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To make the honey almond praline: Heat the butter, add in sugar and honey, cook till bubbly and ingredients marry.
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Remove from the heat and stir in the almonds.
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Let this mix cold.
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To make the custard filling: First, place the sugar and cornstarch in a small to medium pan.
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In a bowl, mix the egg yolks and lowfat milk together.
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Whisk them into the sugar and starch mix in the pan.
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Cook this over low heat and gradually increase to a medium heat bringing the mix to a boil.
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The mix will bubble slowly.
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Whisk this bubbling mix for 3 to 4 min and remove from heat.
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Soak the gelatin in a 1/4 c. of hot water for 5 min.
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Add in gelatin mix to warm custard and whisk.
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Set aside to cold in a clean bowl.
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Cover with plastic to keep mix from crusting and chill till cold.
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After mix has cooled, whip cream, sugar, and vanilla to medium peaks.
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Fold whipped cream into cooled custard.
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Make sure to whisk custard to creamy stage before gradually folding in whipping cream.
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Chill till ready to fill split cake layers.
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To make the cake: Sift flour and salt together into a large bowl.
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Make a well in the center of the flour.
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Add in yeast and sugar to the well.
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Add in lowfat milk, cooled melted butter, and egg, and let sit for 2 min to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast.
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Gradually whisk or possibly beat in flour till well is blended.
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Turn dough out onto lightly floured surface and knead in sufficient flour only till dough is no longer sticky.
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Continue kneading approximately 5 to 7 min till dough is smooth and elastic.
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Cover dough with a towel or possibly plastic wrap and let dough rest approximately 1/2 hour to 45 min.
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Punch dough down.
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Roll or possibly pat dough into 9 inch, greased pan.
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Prick dough all over with a fork.
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Spread cooled honey almond praline over dough.
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Let cake rest and double in height approximately, 45 to 60 min.
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Preheat oven to 350 F. Bake till golden brown approximately 20 to 25 min.
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To assemble the cake: Cut cooled cake in half to make 2 layers.
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Drizzle 1/3 jar caramel over bottom layer.
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Top with the custard mix.
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Place the top layer over the custard and chill or possibly freeze for several hrs to hard up custard before cutting.
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This recipe can be doubled and made into a half sheet cake the size of a jellyroll pan, this is wonderful to serve for breakfast gatherings, this cake won't be too sweet.
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If baking in half sheet, use a piece of cardboard to lift off top half of cake, you can use a flattened paper plate on round cake layers.
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Yield: 6 servings
