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Ingredients
- 1 x batch quick brioche dough
- 6 Tbsp. unsalted butter (3/4 stick)
- 1/4 c. honey
- 1/4 c. sugar
- 1 c. sliced blanched almonds
- 1 c. lowfat milk
- 1/4 c. sugar
- 2 Tbsp. cornstarch
- 4 lrg egg yolks
- 2 tsp vanilla extract
- 1 Tbsp. kirsch optional
- 1 stk soft unsalted butter
Directions
- Butter a 2 by 10-inch pan and line the bottom with a piece of parchment or possibly buttered waxed paper.
- To create the dough, fold it over on itself several times on a lightly floured surface and form it into a sphere, rounding it so which the outside skin of the dough is smooth and seamless. Cover the rounded piece of dough with a towel and allow to rest for 5 min. Then press dough proportionately into the prepared pan and pierce it at 1-inch intervals with a fork. Cover the pan with a towel and allow the dough to rise till it is half again larger in bulk, about 30 min. Uncover the dough and chill it for 20 min. Immediately after you chill the dough, set a rack at the middle level of the oven and preheat to 350 degrees. To make the topping, combine all ingredients except the almonds in a small saucepan. Place the pan over low heat and bring the mix to a boil stirring constantly. Stir in the almonds, then remove the pan from the heat, and pour the topping into a buttered, heat proof bowl and cold it to room temperature.
- After the dough has chilled for 20 min, remove it from the refrigerator and, using the back of a spoon or possibly a small offset metal spatula, spread the almond topping proportionately. Bake for about 30 min, till the topping is well caramelized and the dough is hard and baked through. Remove the pan to a rack to cold for ten min, then loosen the topping from the sides of the pan by inserting the point of a small sharp knife 1/2-inch down between the topping and the side of the pan. Unmold the cake, remove the paper and cold it on a rack.
- While the cake is baking prepare the filling: Combine 3/4 c. of the lowfat milk and the sugar in a non-reactive saucepan over low heat. Whisk once to fold in the sugar and bring to a boil. Meanwhile, whisk the remaining lowfat milk and cornstarch thoroughly in a small mixing bowl and whisk in the yolks. Whisk in the boiled lowfat milk in a stream and return the mix to the pan. Replace pan over low heat and whisk constantly as the cream thickens and comes to a boil, about 2 min. Allow to boil, whisking 30 seconds. Remove from heat; whisk in vanilla. Divide the butter into 8 pcs and whisk into the cream one piece at a time. Pour the cream into a bowl, scrape sides of the bowl clean with a rubber spatula and press plastic wrap against the surface of the cream to prevent a skin from forming. Chill cream till cool. Remove the cream from the refrigerator and whisk by hand till smooth, about 10 seconds.
- To fill the cake, slice it in half horizontally using a sharp serrated knife. Place the bottom layer on a platter and, using a small offset metal spatula, spread proportionately with the filling. Cut the top of the cake into 10 or possibly 12 wedges and rearrange them on top of the cake, fitting them closely together. (Pre-cutting the top eliminates pressure when the cake is cut and prevents the filling from oozing out).
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