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1
Combine 1 1/2 cups milk and 1/2 cup sugar in 3-quart saucepan.
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2
Cook over medium heat, stirring occasionally, 10-12 minutes or until mixture just bubbles around edges.
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3
Place 1 egg, 2 egg yolks and remaining 1/2 cup milk in bowl; beat with whisk until combined.
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4
Stir in 1/2 cup flour until smooth.
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5
Slowly add 3/4 cup hot milk mixture into egg mixture, whisking continuously.
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6
Return egg mixture to saucepan; cook over medium-low heat, stirring constantly, 4-6 minutes or until mixture thickens and bubbles just begin to form.
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7
Do not boil.
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8
Remove from heat; stir in amaretto.
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9
Pour into bowl; press plastic food wrap onto surface of filling.
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10
Refrigerate at least 1 hour.
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11
Combine 3 cups flour, almond flour, baking powder and 1/2 teaspoon salt in bowl; mix well.
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12
Set aside.
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13
Combine butter and 1 cup sugar in another bowl; beat at medium speed until creamy.
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14
Add 2 eggs and 3 egg yolks, 1 at a time, mixing well after each addition.
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15
Add flour mixture gradually, beating at low speed until well mixed.
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16
Wrap 1/3 dough in plastic food wrap; flatten slightly.
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17
Wrap remaining dough in plastic food wrap; flatten slightly.
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18
Refrigerate at least 2 hours or until firm.
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19
Heat oven to 375F.
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20
Place oven rack in lowest position.
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21
Spray 9-inch round springform pan with no-stick cooking spray; set aside.
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22
Roll out larger portion of dough on well-floured surface to 13-inch circle.
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23
Carefully fold in half; place dough into prepared pan.
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24
Unfold; press into bottom of pan and up sides.
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25
Let excess drape over edge of pan.
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26
(Press pieces back together if dough cracks.)
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27
Spread cooled filling into dough.
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28
Roll smaller portion of dough into 8-inch circle.
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29
Place over filling.
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30
Beat 1 egg yolk and 1/8 teaspoon salt in bowl; brush smaller dough piece with egg wash.
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31
Carefully fold excess dough over top; brush with egg wash.
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32
Score dough with fork, making crisscross design over top of cake.
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33
Bake 45 minutes.
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34
Loosely cover with aluminum foil.
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35
Continue baking 15-17 minutes or until cake is deep golden brown.
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36
Cool 10 minutes in pan; carefully remove side of pan.
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37
Refrigerate at least 5 hours or overnight.
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38
Serve at room temperature.
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39
Cover; store refrigerated.
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40
*Substitute 1/2 teaspoon almond extract.
