Ingredients
Equipment
Method
Prepare Yeast Dough
- In a mixing bowl, combine warm milk, sugar, and active dry yeast. Let it sit for 5 minutes until it bubbles and foams.
- Add all-purpose flour, melted butter, one egg, and salt, mixing until a smooth dough forms.
- Knead the dough for about 8-10 minutes until elastic, then place it in a greased bowl and cover with a clean cloth.
- Allow the dough to rise in a warm spot for about 1 hour or until doubled in size.
Make Honey Almond Topping
- In a medium saucepan, melt 2 tablespoons of butter over medium heat.
- Stir in honey and sugar until bubbling, then add sliced almonds, stirring to coat them evenly.
- Remove from heat and let the mixture cool slightly.
Shape and Bake Cake
- Once the dough has risen, punch it down gently and transfer it to a greased 9-inch springform pan.
- Press the dough into an even layer across the bottom and spoon the honey almond mixture over the dough.
- Preheat your oven to 350°F (175°C) and bake for 25-30 minutes until golden brown on top.
- Check for doneness by pressing lightly in the center—the cake should spring back.
Prepare Vanilla Cream Filling
- While the cake bakes, whip 1 cup of heavy cream with sugar until stiff peaks form.
- In a saucepan, combine milk, sugar, cornstarch, and vanilla extract, heating gently until thickened.
- Once thickened, remove from heat and let cool, then fold in whipped cream until fully combined.
Assemble Cake
- Once the cake is baked and cooled, slice it in half horizontally using a serrated knife.
- Spread the creamy filling over the bottom half and place the top half back on.
- Chill the assembled cake in the refrigerator for 1-2 hours before serving.
Nutrition
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the unfilled cake for up to 2 months.