Honey Almond Custard Cake (Print Version)
# Ingredients:
→ Filling
01 -
1/3 cup granulated sugar
02 -
3 tablespoons of cornstarch
03 -
1/4 teaspoon of salt
04 -
Yolks from 3 large eggs
05 -
1 and a half cups of whole milk
06 -
1 teaspoon of vanilla essence
07 -
1/2 cup of heavy cream
→ Cake
08 -
1/4 cup (60ml) of whole milk
09 -
1/4 cup (60g) butter without salt
10 -
2 tablespoons (40g) of honey
11 -
A pair of large eggs
12 -
2 1/3 cups (280g) of bread flour
13 -
1 3/4 teaspoons of yeast
14 -
1/4 teaspoon of salt
→ Topping
15 -
1/4 cup (60g) unsalted butter
16 -
2 tablespoons (40g) honey
17 -
2 tablespoons sugar
18 -
1 cup (115g) sliced almonds
# Instructions:
01 -
Blend sugar, salt, cornstarch, yolks, and milk. Stir and cook until it gets thick. Strain, cool, and keep in the fridge.
02 -
Combine the mix of warm butter and milk with honey, eggs, flour, yeast, and salt. Knead it steadily for 6 minutes until smooth and soft.
03 -
Let the dough sit in an oiled bowl, covered, so it can double in size, about an hour.
04 -
Melt butter with honey and sugar until bubbly, and then toss in the almond slices.
05 -
Spread the dough into a springform pan, layer on the topping evenly, and let it rest for another 30 minutes.
06 -
Bake in a 350°F oven for 25–30 minutes till it turns golden. Let it cool down entirely.
07 -
Gently fold whipped cream into the cold custard to make a smooth pastry cream.
08 -
Cut the cake in half, spread the filling on the bottom half, and place the top layer back on.
# Notes:
01 -
You can store it covered in the fridge for 2 days.
02 -
Freezing isn’t recommended for this one.
03 -
Serve leftover filling on the side for extra flavor.