Bienenstich (German Bee Sting Cake)

Ingredients

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• 250 g (2 cup) all-purpose flour
• 0.5 cube fresh yeast 21 g (half a cube); or about 1 1/4 tsp instant yeast
• 40 g (1.4 oz) granulated sugar
• 1 pinch salt
• 125 ml (1/2 cup) milk lukewarm
• 40 g (1.4 oz) butter softened
• 1 egg large
• 75 g (2.6 oz) butter
• 75 g (2.6 oz) granulated sugar
• 2 tbsp honey
• 3 tbsp heavy cream
• 125 g (4.4 oz) sliced almonds
• 500 ml (2 cup) milk
• 1 packet vanilla pudding mix about 37 g (cook-type); or 4 tbsp cornstarch plus 2 tsp vanilla extract
• 50 g (1/4 cup) granulated sugar
• 200 ml (3/4 cup) heavy cream well chilled

Method

1. Crumble the yeast into the lukewarm milk and stir in 1 teaspoon of the sugar until dissolved. Mix the flour, the remaining sugar and the salt, add the yeast milk, softened butter and egg, and knead for 8 minutes into a supple, slightly sticky dough.
2. Let the dough rise in a covered bowl in a warm place for 45 minutes, until it has visibly doubled.
3. Line the bottom of a 10-inch (26 cm) springform pan with parchment paper and grease the sides. Knead the dough briefly, press it into the pan and spread it to the edge with floured fingers. Prick it several times with a fork, cover and let it rise for 15 minutes.
4. For the topping, bring the butter, sugar, honey and cream to a boil, stirring, and simmer gently for 2 minutes. Stir in the sliced almonds and let the mixture cool for about 5 minutes, until it is lukewarm but still spreadable.
5. Preheat the oven to 350 °F (180 °C) conventional or 325 °F (160 °C) convection, with the rack in the lower third. Spread the almond mixture evenly over the dough.
6. Bake for 25 to 30 minutes, until the topping is golden brown and a wooden skewer inserted into the dough comes out clean. If the topping browns too fast after 15 minutes, cover it loosely with foil. Cool in the pan for 15 minutes, then on a cooling rack until completely cold, about 45 minutes.
7. Meanwhile, cook a pudding from the milk, pudding mix and sugar according to the package directions, stirring constantly. Press plastic wrap directly onto the surface and let it cool completely, about 60 minutes.
8. Whip the cream until stiff. Stir the cold pudding smooth and fold in the cream in two additions.
9. Release the cake from the pan and cut it in half horizontally with a serrated knife. Cut the top half with the almond topping into 12 wedges. Spread the cream over the bottom layer, set the wedges on top and chill the cake for 2 hours.

Tip: The filling contains cream, so keep the cake chilled until just before serving and eat it within 2 days.

Tip: If the almond mixture turns too stiff while you wait, warm it briefly over low heat and spread it right away.