Cut the butter into cubes and leave at room temperature to soften.

Lightly beat the eggs.

Cut the vanilla pod in half, scrap the seed and reserve.

Grease the springform tin.

Line the baking tray with parchment paper.

Lift the Cooking Chef head and fit the heat shield.

Fit the Spiral dough tool to the machine.

Attach the Cooking Chef bowl to the machine.

Add the first 8 items of Ingredients 1 (flour, eggs, milk, sugar, yeast, honey, salt) into the Cooking Chef bowl, fit the splash guard.

Knead on Speed 1 for 5 minutes.

While the machine is running, gradually add the remaining item of Ingredients 1 (butter).

Knead on Speed 1 for 10 minutes until the dough has formed.

Or use the ‘Dough Kneading’ preset if applicable.

Remove the Dough Tool.

Prove at 30°C, on speed off for 1 hour

Or use the ‘Dough Proving’ preset if applicable.

Knead on speed Stir 1 for 1 minute.

Transfer the dough to a medium mixing bowl.

Cover with kitchen towel.

Transfer to the fridge and prove overnight, or until it has doubled in size.

Remove the dough from the fridge.

Transfer to a lightly floured worksurface

Shape the dough into a ball.

Transfer to the prepared tin, smooth side up.

Flatten the dough gently until it covers the base of the tin completely.

Cover with a damp tea towel.

Place in a warm place for about 1 hour, or until doubled in volume.

Preheat the oven to 170°C.

Retrieve, clean the Cooking Chef bowl and fit the Stir tool.

Attach the Cooking Chef bowl to the machine.

Add Ingredients 2 (butter, sugar, honey, salt, flaked almonds) into the Cooking Chef bowl, fit the splash guard.

Cook at 120°C on speed 1 until gently boiling.

Pour the mixture evenly over the top of the dough.

Place the springform tin onto the baking tray.

Bake at 170°C for 25 minutes or until golden brown

Allow the cake to cool in the tin for 10 minutes.

After 10 minutes remove carefully from the tin.

Transfer to a cooling rack and let cool completely.

Retrieve, clean the Cooking Chef bowl and fit the Whisk.

Attach the Cooking Chef bowl to the machine.

Add Ingredients 3 (yolks, sugar, flour, milk, vanilla seeds, liqueur) into the Cooking Chef bowl, fit the splash guard.

Cook at 105°C on speed 3 for 10 minutes until gently boiling.

Mix on speed 3 for 10 minutes.

Transfer the mixture to a piping bag.

Chill in the fridge until completely cold.

Using a serrated knife cut the cake in half.

Place the base of the cake onto a serving plate.

Remove the piping bag from the fridge, cut the tip open approximately ¾ inch from the tip.

Leaving a ¼ inch gap around the edge of the cake, pipe the pastry cream onto the base of the cake.

Replace the top layer of the cake, forming a sandwich, press down gently.