Ingredients :
- -- YEAST DOUGH --
- 1 tsp active dry yeast
- 60 ml warm water (1/4 cup)
- 60 grams butter, softened (4 Tbsp)
- 45 grams sugar (4 Tbsp)
- 1/2 tsp salt
- 120 ml milk, scalded (1/2 cup)
- 120 grams flour, first mix-in (1 cup)
- 1 egg
- 2 egg yolks
- 120-180 grams flour or more if needed, for second mix-in (1/2 to 3/4 cup)
- -- CUSTARD FILLING --
- 3 egg yolks
- 45 grams sugar (4 Tbsp)
- 1 1/2 tbsp flour
- 150 ml milk -or- half heavy cream/half milk (2/3 cup)
- 1/2 tsp vanilla -or- small piece of vanilla bean
- -- ALMOND TOPPING --
- 60 ml milk (1/4 cup)
- 40 grams butter (2 1/2 Tbsp)
- 60 grams sugar (5 Tbsp)
- 4 tbsp sliced blanched almonds (35 g)
Method :
- DOUGH: Combine butter, sugar and salt in a bowl. Scald milk (heat until right before it boils) and pour into bowl. Stir until butter has melts and every is mixed. Let cool to lukewarm temperature. Meanwhile, dissolve 2 tsp yeast in 60 ml (1/4 cup) warm water).
- Add 120 g (1 cup) flour and the yeast mixture to the bowl. Mix well and let sit in a warm place until it becomes bubbly.
- Whisk in 1 egg and 2 yolks. Gradually beat in 120-180 g (1/2 to 3/4 cup) flour until it"s soft, light and smooth. You may need more or less flour depending on how wet the dough is.
- Knead the dough on floured surface until smooth and elastic. Shape into a ball and put back into bowl. Cover and let rise until doubled, about 1-2 hours.
- After the dough has risen, lightly knead to push out the air. Place it on a baking sheet (greased or w/ parchment paper), and roll out into a circle or square about 4 cm (3/4 inch) thick. Cover and let rise again until doubled, about 30 min.
- TOPPING: Meanwhile, heat the 60 ml (1/4 cup) milk 40 g (2 1/2 Tbsp) butter and stir in 60 g (5 Tbsp) sugar and the slivered almonds. Simmer on low heat until mixture is smooth and milk has soaked in.
- Let it cool a bit and spread on dough once it has finished rising.
- BAKE: Preheat oven to 350°F/180°C for 25-30 min or until golden brown and glossy. Let cool on a rack. My dough got a little to big so I sliced off the extra edges... :/
- FILLING: While the cake is baking, make the filling. Beat 3 egg yolks with 45 g (4 Tbsp) sugar until thick and pale yellow. Lightly mix in about 1 1/2 Tbsp flour. Scald 150 ml (2/3 cup) milk. If using the vanilla bean, add it to the milk while scalding. (If using extract, you"ll add later.)
- Very slowly pour the scalded milk into egg yolk mixture, stirring as you do.
- Pour the mixture into a saucepan and cook over low heat, stirring constantly. Remove from heat as soon as it reaches boiling point (but don"t boil!!).
- If using the vanilla extract, add it now, or remove the bean. Let cool completely (you can brush w/ a little melted butter to help prevent skin from forming). Stir the custard before spreading on cake.
- When cake has cooled, cut in half to form two layers. Spread the bottom half with the vanilla custard filling and sandwich with the almond-y top half.
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