Bienenstich (Bee Sting Cake)

Ingredients

Active dry yeast

2 1/4 teaspoons

Whole milk

1 cup, lukewarm

Granulated sugar

1/3 cup, divided

Salt

1/4 teaspoon

Large egg

1, beaten

Unsalted butter

1/4 cup, softened

All-purpose flour

3 1/2 cups, divided

Sliced almonds

1 cup

Honey

1/4 cup

Vanilla custard

2 cups (store-bought or homemade)

Instructions

1. In a small saucepan, heat the milk until it bubbles, then remove from heat and let cool until lukewarm (about 110°F or 43°C).
2. In a large mixing bowl, combine the yeast, 1 tablespoon of sugar, warm milk, salt, beaten egg, softened butter, and 2 cups of flour. Mix well until combined.
3. Gradually add the remaining flour, half a cup at a time, mixing well after each addition until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
5. Cover the dough with a clean kitchen towel and let it rise in a warm place until doubled in volume, about 1 hour.
6. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking pan.
7. Once the dough has risen, deflate it and turn it out onto a lightly floured surface. Roll the dough into a 9x13 inch rectangle and carefully place it into the prepared pan.
8. To prepare the almond topping: In a saucepan, combine the honey and butter, bringing it to a boil. Remove from heat and stir in the sliced almonds until well coated. Spread the almond mixture evenly over the dough.
9. Bake in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and the almonds are toasted. Remove from the oven and let cool in the pan.
10. Once the cake has cooled, slice it in half horizontally and fill with the vanilla custard. Replace the top half of the cake, pressing down gently.
11. For an extra touch, dust the top of the cake with powdered sugar before serving.