Bee Sting Cake (Bienenstich)

Recipe View 1 hrs 35 mins **Prepare the Dough (20 minutes kneading + 1 hour rising):** In a large bowl, combine flour, yeast, 2 tablespoons granulated sugar, and salt. Add 3/4 cup lukewarm milk and 3 tablespoons melted butter. Knead on a lightly floured surface until smooth and elastic (15-20 minutes). Place in a greased bowl, cover, and let rise in a warm place until doubled (about 1 hour).

Recipe View 40 mins **Shape and Second Rise (10 minutes shaping + 30 minutes rising):** Punch down the dough. Roll it out to a 1/2-inch thickness and place it in a greased 8-inch square baking pan. Cover and let rise for 30 minutes.

Recipe View 1 hrs 5 mins **Prepare Almond Topping (5 minutes):** In a saucepan, melt 3 tablespoons butter and confectioners' sugar. Stir in sliced almonds, 1 tablespoon milk, and honey. Spread evenly over the dough. Let rise for another 30 minutes while preheating the oven to 400°F (200°C).

Recipe View 25 mins **Bake (20-25 minutes):** Bake in the preheated oven until the crust is golden brown (20-25 minutes). Cool completely on a wire rack.

Recipe View 1 hrs 15 mins **Make the Vanilla Cream Filling (15 minutes cooking + 1 hour chilling):** Dissolve cornstarch in a little milk. In a double boiler, combine 1 1/2 cups milk, cornstarch mixture, and 1 tablespoon granulated sugar. Cook, stirring constantly, until thickened (2-3 minutes). Whisk in beaten egg and continue stirring until thick (about 2 minutes). Remove from heat and stir in almond extract. Chill, covered, in the refrigerator for at least 1 hour.

Recipe View 15 mins **Whip Cream and Assemble (15 minutes):** Beat heavy cream with cream of tartar until stiff peaks form. Fold into the chilled vanilla pudding. Cut the cooled cake into 1 1/4x2-inch rectangles and slice each horizontally. Fill with the vanilla cream mixture. Chill before serving.