Almond Custard Honey Cake (Print Version)

# Ingredients:

→ Filling

01 - 1/2 cup heavy cream
02 - 1 teaspoon vanilla extract
03 - 1 1/2 cups whole milk
04 - 3 large egg yolks
05 - 1/4 teaspoon salt
06 - 3 tablespoons cornstarch
07 - 1/3 cup sugar

→ Cake

08 - 1/4 teaspoon salt
09 - 1/4 cup (60g) butter, unsalted
10 - 2 tablespoons (40g) honey
11 - 1 3/4 teaspoons yeast
12 - 1/4 cup (60ml) whole milk
13 - 2 1/3 cups (280g) bread flour
14 - 2 large eggs

→ Topping

15 - 1/4 cup (60g) butter, unsalted
16 - 1 tablespoon (40g) honey
17 - 1 cup (115g) almond slices
18 - 2 tablespoons sugar

# Instructions:

01 - Blend milk, sugar, egg yolks, salt, and cornstarch, then cook till it thickens. Chill after straining.
02 - Pour the warm butter and milk mixture into a bowl. Throw in honey, eggs, yeast, flour, and salt, and knead for 6 minutes.
03 - Place the dough in a greased bowl to double in size. This should take about an hour.
04 - Melt butter with sugar and honey till bubbly. Add the almonds and mix well.
05 - Press the dough into your springform pan, layer the topping over it, and let it rise for 30 minutes.
06 - Pop it in a 350°F oven for 25-30 minutes or until golden. Cool it down before handling.
07 - Whip cream and gently fold it into your cooled custard.
08 - Slice the cake into two layers, spread that filling, and place the top layer back on.

# Notes:

01 - Keep in the fridge with a cover for up to 2 days.
02 - Freezing doesn't work well for this.
03 - Serve any leftover filling on the side.

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