Bienenstich (Bee Sting Cake)

Method

1. 1

   Warm the dough portion of the milk, dissolve the yeast in it, then mix with the flour, dough sugar, dough butter and eggs into a soft dough; knead until smooth.

2. 2

   Press the dough into a buttered cake pan and let rise until puffy.

3. 3

   Meanwhile, whisk the egg yolks with the cornstarch and a little of the custard milk to a smooth paste; heat the rest of the custard milk with the cream, then combine and cook, stirring, until a thick custard forms; stir in the vanilla and chill.

   💡 Keep the heat gentle and keep whisking — scrambled egg is one distracted minute away.

4. 4

   For the topping, melt the topping butter with the topping sugar and honey in a saucepan, stir in the almonds, and cook until bubbling and golden.

5. 5

   Spread the hot almond topping evenly over the risen dough.

6. 6

   Bake until the cake is golden and the topping is deeply caramelized.

7. 7

   Cool completely, then split the cake horizontally and spread the chilled custard over the base; replace the almond-topped lid.

8. 8

   Chill briefly to set before slicing into wedges.