Honey Almond Cake (Print Version)

# Ingredients:

→ Filling

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

→ Cake

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

→ Topping

15 - 1 cup (115g) thinly sliced almonds
16 - 2 tablespoons sugar
17 - 2 tablespoons (40g) honey
18 - 1/4 cup (60g) melted unsalted butter

# Instructions:

01 - Combine milk, sugar, salt, egg yolks, and cornstarch, cook over medium heat, stirring until thick. Strain and refrigerate.
02 - Warm up milk with butter and mix with eggs, honey, flour, yeast, and salt. Knead for about 6 minutes to get a smooth dough.
03 - Cover dough in a greased bowl and let it rise until double in size, usually an hour.
04 - Melt butter with honey and sugar, then stir in almonds once bubbling.
05 - Push dough into a springform pan, spread topping carefully, and let rest for half an hour.
06 - Bake at 350°F for around 25–30 minutes until it turns golden. Set aside to cool down.
07 - Whip heavy cream, then gently fold it into the chilled custard.
08 - Cut cake in half lengthwise, spread cream in the middle, and cover with the top half.

# Notes:

01 - Keep it covered and chilled for up to 2 days.
02 - Doesn't freeze well, skip freezing.
03 - Extra cream can be served as a side.

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