Ingredients:

  • 1 cup (240ml) whole milk, lukewarm
  • 2 ¼ teaspoons (7g) active dry yeast
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon salt
  • 3 cups (360g) all-purpose flour, plus extra for dusting
  • ½ cup (113g) unsalted butter, softened
  • 1 large egg
  • ½ cup (113g) unsalted butter
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) honey
  • 1 cup (100g) sliced almonds
  • 2 Tablespoons (30ml) heavy cream
  • 2 cups (473ml) whole milk
  • ½ cup (100g) granulated sugar
  • ¼ cup (25g) cornstarch
  • Pinch of salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 Tablespoons (28g) unsalted butter, cold and cubed

Instructions:

  1. Prepare the Dough: Bloom the yeast in lukewarm milk with sugar. Combine with other dough ingredients and knead until smooth. Let rise in a warm place until doubled.
  2. Make the Caramel Topping: Melt butter, sugar, and honey in a saucepan. Stir in almonds and cream; cook until bubbly and golden.
  3. Prepare the Custard: Whisk together milk, sugar, cornstarch, salt and egg yolks. Cook until thickened, whisking constantly. Remove from heat and stir in vanilla extract and butter.
  4. Assemble the Cake: Roll out the dough to fit the baking pan. Spread the vanilla custard over the dough. Spread the caramel almond mixture evenly over the custard.
  5. Bake: Bake in a preheated oven until golden brown.
  6. Cool and Cut: Let cool completely before cutting into squares and serving.