Almond Butter Cake

Ingredients

• 250 g wheat flour type 1050
• 20 g fresh yeast (½ cube)
• 125 g raw cane sugar
• 275 ml milk (1.5% fat)
• 175 g butter
• 1 egg
• 1 pinch salt
• 1 tbsp honey
• 275 g whipping cream
• 150 g almond flakes
• 1 vanilla pod
• 35 g cornstarch
• 40 g ground almonds

Instructions

1. 1.

   Sift the flour into a large bowl and make a well in the center. Add the yeast with 1 tsp sugar and 75 ml milk to the well, sprinkle some flour on the edges, cover and let rise for about 10 minutes.

2. 2.

   Add 2 tbsp sugar, 50 g butter, egg and salt to the pre-ferment and mix into a smooth dough using hand mixer hooks. If the dough is too dry, add more milk. Cover with a damp kitchen towel and let rise at room temperature for about 1 hour.

3. 3.

   For the almond topping, slowly heat 3 tbsp sugar with honey, 75 g butter and 75 g cream while stirring. Bring to a boil briefly, stir in the almond flakes, remove from heat and let cool slightly.

4. 4.

   Roll out the dough lightly and place it in a springform pan, spreading the almond mixture over it. Let the dough rise for 15 minutes, then bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes until golden brown.

5. 5.

   For the filling, split the vanilla pod lengthwise and scrape out the seeds. Whisk 6 tbsp milk with cornstarch until smooth. Combine vanilla pod, seeds, remaining milk, cream and sugar in a pot and bring to a boil. Stir in the whisked starch, cook for 1 minute while stirring, then remove from heat. Immediately fold in the remaining butter and ground almonds into the pudding.

6. 6.

   Cut the cake base horizontally once. Slice the almond base into 16 pieces. Place a ring on the lower layer, fill with the cream, smooth it out and top with the almond layer. Serve the almond butter cake.