Ingredients:
Cake:
1 cup all-purpose flour
1 cup bread flour
1/4 cup granulated sugar
1/4 teaspoon salt
1 tablespoon yeast
2 tablespoon butter
2 each eggs
6-8 tablespoon milk
Topping:
1/4 cup sugar
3 tablespoons milk
1 cup almonds
Filling:
3 each instant vanilla pudding mix (3 1/8 ounce box)
4 cups milk
1 1/2 cups heavy cream
**This made about twice as much filling for my cake as needed. I suggest halfing the recipe and then making more as needed.
Honey and Sugar Mixture:
1/2 cup granulated sugar
1 cup water
1/4 cup honey
Directions:
Cake:
Sift together the flours, salt and sugar.
Add the eggs one at a time until incorporated.
Then add the butter until mixed into flour mixture.
Heat milk until it is warm to touch. Add yeast to milk and dissolve.
In a mixing bowl, add the warm milk and yeast mixture to the flour until the dough pulls away from the sides but sticks to the bottom of the bowl.
Place on a floured surface and roll into a 10 inch circle to the thickness of 1/4 inch. Then place in a greased 10-inch cake pan.
Pre-heat oven to 350°.
Let sit in a warm place covered until the dough doubles in size.
Place topping mixture on top of proofed cake and bake in a 350° for 20-25 minutes or until the top is golden brown.
Let cool on wire racks. Once cooled, slice in half lengthwise using a serrated knife.
Brush both sides with the honey and sugar mixture.
Line a 10 inch cake pan with plastic wrap so it over hangs on the sides.
Place the bottom of cake in the pan. Spread the pudding and whipped cream mixture on the bottom of the cake. Then place the top portion of the cake on the pudding mixture.
Place in the refrigerator until cake sets.
Remove from pan carefully from by pulling the plastic wrap. Serve.
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| Baked, ready for filling. |
Topping:
Warm milk. Add the sugar and mix until well dissolved.
Remove from heat and cool. Mix in the almonds.
This will be used as a topping for the cake.
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| Topping on and ready to bake. |
Filling:
Add the pudding mix to the 4 cups of milk in a bowl.
Beat with a wire whisk or electric mixer at low speed for 2 minutes.
In a separate bowl whip the heavy cream until it forms soft peaks.
Fold the heavy cream into the pudding mixture until well incorporated.
Honey and Sugar Mixture:
Mix together the ingredients. Heat until sugar dissolves. Cool at room temperature.
