Make the custard. Refridgerate at least 4 hours.
Whisk the warm milk, sugar & yeast together. Allow to sit 10 min.
Whisk in the eggs, vanilla & salt until fully combined.
Knead in the flour and butter. Allow batter to rise.
Roll the dough into an 8-inch circle. Set aside & make the almond glaze.
Add the almond mix on top of the dough. Bake until light golden brown.
Assemble the cake, adding custard in the middle.
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