Ingredients

• 2 Eggs
• 120g Unsalted Butter
• ½ Vanilla Bean Pod
• 120g Bread Flour
• 2 tablespoons Caster Sugar
• 1 ½ tablespoons Active Dried Yeast
• 1 tablespoon Honey
• 95g All Purpose Flour
• ¾ teaspoon Salt
• 405g Whole Milk
• 120g Caster Sugar
• 60g Honey
• 65g Flaked Almonds
• 3 Egg Yolks
• 2 tablespoons Cake Flour
• 2 tablespoons Cornstarch
• ½ tablespoon Grand Marnier

Tools

• Oven
• Cooking Chef XL
• Springform pan - 9 x 3"
• Cooking chef xl bowl
• Medium bowl
• Lightly floured surface
• Piping bag
• Baking sheet - 18 x 13"
• Serving plate

Method

1. Grease a clean springform pan then set aside
2. Attach the Dough Tool
3. Add bread flour, egg, caster sugar, active dried yeast, honey, all purpose flour, salt and whole milk to the Cooking Chef XL Bowl
4. Lift the Cooking Chef head and fit the heat shield
5. Knead with splashguard fitted - 5 min, Speed 1
6. Add unsalted butter to the Cooking Chef XL Bowl gradually while machine is running
7. Knead with splashguard fitted - 10 min, Speed 1
8. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
9. Knead with splashguard fitted - 1 min, Stir 1
10. Transfer content of Cooking Chef XL Bowl to medium bowl
11. Cover with kitchen towel
12. Chill overnight in fridge until doubled
13. Remove the dough from the fridge
14. Transfer dough to lightly floured surface
15. Shape into a ball until smooth
16. Transfer shaped dough to springform pan
17. Flatten the dough gently until it covers the base of the tin completely
18. Cover with a damp tea towel, and place in a warm draught free place
19. Prove until doubled - 1 hr
20. Pre-heat oven - 170°C
21. Clean Cooking Chef bowl
22. Attach the Stir Tool
23. Add unsalted butter, caster sugar, honey, salt and flaked almonds to the Cooking Chef XL Bowl
24. Mix with splashguard fitted until just boiling - 1 min, 120°C, Stir 1
25. Transfer content of Cooking Chef XL Bowl to dough carefully
26. Pour the syrup evenly over the top of the dough
27. Place the baking tin onto the baking sheet
28. Bake until golden brown - 25 min
29. Allow the cake to cool in the tin for 10 minutes
30. After 10 minutes remove carefully from the tin and allow to cool completely on a cooling rack
31. Clean Cooking Chef bowl
32. Attach the Whisk
33. Add egg yolk, caster sugar, cake flour, cornstarch, vanilla bean pod, grand marnier and whole milk to the Cooking Chef XL Bowl
34. Whisk with splashguard fitted until thick - 10 min, 104°C, Speed 3
35. Whisk with splashguard fitted - 10 min, Speed 3
36. Transfer content of Cooking Chef XL Bowl to piping bag
37. Chill in fridge until cold
38. Using a serrated knife cut the cake in half
39. Place the base of the cake onto a serving plate
40. Remove the piping bag from the fridge, cut the tip open approximately 2cm (¾ inch) from the tip
41. Leaving a 0.5cm (¼ inch) gap around the edge of the cake, pipe the pastry cream onto the base of the cake
42. Replace the top layer of the cake, forming a sandwich, press down gently
43. Serve

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