“Recipe courtesy of Basque Boulangerie Cafe posted in response to a request. This cake is wonderful to serve for breakfast, brunch or tea. Freezing time not included in the preparation time.”
3hrs 25mins

Ingredients Nutrition


  1. To make the cake: Sift flour and salt together into a large bowl.
  2. Make a well in the center of the flour.
  3. Add yeast and sugar to the well.
  4. 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.
  5. Gradually whisk or beat in flour until well is blended.
  6. Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky.
  7. Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic.
  8. Cover dough with a towel or plastic wrap and let dough rise until doubled.
  9. Punch dough down.
  10. Roll or pat dough into 9 inch, greased pan.
  11. Prick dough all over with a fork.
  12. Spread cooled honey almond praline over dough.
  13. Let cake rest and double in height approximately, 45 to 60 minutes.
  14. While cake is rising, preheat oven to 350°F.
  15. Bake until golden approximately 20 to 25 minutes.
  16. While the cake is rising, make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients are well blended.
  17. Remove from the heat and stir in the almonds.
  18. Let this mixture cool.
  19. To make the custard filling: First, place the sugar and cornstarch in a small to medium pan.
  20. In a bowl, mix the egg yolks and milk together.
  21. Whisk them into the sugar and starch mixture in the pan.
  22. Cook this over low heat and gradually increase to a medium heat bringing the mixture to a slow boil.
  23. Whisk this bubbling mixture for 3 to 4 minutes and remove from heat.
  24. Soak the gelatin in a 1/4 cup of warm water for 5 minutes.
  25. Add gelatin mixture to hot custard and whisk.
  26. Set aside to cool in a clean bowl.
  27. Cover with plastic to prevent mixture from forming skin and refrigerate until cool.
  28. Whisk cooled custard until creamy.
  29. Whip cream, sugar, and vanilla to medium peaks.
  30. Fold whipped cream gradually into cooled, whipped custard.
  31. Refrigerate until ready to fill split cake layers.
  32. To assemble the cake: Cut cooled cake in half to make 2 layers.
  33. Drizzle 1/3 jar caramel over bottom layer.
  34. Top with the custard mixture.
  35. Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.

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