-
1
DOUGH: Combine butter, sugar and salt in a bowl.
-
2
Scald milk (heat until right before it boils) and pour into bowl.
-
3
Stir until butter has melts and every is mixed.
-
4
Let cool to lukewarm temperature.
-
5
Meanwhile, dissolve 2 tsp yeast in 60 ml (1/4 cup) warm water).
-
6
Add 120 g (1 cup) flour and the yeast mixture to the bowl.
-
7
Mix well and let sit in a warm place until it becomes bubbly.
-
8
Whisk in 1 egg and 2 yolks.
-
9
Gradually beat in 120-180 g (1/2 to 3/4 cup) flour until it's soft, light and smooth.
-
10
You may need more or less flour depending on how wet the dough is.
-
11
Knead the dough on floured surface until smooth and elastic.
-
12
Shape into a ball and put back into bowl.
-
13
Cover and let rise until doubled, about 1-2 hours.
-
14
After the dough has risen, lightly knead to push out the air.
-
15
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.
-
16
Cover and let rise again until doubled, about 30 min.
-
17
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.
-
18
Simmer on low heat until mixture is smooth and milk has soaked in.
-
19
Let it cool a bit and spread on dough once it has finished rising.
-
20
BAKE: Preheat oven to 350F/180C for 25-30 min or until golden brown and glossy.
-
21
Let cool on a rack.
-
22
My dough got a little to big so I sliced off the extra edges... :/
-
23
FILLING: While the cake is baking, make the filling.
-
24
Beat 3 egg yolks with 45 g (4 Tbsp) sugar until thick and pale yellow.
-
25
Lightly mix in about 1 1/2 Tbsp flour.
-
26
Scald 150 ml (2/3 cup) milk.
-
27
If using the vanilla bean, add it to the milk while scalding.
-
28
(If using extract, you'll add later.)
-
29
Very slowly pour the scalded milk into egg yolk mixture, stirring as you do.
-
30
Pour the mixture into a saucepan and cook over low heat, stirring constantly.
-
31
Remove from heat as soon as it reaches boiling point (but don't boil!!
-
32
).
-
33
If using the vanilla extract, add it now, or remove the bean.
-
34
Let cool completely (you can brush w/ a little melted butter to help prevent skin from forming).
-
35
Stir the custard before spreading on cake.
-
36
When cake has cooled, cut in half to form two layers.
-
37
Spread the bottom half with the vanilla custard filling and sandwich with the almond-y top half.
