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German Honey Almond Cream Cake – Easy & Delicious Recipe

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Indulge in the delightful layers of the German Honey Almond Cream Cake, a perfect blend of textures and flavors. This cake features a light yeasted base topped with honey-caramelized almonds and a luscious cream filling.

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 25g Fresh Yeast
  • ½ cup Honey
  • 1 cup Sliced Almonds
  • 1 cup Whole Milk
  • ½ cup Unsalted Butter
  • 2 Eggs
  • ½ cup Sugar
  • Pinch of Salt
  • 1 cup Heavy Cream
  • 1 Vanilla Bean
  • 2 tablespoons Cornstarch or Custard Powder

Instructions

  1. In a small bowl, warm about ½ cup (120ml) of the whole milk to lukewarm (around 105-115°F or 40-46°C). Crumble in the fresh yeast (or sprinkle active dry yeast) along with a pinch of sugar. Stir gently and let it sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, combine the all-purpose flour, remaining sugar, and a pinch of salt. Add the softened unsalted butter, eggs, the remaining warm milk, and the activated yeast mixture.
  3. Using a stand mixer with a dough hook or by hand, knead the dough for about 8-10 minutes until it's smooth, elastic, and pulls away from the sides of the bowl.
  4. Lightly grease a clean bowl, place the dough in it, and turn it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 to 1 ½ hours, or until it has doubled in size.
  5. Once risen, gently punch down the dough and transfer it to a lightly floured surface.
  6. Roll out the dough into a 10-inch (25 cm) round. Carefully transfer it to a greased and floured 10-inch springform pan. Prick the surface evenly with a fork.
  7. Cover the pan loosely with plastic wrap and let the dough rise for another 20-30 minutes while you preheat your oven to 350°F (175°C).
  8. Bake the dough for 15-20 minutes, just until it's lightly golden around the edges and slightly set.
  9. While the cake base is partially baking, prepare the topping. In a small saucepan over medium heat, melt the unsalted butter with the honey and sugar. Bring the mixture to a gentle simmer, stirring until the sugar has dissolved.
  10. Remove from heat and stir in the sliced almonds.
  11. Carefully remove the partially baked cake from the oven. Evenly spread the hot honey almond mixture over the top of the cake base, right to the edges.
  12. Return the cake to the oven and bake for another 20-25 minutes, or until the topping is beautifully golden brown and caramelized.
  13. Once baked, remove the cake from the oven and let it cool in the springform pan on a wire rack for at least 30 minutes.
  14. While the cake cools, prepare the vanilla cream filling. In a medium saucepan, combine the whole milk, a pinch of sugar, and the seeds scraped from a vanilla bean. Bring to a gentle simmer over medium heat.
  15. In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth.
  16. Slowly pour about half of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Then, pour the tempered egg mixture back into the saucepan with the remaining hot milk.
  17. Cook over medium heat, whisking constantly, until the mixture thickens considerably and comes to a boil. Boil for 1 minute, continuing to whisk.
  18. Remove from heat, stir in a knob of butter, and pour the pastry cream into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until thoroughly chilled, at least 2-3 hours.
  19. Once the pastry cream is chilled, gently whip the heavy cream until stiff peaks form. Fold the whipped cream into the chilled pastry cream until smooth and fully combined.
  20. Once the cake is completely cool, carefully use a long serrated knife to slice the cake horizontally into two equal layers.
  21. Place the bottom cake layer on your serving plate. Evenly spread the chilled vanilla cream filling over this bottom layer, leaving a small border.
  22. Carefully place the top layer (with the honey-almond topping) on top of the cream filling. Gently press down.
  23. Refrigerate the cake for at least an hour before serving to allow the filling to set.

Nutrition

Keywords: Ensure your milk is lukewarm when activating yeast. Let your cake cool completely before slicing and filling. If your pastry cream has lumps, whisk it before folding in the whipped cream.

Find it online: https://softtasty.com/german-honey-almond-cream-cake-easy-delicious-recipe/