A German yeasted cake with a caramelized honey and almond topping and a custardy filling.

Grease a 9-inch springform pan. Using 2 tablespoons (25g) sugar, 1 large egg, and 1 ½ cups (190g) flour, prepare the dough for:

Place the dough in the prepared pan, pressing it gently but evenly into the pan. Cover and let rise until almost doubled, about 45 minutes. Preheat the oven to 350°F.

While the dough rises, combine in a medium saucepan:

Bring to a boil over medium-high heat, stirring constantly until the sugar dissolves. Stir in:

Let the mixture boil until the sugar turns amber, 2 to 4 minutes. Remove from the heat and stir in:

Allow the almond mixture to cool slightly—it should be spreadable but not piping hot. Spread the mixture evenly over the top of the dough to the edge. Bake until well browned and a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes.

Let cool in the pan for 15 minutes, then remove the pan ring. Prepare:

Let cool completely, then cover and refrigerate until chilled, at least 2 hours.

When the cake is completely cooled, use a serrated knife to cut it in half horizontally. Fill the cake with the chilled pastry cream and place the almond-topped layer back on top. Serve immediately or cover and refrigerate up to 1 day before serving. Store any leftovers refrigerated for up to 4 days.