A German cake with a pastry cream filling and honey-almond topping. Like a lot of 'traditional' recipes this one has many different variations. This variation uses a brioche dough to form the cake and liqueur infused pastry cream.
The dough is one that requires 7-8 hour minimum mix/rest/bake time, so make sure to allot for the time. The dough can also be made in the evening before and baked in the morning.
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