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1
To make the cake: Sift flour and salt together into a large bowl.
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2
Make a well in the center of the flour.
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3
Add yeast and sugar to the well.
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4
Add milk, cooled melted butter, and egg, and let sit for 2 minutes to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast.
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5
Gradually whisk or beat in flour until well is blended.
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6
Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky.
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7
Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic.
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8
Cover dough with a towel or plastic wrap and let dough rise until doubled.
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9
Punch dough down.
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10
Roll or pat dough into 9 inch, greased pan.
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11
Prick dough all over with a fork.
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12
Spread cooled honey almond praline over dough.
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13
Let cake rest and double in height approximately, 45 to 60 minutes.
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14
While cake is rising, preheat oven to 350u00b0F.
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15
Bake until golden approximately 20 to 25 minutes.
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16
While the cake is rising, make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients are well blended.
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17
Remove from the heat and stir in the almonds.
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18
Let this mixture cool.
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19
To make the custard filling: First, place the sugar and cornstarch in a small to medium pan.
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20
In a bowl, mix the egg yolks and milk together.
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21
Whisk them into the sugar and starch mixture in the pan.
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22
Cook this over low heat and gradually increase to a medium heat bringing the mixture to a slow boil.
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23
Whisk this bubbling mixture for 3 to 4 minutes and remove from heat.
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24
Soak the gelatin in a 1/4 cup of warm water for 5 minutes.
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25
Add gelatin mixture to hot custard and whisk.
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26
Set aside to cool in a clean bowl.
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27
Cover with plastic to prevent mixture from forming skin and refrigerate until cool.
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28
Whisk cooled custard until creamy.
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29
Whip cream, sugar, and vanilla to medium peaks.
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30
Fold whipped cream gradually into cooled, whipped custard.
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31
Refrigerate until ready to fill split cake layers.
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32
To assemble the cake: Cut cooled cake in half to make 2 layers.
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33
Drizzle 1/3 jar caramel over bottom layer.
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34
Top with the custard mixture.
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35
Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.
