Description
A delightful German dessert featuring a golden almond topping, soft yeast cake, and a silky vanilla custard filling, perfect for brunch or special occasions.
Ingredients
Scale
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm milk (110°F/45°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1/2 teaspoon salt
- 1 large egg (room temperature)
- 1 3/4 cups all-purpose flour (sifted)
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons pure honey
- 1 tablespoon heavy cream
- 1/2 cup sliced almonds
- 1 1/2 cups whole milk
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter (softened)
Instructions
- Dissolve the active dry yeast in warm milk and let it sit for 5-10 minutes until frothy.
- In a mixing bowl, combine sugar, softened butter, salt, and egg. Add the yeast mixture and gradually stir in sifted flour. Knead the dough for 5-7 minutes until smooth and elastic.
- Cover the bowl and let the dough rise for about an hour until doubled in size.
- In a small saucepan over medium heat, melt the butter for the topping and add sugar, honey, and heavy cream. Cook for 3-4 minutes until golden and glossy. Stir in sliced almonds and set aside to cool.
- Once dough has risen, punch it down and press it evenly into a greased 9-inch round pan. Spread the almond-honey topping over the dough.
- Bake at 350°F (175°C) for 25-30 minutes. Let the cake cool completely before slicing.
- For the custard, warm whole milk in a saucepan. In a bowl, whisk together sugar, flour, and egg yolks until smooth. Gradually whisk in warm milk, then return to the saucepan. Cook over medium heat for 5-7 minutes until thickened. Stir in vanilla and let cool.
- When custard is cold, beat in softened butter. Slice the cooled cake in half and spread custard over the bottom layer.
- Top with the almond-coated layer, press gently and refrigerate for at least 2 hours before serving.
Notes
Can be made the day before for better flavor. Store in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg