Description
A warm, honeyed almond topping shatters into shards over pillowy yeast cake and a silky vanilla custard, balancing crunchy, sweet, and creamy in one slice.
Ingredients
Scale
- 450 g (3 1/2 cups) all-purpose flour
- 120 g (1/2 cup + 2 tbsp) granulated sugar
- 7 g (1 packet / 2 1/4 tsp) instant yeast
- 8 g (1 1/2 tsp) fine salt
- 120 g (8 tbsp) unsalted butter, softened
- 2 large eggs, room temperature (about 100 g without shells)
- 180 ml (3/4 cup) whole milk, warmed to 38°C (100°F)
- 500 ml (2 cups) whole milk (for custard)
- 100 g (1/2 cup) granulated sugar (for custard)
- 3 large egg yolks (about 60 g)
- 30 g (3 tbsp) cornstarch
- 1 tsp vanilla extract
- 30 g (2 tbsp) unsalted butter (for custard)
- 140 g (1 cup) sliced almonds
- 80 g (1/3 cup + 1 tbsp) honey
- 80 g (1/3 cup + 1 tbsp) granulated sugar (for topping)
- 60 g (4 tbsp) unsalted butter (for topping)
- 2 tbsp heavy cream
Instructions
- Warm 180 ml (3/4 cup) whole milk to 38°C (100°F). Sprinkle 7 g (1 packet) instant yeast and 1 tbsp of the sugar over the milk and let sit for 5 minutes until foamy. In the mixer bowl, combine 450 g (3 1/2 cups) all-purpose flour, 120 g (1/2 cup + 2 tbsp) sugar, and 8 g (1 1/2 tsp) salt; add foamy milk, 2 eggs, and 120 g (8 tbsp) softened butter. Mix on low for 6–8 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl and cover. Let rise until doubled, about 45–60 minutes.
- While the dough rises, whisk 3 yolks with 100 g sugar and 30 g cornstarch until pale. Heat 500 ml milk with 1 tsp vanilla until steaming. Temper the hot milk into the yolk mixture, then return to saucepan and cook over medium heat until thick, about 2–3 minutes. Whisk in 30 g butter and cool.
- Preheat oven to 180°C (350°F). Gently deflate dough and place in a parchment-lined baking pan. Bake for 20–25 minutes until golden.
- Melt 60 g butter, 80 g honey, and 80 g sugar in a saucepan. Stir in 2 tbsp heavy cream and fold in 140 g almonds. Spread over baked cake and return to oven for 10–12 minutes.
- Cool for 15 minutes, slice the top off the cake, spread chilled custard, replace the top, and chill for at least 90 minutes before slicing.
Notes
For best results, use room-temperature ingredients and avoid overproofing the dough.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg