Today’s recipe is quite a mouthful, and not only to pronounce. Since there’s no proper way to eat this behemoth, there’s little else left to do but to open up wide and stuff it in there.
Frank's mother came over for a visit the other day. She'd been to some sort of indoor fair, and had brought with her something very similar to what you're seeing on this page. That mix of bread, cake and 'something else' did not look too appealing at first. But once we actually ate a piece, it was hard to put down. It was a gift to us from his mother, which was good, as it prevented us from having to take the cake hostage.
And where I come from, prisoners are eaten, to make sure they don't escape. Well perhaps not all prisoners, only the delicious looking ones.
Depending on how soggy you want the inside to be, you can make your custard with less or more cornstarch.
Vanilla custard cake-bread
Preparation time: 4 hours
Cooking time: 30 minutes
Serves: 3 loafs of 5 inch/12,7 cm diameter
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500 gr flour (all-purpose)
1 teaspoon(s) of salt
1 tablespoon(s) of yeast (dry)
180 ml milk
85 gr honey
6 tablespoon(s) of butter (room temperature)
1 teaspoon(s) of nutmeg (grated)
1/4 teaspoon(s) of cinnamon
1/4 teaspoon(s) of cloves (ground)
1 lime(s) (for the zest)
2 teaspoon(s) of vegetable oil
70 gr almonds (whole)
300 gr dried fruit (chopped)
3 tablespoon(s) of almonds (shaved)
Mix half of the flour and salt.
Add the milk, 2 eggs, honey and butter and mix well.
Add half of the remaining flour, yeast, nutmeg, cinnamon, cloves and lime zest and mix.
Add the remaining flour to make a soft, slightly sticky dough. Knead for 8 minutes.
Place the dough into a bowl and coat it with the vegetable oil.
Let rise until doubled (about 2 hours)
In the meantime: prepare the custard according to this recipe.
Add some extra cornstarch as you will want a thick custard.
Set aside to cool.
Spread the dough into a large rectangle.
Spread the nuts and fruit (I used raisins, dried figs and dried apricots) on top.
Roll up the dough and knead to incorporate the fruit and nuts.
Grease three 5 inch / 12,7 cm round loaf pans.
Sprinkle some extra flour over the butter and shake the pan to evenly coat it.
Beat the remaining egg with a fork.
Divide the dough in three balls.
Divide each ball in two smaller balls: 2/3 and 1/3 of the dough.
Make a large circle of both dough balls.
Place the 2/3 dough ball in the pan covering the bottom and the sides of the pan.
Spoon in custard until it reaches the top of the dough.
Place the smaller circle on top as a lid and press the seam and edges.
Brush the top with egg wash.
Sprinkle shaved almonds over the top.
Let rise for about 1 hour in the oven on 40°C/100°F.
Bake for 30 minutes on 190°C/370°F until golden brown.
Let cool completely before slicing.