Ingredients
- 1/2 cup whole milk
- 2 1/4 tsp active dry yeast
- 2 tbsp granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 large egg
- 3 tbsp unsalted butter
- 1/4 cup unsalted butter
- 2 tbsp honey
- 1/4 cup brown sugar
- 2 tbsp heavy cream
- 1/2 cup sliced toasted almonds
- 1 cup heavy cream
- 1 box (3 2/5 oz) instant vanilla pudding mix
- 1/2 cup whole milk
- 1 tsp vanilla extract
Steps
- Warm the whole milk until lukewarm, stir in the yeast and granulated sugar, and rest for 5 minutes.
- Mix in the flour, salt, egg, and 3 tablespoons butter, knead until smooth, cover, and let rise for 60 minutes.
- Press the dough into a greased 9-inch round cake pan, cover, and let rise for 30 minutes.
- Heat the oven to 350 F, melt the remaining butter with honey, brown sugar, and heavy cream, then spread it over the dough and sprinkle with almonds.
- Bake the cake for 25 minutes, then cool it completely in the pan.
- Whisk the heavy cream, pudding mix, whole milk, and vanilla until thick, slice the cake across the middle, and spread the filling inside.
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