 3 tbsp heavy cream
- 1 1/2 cups sliced almonds
- For the Filling: 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
Instructions
1. Prepare the Crust:
- Prepare the dough: In a bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit 5 minutes until foamy. In a large bowl, mix flour, remaining sugar, salt, softened butter, eggs, and yeast mixture. Knead until smooth. Cover and let rise 1 hour.
- Make the topping: In a saucepan, melt butter, sugar, honey, and cream. Bring to a boil, then stir in almonds. Remove from heat and let cool slightly.
- Assemble and bake: Punch down dough and press into a greased 9×13-inch pan. Spread almond topping evenly over dough. Bake at 375°F (190°C) for 20-25 minutes until golden. Cool completely.
- Prepare the filling: Heat milk until simmering. Whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk in hot milk, then return to pan. Cook over medium heat, stirring, until thick. Off heat, stir in vanilla and butter until smooth. Cool completely.
- Finish the cake: Slice cooled cake horizontally. Spread custard filling over bottom layer, then replace top layer. Chill 2 hours before serving.
Notes
You can customize the seasonings to taste.