Introduction

This Honey Almond Pastry Cake is a delightful combination of flaky rough puff pastry, creamy vanilla sponge, and rich pastry cream, all topped with a sweet honey almond glaze. It’s an impressive yet approachable dessert perfect for special occasions or weekend baking adventures.

A rectangular layered cake is shown resting on parchment paper over a white marbled surface near a window. The cake has multiple layers, alternating between light yellow sponge cake and creamy pale yellow custard, totaling about five visible layers. The top layer is decorated with toasted almond slices dusted with powdered sugar, and small dollops of smooth yellow cream are evenly spaced across the surface. The cake slice cut from the larger piece shows the delicate, soft layers inside clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 grams all purpose flour
1 tablespoon granulated sugar

1/4 teaspoon fine sea salt
150 grams salted butter (cold!)

65 grams ice water
80 grams granulated sugar

60 grams corn starch
1/2 teaspoon fine sea salt
700 grams whole milk

200 grams heavy cream
4 egg yolks (large eggs)
1 teaspoon vanilla bean paste

45 grams salted butter
1 egg (large)
75 grams granulated sugar

1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract

1 orange zested (small orange or half of a large orange)
70 grams whole milk buttermilk
45 grams olive oil

75 grams all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder

60 grams honey
20 grams granulated sugar
1/4 teaspoon cinnamon

40 grams salted butter
30 grams water
70 grams sliced almonds

Instructions

Step 1: Prepare the rough puff pastry by whisking flour, salt, and sugar in a bowl. Thinly slice cold butter and mix it into the flour, flattening the slices with your fingers. Drizzle ice water and gently combine until shaggy but not wet. Shape into a square, wrap in plastic, and chill for 45 minutes.
Step 2: Roll the chilled dough into a rectangle about 1/4″ thick on a floured surface. Fold into thirds like a letter, rotate 90 degrees, and roll out again. Repeat the folding and rolling once more, then wrap and chill for 45 minutes. Repeat this rolling and folding process two more times with 45-minute chills, storing the dough in a ziptop bag if chilling longer than 6 hours.
Step 3: For the pastry cream, place butter in a bowl with a sieve on top. Whisk corn starch and sugar in a pot, then add milk, cream, egg yolks, salt, and vanilla paste. Cook over medium-low heat, whisking constantly until thick. Strain over the butter and whisk to combine. Cover with plastic wrap directly on the surface and chill completely.

Step 4: Make the vanilla sponge by greasing a 9″ x 9″ pan and lining it with parchment. Preheat oven to 350°F. Whisk egg, sugar, salt, orange zest, vanilla, and almond extracts. Add buttermilk and oil, then fold in flour, baking soda, and baking powder. Pour batter into the pan and bake for 15 minutes, rotating the pan halfway through. Cool completely.
Step 5: Increase oven temperature to 425°F. Roll out the rough puff pastry to a 10″ x 15″ rectangle on a floured surface and transfer to a parchment-lined baking sheet. Prick with a fork all over and bake for 15 minutes.
Step 6: Prepare the honey almond topping by heating honey, sugar, cinnamon, salt, butter, and water in a pot until smooth and bubbly. Stir in sliced almonds. Remove the pastry from the oven, lower oven to 350°F, flip the pastry, and pour the topping over it evenly.

Step 7: Bake the topped pastry for 15 minutes more, rotating the pan halfway through. Let cool completely before assembling.
Step 8: Cut the vanilla sponge in half lengthwise to make two 9″ x 4.5″ rectangles. Cut two identical rectangles from the honey almond pastry and slice one pastry rectangle into 8 even slices.
Step 9: Remove plastic wrap from the pastry cream and whisk until smooth. Line half of the cleaned 9″ x 9″ pan with parchment, leaving extra to hang over the edges.

Step 10: Layer one cake piece in the pan, pipe 1/4 to 1/3 of the pastry cream evenly over it. Top with the uncut pastry rectangle and gently press to level. Repeat layering with the second cake piece and cream.
Step 11: Finish by topping with the 8 cut pastry slices in order. Press excess parchment against the cake edges, cover, and refrigerate for at least 4 hours or up to 12.
Step 12: To serve, decorate the top with remaining pastry cream or powdered sugar as desired. Use a thick, sharp knife to cut through the pre-sliced top pastry and enjoy.

Tips & Variations

Keep the butter very cold throughout making the rough puff pastry to ensure flaky layers.
Use a bench scraper and plenty of flour to prevent the dough from sticking during rolling.
If short on time, store-bought puff pastry can be used, but the homemade rough puff adds superior texture.

For a nut-free version, omit the almonds and substitute with toasted coconut flakes or leave plain.
Decorate with fresh orange zest or edible flowers for an elegant presentation.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Keep any leftover pastry cream in an airtight container chilled. To reheat pastry slices, warm gently in an oven to preserve crispness, but avoid reheating the entire assembled cake.

How to Serve

The image shows a close-up of a slice of layered cake resting on a light parchment paper with some powdered sugar scattered around. The cake has five layers: the first, third, and fifth layers are spongy and light yellow with a soft texture, while the second and fourth layers are thin, flaky, and brown, resembling pastry sheets. Between these layers and on top, there is a thick, creamy pale yellow filling that looks smooth and rich, with dollops piped along the edges. The top surface is dusted with powdered sugar and scattered sliced almonds. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the rough puff pastry ahead of time?

Yes, you can make and chill the rough puff pastry up to 2 days ahead or freeze it for longer storage. Just thaw it in the refrigerator before using.

Is there a substitute for orange zest in the sponge?

If you don’t have orange zest, lemon zest or a small amount of orange extract can be used instead to provide a citrus flavor.