Description
A delightful German dessert combining sweet dough, creamy filling, and a crunchy almond topping.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup warm milk
- 1 packet active dry yeast (7g)
- 1 large egg
- 1/4 cup unsalted butter, softened
- Pinch of salt
- 1/4 cup butter
- 1/4 cup honey
- 1/4 cup sugar
- 1/2 cup sliced almonds
- 1 1/2 cups heavy cream
- 2 tbsp sugar (for whipping the cream)
- 1 cup milk
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 3 tbsp sugar (for the custard)
Instructions
- Dissolve the yeast in warm milk with a pinch of sugar; let sit until foamy.
- Combine flour, butter, sugar, egg, and the yeast mixture in a mixing bowl and knead until smooth.
- Let the dough rise for 1 hour.
- Melt butter in a saucepan and add honey, sugar, and almonds; cook until golden and set aside.
- Punch down the dough, press it into a greased pan, and top with the almond mixture.
- Bake at 350°F (175°C) for 25-30 minutes and cool completely.
- Whip the heavy cream with 2 tbsp sugar until stiff peaks form and set aside.
- For the custard, whisk together milk, 3 tbsp sugar, cornstarch, and vanilla in a saucepan; heat gently until thickened.
- Cool the custard, then gently fold in the whipped cream.
- Assemble the cake by slicing it in half, spreading the cream filling, and placing the top half back on.
- Chill for 1-2 hours before serving.
Notes
Make sure your yeast is fresh for the best rise. Allow the cake to cool completely before adding the cream filling.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German