Drizzle 1/3 jar caramel over bottom layer. To assemble the cake: Cut cooled cake in half to make 2 layers. Preheat oven to 350 degrees F.īake until golden approximately 20 to 25 minutes. Let cake rest and double in height approximately, 45 to 60 minutes. Spread cooled honey almond praline over dough. Roll or pat dough into 9 inch, greased pan. Cover dough with a towel or plastic wrap and let dough rest approximately 1/2 hour to 45 minutes. Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic. Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky. Gradually whisk or beat in flour until well is blended. 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. To make the cake: Sift flour and salt together into a large bowl. Refrigerate until ready to fill split cake layers. Make sure to whisk custard to creamy stage before gradually folding in whipping cream. Cover with plastic to keep mixture from crusting and refrigerate until cool.Īfter mixture has cooled, whip cream, sugar, and vanilla to medium peaks. Add gelatin mixture to hot custard and whisk. Soak the gelatin in a 1/4 cup of warm water for 5 minutes. Whisk this bubbling mixture for 3 to 4 minutes and remove from heat. Cook this over low heat and gradually increase to a medium heat bringing the mixture to a boil. Whisk them into the sugar and starch mixture in the pan. In a bowl, mix the egg yolks and milk together. ![]() To make the custard filling: First place the sugar and cornstarch in a small to medium pan. Remove from the heat and stir in the almonds. To make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients marry.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |