Ingredients
Equipment
Method
- Activate Yeast: Stir warm milk, sugar, and yeast in a small bowl. Let sit for 10 minutes until foamy.Make Dough: In a large mixing bowl, combine flour and salt. Add eggs, softened butter, and the yeast mixture. Mix until a soft dough forms. Knead for 5–8 minutes by hand or with a dough hook until smooth and elastic.First Rise: Cover dough and let it rise in a warm spot for about 1 hour or until doubled in size.
- Prepare Almond Topping: In a saucepan over medium heat, melt butter with sugar, honey, and cream. Stir constantly until mixture begins to bubble. Mix in sliced almonds and cook for another 1–2 minutes. Set aside to cool slightly.Shape and Bake: Press risen dough evenly into a greased baking pan. Spread almond topping over the dough. Let sit for another 15 minutes while preheating oven to 350°F (175°C). Bake for 25 minutes or until golden brown. Let cool completely in the pan.
- Prepare Filling: Prepare pudding according to package instructions using whole milk (add sugar if using cook-and-serve). Let cool completely. In a separate bowl, whip heavy cream with vanilla until stiff peaks form. Fold whipped cream into the cooled pudding to create a light filling.Assemble Cake: Once cake is fully cooled, carefully slice it horizontally using a serrated knife. Spread vanilla filling on the bottom half. Replace the almond-topped layer and gently press down.
- Chill and Serve: Refrigerate for at least 1 hour before slicing. Cut into squares or slices and serve chilled.
Video
Notes
| Nutrient | Amount per Serving |
| Calories | 420 |
| Carbohydrates | 46g |
| Protein | 6g |
| Fat | 24g |
| Serving Size | 120g |
| Saturated Fat | 11g |
| Polyunsaturated Fat | 2g |
| Monounsaturated Fat | 7g |
| Trans Fat | 0g |
| Cholesterol | 95mg |
| Sodium | 120mg |
| Potassium | 170mg |
| Fiber | 1g |
| Sugar | 25g |
| Vitamin A (IU) | 580 |
| Vitamin C | 0mg |
| Calcium | 80mg |
| Iron | 1.7mg |
Cooking Tips
- Almond topping can be made ahead and kept at room temperature until needed. Gently rewarm it if it becomes too stiff to spread evenly over the dough.
- For easier slicing, chill cake slightly before cutting horizontally. Use a long serrated knife and a gentle sawing motion to prevent tearing the crumb.
- Filling can be customized with vanilla bean paste or a splash of almond extract. For a richer version, fold in mascarpone or a spoonful of softened cream cheese.
- Avoid overbaking, cake should be golden, not hard. Check around the 22-minute mark and tent with foil if the almond topping browns too quickly.
- If using instant pudding, whip cream first and fold it in gently to avoid thinning the texture. Make sure pudding is fully chilled before combining to maintain a stable filling.
- Room-temperature ingredients will help the dough rise evenly and improve texture. Cold eggs or milk can slow down the yeast’s activity.
- Cover dough with a damp towel or plastic wrap during the rise to prevent it from drying out and forming a crust.
- To ensure clean slices after assembling, chill the finished cake for at least an hour. Wipe the knife between each cut for neater presentation.
- Store leftovers in the fridge for up to 3 days. Bring to room temperature or enjoy cold,both textures work well.
- If making in advance, assemble the cake just before serving to keep the almond topping crisp and the filling fresh.