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–+ servings
Total Time :15 hours
Servings: 12

INGREDIENTS
 

Dough:

  • 3 1/3 cups/400 grams all-purpose flour
  • 3/4 ounce/20 grams fresh yeast
  • 1/4 cup/50 grams granulated sugar
  • 1 large egg/50 grams
  • 1 3/4 ounces/50 grams unsalted butter, softened
  • 5/6 cup/200 milliliters whole milk
  • Pinch of salt
  • 1 teaspoon vanilla extract

Topping:

  • 3 1/2 ounces/100 grams unsalted butter
  • 1/4 cup + 1 tablespoon granulated sugar
  • 3 tablespoons honey
  • 1 cup sliced almonds

Syrup:

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 teaspoon almond extract

Filling:

  • 2 cups/500 milliliters heavy cream
  • 5/6 cup/200 milliliters whole milk
  • 6 tablespoons/80 grams instant vanilla pudding mix
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla paste

INSTRUCTIONS

  • In a stand mixer with a dough hook, combine flour, yeast, and sugar. Add egg, milk, butter, vanilla, and salt; knead until smooth and slightly sticky, 6–8 minutes. Transfer to a greased bowl, cover, and let rise overnight in the refrigerator or at room temperature until doubled.
  • Line a 9-by-13-inch/20-by-30-centimeter pan with parchment.
  • Roll or press the dough to fit. Cover and let rise for 30 minutes.
  • In a small saucepan, melt butter with sugar and honey until dissolved. Stir in almonds, cool briefly, and spread over dough.
  • Bake at 340°F/170°C until golden, about 30 minutes. Cool completely.
  • Split the cake horizontally. Boil sugar and water until dissolved, then stir in almond extract. Brush syrup on cut sides.
  • Whip cream, milk, pudding mix, sugar, and vanilla paste until stiff. Spread over the bottom layer, then top with the almond-crusted half. Chill at least 1 hour before serving.