Almond Cream Cake

Pre-heat oven to 350ºF. Move oven rack into the center of the oven. Grease a 9-inch round or 8-inch square baking pan, set aside. Make sure to grease it very well!

Topping
1. In a small bowl, combine the sliced almonds, honey, melted butter and almond extract. Spread mixture in the bottom of the prepared baking dish to within 1/2 inch of the edges of the pan. Tip: Use the back of a buttered fork, until evenly spread out . Set aside.

Cake:
1. Heat milk to 105-115º F and stir in yeast. Set aside to allow to dissolve for 7-10 minutes.
2. In a small bowl, combine flour and baking powder; set aside.
3. Cream sugar and butter in a medium mixing bowl; add eggs and extracts and mix well.
4. Add flour mixture and yeast mixture into the creamed mixture, beginning with half the flour, then all the yeast/milk, then the remaining flour; mixing well after each addition. Batter will be of medium thickness.
5. Pour the batter carefully over the almond mixture in the baking dish. Spread gently until evenly spread in the pan.
6. Allow to rest for 15 minutes.
7. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Cool 1 minute only, then invert the cake onto a cooling rack. Allow to cool completely.
Note: Some of the topping may have stuck to the baking dish. Remove it immediately and put it over any bare spots on the cake. It’s easier to even out the topping if necessary, while the cake is still hot. You can use the back of a buttered fork.

Pastry cream:
1. In a medium bowl, combine all the filling ingredients; beat 2 minutes at medium speed. Let stand at least 5 minutes.
(Note: Make the filling while the cake is baking and then refrigerate it, covered with plastic wrap. It sets up better for spreading on the cooled cake.)

Assembly:
1. Slice the completely cooled cake equally in half, horizontally. Place the bottom (plain layer) cut side up, on a serving plate.
2. Spread all of the filling evenly over the bottom layer, to with in 1/4 inch of the edge.
3. Place the almond-topped layer, almond side up, over the filling and center it. Press it lightly onto the filling mixture.
4. Chill about one hour before serving.

Serve with whipped cream if desired. Sliced strawberries are good with it too!