Almond Honey Cake with Custard (Print Version)

# Ingredients:

→ Filling

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

→ Cake

08 - 1/4 cup (60ml) whole milk
09 - 1/4 cup (60g) unsalted butter
10 - 2 tablespoons (40g) honey
11 - 2 large eggs
12 - 2 1/3 cups (280g) bread flour
13 - 1 3/4 teaspoons yeast
14 - 1/4 teaspoon 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 - Whisk sugar, cornstarch, salt, egg yolks, and milk. Cook until thickened, strain and chill
02 - Mix warm milk-butter mixture with honey, eggs, flour, yeast, and salt. Knead 6 minutes until smooth
03 - Let dough rise in greased bowl until doubled, about 1 hour
04 - Heat butter, honey, and sugar until bubbling. Stir in almonds
05 - Press dough in springform pan, add topping, let rise 30 minutes
06 - Bake at 350°F for 25-30 minutes until golden. Cool completely
07 - Fold whipped cream into chilled pastry cream
08 - Split cake, spread filling, top with second layer

# Notes:

01 - Can be stored covered in refrigerator up to 2 days
02 - Not suitable for freezing
03 - Extra filling can be served on the side

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