Description
Traditional yeasted German cake featuring a honey‑almond caramel topping, sliced and filled with rich vanilla custard—light, airy, and irresistibly elegant.
Ingredients
Cake dough:
350 g all-purpose (plain) flour
50 g granulated sugar
7 g (1 tsp) instant dry yeast or 21 g fresh yeast
Zest of 1 lemon
Pinch of salt
150 ml whole milk
75 g unsalted butter, melted and cooled
1 tsp vanilla extract
1 large egg
Honey‑almond topping:
75 g unsalted butter
50 g granulated sugar
1 Tbsp runny honey
2 Tbsp heavy cream
100 g sliced almonds
Vanilla custard filling:
400 ml full‑fat milk
200 ml heavy whipping cream
2 egg yolks
60 g cornstarch or cornflour
75 g sugar
1 Tbsp vanilla extract
Instructions
Warm milk and melt butter; let cool slightly.
In a bowl combine flour, sugar, yeast, lemon zest and salt. Make a well in center and add milk‑butter, egg, and vanilla; mix into a soft dough. Knead until smooth, cover and let rise ~45‑60 min
Butter a round or sheet pan. Spread dough evenly, cover and let rise another ~30–45 min.
Meanwhile in saucepan melt butter, then stir in sugar, honey and cream. When glossy, remove from heat and fold in almonds.
Spoon almond topping gently over risen dough; bake at 180 °C (350 °F) for ~25–30 min, until golden and topping set
Cool completely on a rack. Carefully slice cake horizontally into two layers.
For custard: whisk yolks, sugar, cornstarch and vanilla. Heat milk to just below boiling, whisk into yolk mixture, then cook until thick. Cool. Whip cream and fold into cooled custard gently to lighten.
Place bottom layer, spread custard filling evenly, then top with almond‑crusted half, almond side up. Chill before serving. Best the same day or within two days, refrigerated
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
