1. 1

   Step 1

   For the dough, rub the flour, nuts, vanilla sugar, cinnamon, salt, and butter together until crumbly. Briefly work in the sugar, egg yolk, and milk; do not knead.

2. 2

   Step 2

   Divide the dough into three, roll out between parchment paper to a thickness of 3 mm, and cut out three 24-cm circles. Prick with a fork and chill for 45 minutes.

   Timer 45 min
3. 3

   Step 3

   Bake the pastry bases in a preheated oven at 180°C (convection) for approx. 13 minutes and let cool completely.

   Timer 13 min
4. 4

   Step 4

   Florentine mixture: Bring the butter, sugar, honey, and cream to a boil and simmer for 1 minute. Stir in the remaining ingredients.

   Timer 1 min
5. 5

   Step 5

   Pour the mixture into a springform ring, smooth the surface, and bake at 170°C (convection) for approx. 12 minutes. Let cool.

   Timer 12 min
6. 6

   Step 6

   Filling: Mix the cornstarch with a little milk. Add the remaining milk, egg yolk, sugar, vanilla sugar, vanilla seeds, and almond paste.

7. 7

   Step 7

   Bring to a boil while stirring, pass through a sieve, and let cool covered with plastic wrap.

8. 8

   Step 8

   Beat the butter until fluffy, stir in the powdered sugar (approx. 4 minutes). Gradually stir in the vanilla cream and Kirsch.

   Timer 4 min
9. 9

   Step 9

   Spread one-third of the cream onto two of the shortcrust bases and stack them.

10. 10

    Step 10

    Place the third base on top and coat the entire cake with the remaining cream.

11. 11

    Step 11

    Sprinkle the sides with toasted almonds. Place the Florentine topping on top.

12. 12

    Step 12

    Chill the cake for 2-3 hours and dust with powdered sugar before serving.

    Timer 120 min

Space/arrow keys: next or previous step