Ingredients

Method

In a large bowl, combine the flour, sugar, salt, and yeast. Add the warm milk, melted butter, and egg. Knead until the dough comes together and is smooth and elastic. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about 1-2 hours.

While the dough is rising, prepare the filling. In a saucepan, heat the milk, sugar, and vanilla extract over medium heat until it begins to simmer. In a separate bowl, whisk together the egg yolks and cornstarch. Gradually whisk the hot milk into the egg yolk mixture, then return the mixture to the saucepan. Cook over medium heat, whisking constantly, until it thickens. Remove from heat, stir in the butter until melted and smooth, then cover and let cool.

For the topping, combine the almonds, honey, butter, and heavy cream in a saucepan over medium heat. Cook, stirring, until the mixture is smooth and slightly thickened, then set aside to cool.

Preheat your oven to 180°C (350°F) and line a round cake pan with parchment paper. Press the risen dough into the pan, then evenly spread the cooled almond topping over the dough. Bake for 25-30 minutes, or until the topping is golden and the dough is cooked through.

Allow the cake to cool slightly, then carefully slice it in half horizontally. Spread the cooled custard filling on the bottom half, then place the top half back on. Allow the cake to set in the fridge for at least an hour before serving.