German Honey Almond Cake with Creamy Filling
This German Honey Almond Cake with Creamy Filling features a tender yeast dough base topped with a caramelized honey-almond crunch and a rich, smooth vanilla custard filling. Combining traditional German baking with accessible techniques, this dessert offers a perfect balance of sweetness, texture, and flavor, ideal for special occasions or a refined everyday treat.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
Scale
For the Dough:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm milk (110°F/45°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1 3/4 cups all-purpose flour, sifted
For the Topping:
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons pure honey
- 1 tablespoon heavy cream
- 1/2 cup sliced almonds
For the Filling:
- 1 1/2 cups whole milk
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter, softened
Instructions
- Prepare the yeast dough: Dissolve the active dry yeast in warm milk at 110°F (45°C) and let it sit for 5–10 minutes until frothy and activated. In a mixing bowl, combine the granulated sugar, softened butter, salt, and the room-temperature egg. Add the yeast mixture, then gradually incorporate the sifted all-purpose flour. Knead the dough thoroughly for 5–7 minutes until it becomes smooth and elastic. Cover the bowl and allow the dough to rise for about 1 hour until it doubles in size.
- Make the honey-almond topping: In a saucepan over medium heat, melt the unsalted butter. Stir in the granulated sugar, pure honey, and heavy cream. Cook the mixture while stirring constantly for 3–4 minutes until it bubbles and turns a golden caramel color. Remove from heat, then quickly stir in the sliced almonds. Set aside to cool completely.
- Assemble and bake: Punch down the risen dough and press it evenly into a greased 9-inch round baking pan. Spread the cooled honey-almond topping evenly over the dough. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes until the cake is golden brown and sounds hollow when tapped. Remove from oven and allow to cool completely.
- Prepare custard filling: Warm the whole milk in a saucepan without bringing it to a boil. In a separate bowl, whisk together the granulated sugar, all-purpose flour, and egg yolks until smooth. Gradually whisk the warm milk into this mixture to temper the eggs. Return everything to the saucepan and cook over medium heat, stirring constantly for 5–7 minutes until the custard thickens. Remove from heat and stir in the pure vanilla extract. Cover the custard surface with plastic wrap to prevent a skin from forming and chill until fully cooled. Once cooled, beat in the softened unsalted butter until the filling is light and spreadable.
- Final assembly: Carefully slice the cooled cake horizontally in half using a serrated knife. Spread the prepared custard filling evenly on the bottom cake layer, leaving a 1/2-inch border around the edges. Place the top layer, honey-almond side up, gently on the custard. Press lightly to secure. Refrigerate the assembled cake for at least 2 hours to set before serving.
Notes
- Use fresh, active yeast and ensure milk is at the correct temperature (110°F/45°C) to guarantee good dough rise.
- Avoid overheating the honey-almond topping to prevent it from burning or becoming too hard to spread.
- The cake’s flavor and texture improve after resting overnight in the refrigerator.
- For clean cake slices, use a sharp serrated knife dipped in warm water and wiped dry between cuts.
- Unfilled cake layers can be frozen for up to 2 months; however, the fully assembled cake with custard filling does not freeze well because of texture changes.