Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour 2 2/3 cups (320 g), sugar 1/4 cup (50 g), fine salt 1/2 tsp
- Instant or active dry yeast 2 1/4 tsp (7 g)
- Whole milk 2/3 cup (160 ml), warmed to 110°F/43°C
- Unsalted butter 5 tbsp (70 g) for dough + 6 tbsp (85 g) for topping + 3 tbsp (42 g) for cream
- Eggs 2 large (dough) + 4 large yolks (cream)
- Vanilla extract or paste 2 tsp (plus 1 tsp for dough)
- Sliced almonds 1 1/2 cups (135 g)
- Honey 1/3 cup (110 g), granulated sugar 1/2 cup (100 g) for topping
- Heavy cream 2 tbsp (30 ml) for topping + 1 cup (240 ml) for filling
- Milk 2 cups (480 ml) for custard, cornstarch 1/4 cup (30 g), powdered sugar 2 tbsp (15 g)
- Optional: lemon zest 1 tsp; powdered gelatin 1 1/4 tsp (4 g) + 1 tbsp water
Do This
- 1. Make dough: Mix flour, sugar, salt, yeast; add warm milk, eggs, butter, vanilla. Knead 8–10 minutes until smooth. Rise 60–75 minutes.
- 2. Pan and proof: Press dough into parchment-lined 9×13 in (23×33 cm) pan. Proof 30–45 minutes.
- 3. Cook topping: Simmer butter, honey, sugar, cream, salt 3–4 minutes (230–235°F/110–113°C). Stir in almonds; cool until thick but spreadable.
- 4. Top and bake: Gently spread almond mix over puffy dough. Bake at 350°F/175°C for 22–28 minutes until deep golden. Cool completely.
- 5. Make custard: Cook milk, sugar, yolks, cornstarch, vanilla to a thick boil; 1 minute. Off heat, whisk in butter (and gelatin if using). Chill 2 hours.
- 6. Finish: Whip cream with powdered sugar; fold into custard. Split cake horizontally, fill, chill 30–60 minutes, cut into squares.
Why You’ll Love This Recipe
- Classic German bakery flavor: tender yeasted cake, glossy almond-honey crust, and silky vanilla cream.
- Light yet indulgent: custard cream folded with whipped cream for cloud-like texture.
- Great make-ahead: bake the cake and cook the custard in advance, assemble before serving.
- Impressively sliceable squares that hold their shape, perfect for coffee time or brunch.
Grocery List
- Produce: 1 lemon (optional, for zest)
- Dairy: Whole milk, heavy cream, unsalted butter, eggs
- Pantry: All-purpose flour, sliced almonds, honey, granulated sugar, powdered sugar, cornstarch, vanilla extract or paste, instant or active dry yeast, fine sea salt, powdered gelatin (optional)
Full Ingredients
Yeasted Cake
- All-purpose flour: 2 2/3 cups (320 g)
- Granulated sugar: 1/4 cup (50 g)
- Instant or active dry yeast: 2 1/4 tsp (7 g)
- Whole milk, warmed to 110°F/43°C: 2/3 cup (160 ml)
- Large eggs, room temperature: 2
- Unsalted butter, softened: 5 tbsp (70 g)
- Vanilla extract: 1 tsp
- Fine sea salt: 1/2 tsp
- Optional: finely grated lemon zest: 1 tsp
Almond-Honey Topping
- Unsalted butter: 6 tbsp (85 g)
- Honey: 1/3 cup (110 g)
- Granulated sugar: 1/2 cup (100 g)
- Heavy cream: 2 tbsp (30 ml)
- Fine sea salt: 1/8 tsp
- Sliced almonds: 1 1/2 cups (135 g)
Vanilla Custard Cream (Crème Diplomate)
- Whole milk: 2 cups (480 ml)
- Granulated sugar: 1/2 cup (100 g), divided
- Large egg yolks: 4
- Cornstarch: 1/4 cup (30 g)
- Fine sea salt: pinch
- Vanilla bean (split and scraped) or vanilla paste/extract: 2 tsp (or 1 bean)
- Unsalted butter: 3 tbsp (42 g), cut into cubes
- Cold heavy cream: 1 cup (240 ml)
- Powdered sugar: 2 tbsp (15 g)
- Optional stabilization: powdered gelatin 1 1/4 tsp (4 g) bloomed in 1 tbsp (15 ml) cold water
Step-by-Step Instructions
Step 1: Make and proof the yeasted dough
In the bowl of a stand mixer, whisk flour, sugar, salt, and instant yeast. If using active dry yeast, dissolve it in the warm milk with a pinch of sugar and let stand until foamy, 5–10 minutes, then add to the bowl. Add warm milk, eggs, softened butter, and vanilla (plus lemon zest if using). Mix on low until shaggy, then knead on medium speed 8–10 minutes until smooth, elastic, and slightly tacky. Shape into a ball, place in a lightly oiled bowl, cover, and let rise until doubled, 60–75 minutes at room temperature (around 75°F/24°C).
Step 2: Pan the dough and second rise
Line a 9×13 inch (23×33 cm) metal baking pan with parchment, leaving overhang for lifting. Lightly grease the parchment. Gently deflate the dough and press it into an even layer in the pan, reaching all corners. Cover and proof until puffy and risen by about 50 percent, 30–45 minutes. Meanwhile, heat the oven to 350°F (175°C).
Step 3: Cook the almond-honey topping
In a medium saucepan over medium heat, combine butter, honey, sugar, cream, and salt. Stir until the butter melts, then bring to a gentle boil. Cook, stirring frequently, 3–4 minutes until syrupy and slightly thickened (230–235°F/110–113°C if using a thermometer). Remove from heat, stir in sliced almonds, and let cool until thick but still spreadable, 10–15 minutes. It should be warm (about 95–110°F/35–43°C), not hot, so it won’t sink into the dough.
Step 4: Top and bake
Dollop the almond mixture evenly over the proofed dough, then gently spread to the edges with an offset spatula without deflating the dough. Bake on the center rack until the topping is deep golden and bubbling and the cake springs back, 22–28 minutes (internal temp around 200°F/93°C). Cool in the pan 10 minutes, then lift to a rack to cool completely, about 1 hour.
Step 5: Cook the vanilla pastry cream
In a saucepan, heat milk with half the sugar and the vanilla over medium heat until steaming. In a bowl, whisk yolks, remaining sugar, cornstarch, and a pinch of salt until smooth. While whisking, slowly pour in hot milk to temper. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until bubbling and thick; continue 1 minute. Off heat, whisk in butter until glossy. If using gelatin, melt the bloomed gelatin briefly (a few seconds) in the microwave until liquefied and whisk it into the hot custard. Spread custard in a shallow dish, press plastic wrap directly on the surface, and chill until cold, at least 2 hours.
Step 6: Whip and fold to make light cream
Whip cold heavy cream with powdered sugar to soft peaks. Whisk the chilled pastry cream briefly to loosen, then gently fold in the whipped cream in two additions until smooth and airy. Keep refrigerated until needed.
Step 7: Split the cake
For the cleanest cut, chill the cooled cake in the fridge or freezer for 15–20 minutes. Using a long serrated knife, carefully slice the cake horizontally to create a top and bottom layer. Lift off the almond-topped layer and set aside. If the topping is very crisp, invert the top onto a cutting board and cut it into 12 squares now; this makes final slicing easier.
Step 8: Fill, set, and serve
Spread the cream evenly over the bottom layer (about 3/4 inch thick). Replace the almond-topped layer (or nest cut squares into place). Refrigerate 30–60 minutes to set. Slice into 12 squares with a hot, dry knife. Serve chilled or at cool room temperature for an old-school coffee-time treat.
Pro Tips
- Weigh your flour for accuracy. If measuring by cups, fluff, spoon, and level to avoid a dense crumb.
- Let the almond topping cool to a thick, spreadable consistency; too hot and it will sink into the dough.
- Use instant yeast for simplicity; with active dry yeast, bloom it in warm milk until foamy before mixing.
- For picture-perfect slices, pre-cut the almond top into squares before placing it back on the filled cake.
- Stabilize the cream with gelatin if transporting or serving outdoors in warm conditions.
Variations
- Classic custard only: Skip the whipped cream and use the pastry cream as-is for a firmer, bakery-style filling.
- Nut swap: Try 1 1/2 cups chopped hazelnuts or a pistachio-saffron twist (add a pinch of saffron to the topping and use chopped pistachios).
- Round cake: Bake in a 10-inch (26 cm) springform; adjust bake time to about 25–30 minutes.
Storage & Make-Ahead
The assembled cake keeps refrigerated for up to 2 days; the topping stays pleasantly crisp on day one and softens slightly by day two. Bake the cake base and cook the custard up to 2 days in advance; store the cake wrapped at room temperature (unfilled) and the custard chilled. Whip and fold the cream, fill, and assemble the day of serving. Leftovers should be refrigerated; freeze unfilled cake layers up to 2 months, well wrapped.
Nutrition (per serving)
Approximate per square (1/12): 470 calories; 28 g fat; 48 g carbohydrates; 7 g protein; 2 g fiber; 29 g sugars; 200 mg sodium.
