12 Serves
81 Mins
Prepare the yeast dough by combining flour, sugar, yeast, milk, and eggs in a stand mixer, kneading until smooth, then let it proof until doubled in size.
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KenyanVitamin E
5 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
85 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
101 mg / 1,250 mgPotassium
287 mg / 4,700 mgSodium
163 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
24 g / 50 gSaturated Fat
15 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Prepare the honey-almond topping by heating honey, sugar, and butter in a saucepan, then stirring in the sliced almonds.
Spread the dough into a springform pan, top with the almond mixture, and bake in the oven until golden brown.
Whisk together the pastry cream ingredients in a saucepan over medium heat until thickened, then cool completely.
Slice the cooled cake horizontally, spread the pastry cream filling evenly, and reassemble the layers before serving.
7
g66
g10
g
