Butter (for greasing)
For the dough
2 cups all-purpose flour (240g)
1 1/4 cups almond meal (225g)
1 tablespoon active dry yeast
1 tablespoon instant coffee powder
1 cup milk (240ml)
1/2 cup unsalted butter (100g)
2 tablespoons honey
2 eggs
1 teaspoon vanilla extract
For the streusel topping
2 tablespoons cold unsalted butter, cut into small pieces
1/4 cup all-purpose flour (30g)
1/4 cup chopped pecans (30g)
For the glaze
1/3 cup all-purpose flour (40g)
2/3 cup almond meal (120g)
2 tablespoons cornstarch
2 1/4 cups milk (540ml)
3 large egg yolks, slightly beaten
2 teaspoons vanilla extract
3/4 cup unsalted butter (150g)
Butter (for greasing)
For the dough
2 cups all-purpose flour (240g)
1 1/4 cups almond meal (225g)
1 tablespoon active dry yeast
1 tablespoon instant coffee powder
1 cup milk (240ml)
1/2 cup unsalted butter (100g)
2 tablespoons honey
2 eggs
1 teaspoon vanilla extract
For the streusel topping
2 tablespoons cold unsalted butter, cut into small pieces
1/4 cup all-purpose flour (30g)
1/4 cup chopped pecans (30g)
For the glaze
1/3 cup all-purpose flour (40g)
2/3 cup almond meal (120g)
2 tablespoons cornstarch
2 1/4 cups milk (540ml)
3 large egg yolks, slightly beaten
2 teaspoons vanilla extract
3/4 cup unsalted butter (150g)
Grease a 23 cm x 34 cm baking dish with butter and reserve
Preheat the oven to 180°C (medium)
Prepare the dough: In a small bowl, combine all-purpose flour, almond meal, active dry yeast, and instant coffee powder. Reserve
In a mixer, beat 3/4 cup milk (180ml) with butter and honey until well mixed (approximately 2 minutes)
Gradually add the remaining milk, eggs, and vanilla extract, alternating with the flour mixture and continue beating until smooth (approximately 1 minute)
Place the dough in the reserved baking dish and bake in a preheated oven at 180°C (medium) until a toothpick inserted into the center of the dough comes out clean (approximately 30 minutes)
Let it cool
Prepare the streusel topping: While the cake cools, in a small bowl, mix butter and flour with your fingers until crumbly
Add pecans and mix well
Transfer to a small baking dish and bake in a preheated oven at 180°C (medium) until firm (approximately 10 minutes)
Let it cool and break into pieces with a kitchen mallet. Reserve
Prepare the glaze: In a medium saucepan, combine flour, almond meal, cornstarch, and milk over high heat, whisking constantly, until thickened (approximately 5 minutes)
Remove from heat
In a small bowl, mix a little of this glaze with egg yolks
Return to the saucepan, whisk, and cook over low heat until boiling (approximately 1 minute)
Add vanilla extract, mix well, and let cool completely
Spread over the cake and sprinkle with reserved streusel topping
Cut into 5 cm x 6 cm pieces, transfer to a decorative plate, and serve
285 calories per piece.
