Bee sting cake (Bienenstich)

Ingredients

• 200 gMilk, whole, 3.25% milkfat, with added vitamin D
• 7 gLeavening agents, yeast, baker's, active dry
• 50 gSugars, granulated
• 400 gWheat flour, white, all-purpose, unenriched
• 50 gEgg, whole, raw, fresh
• 3 gSalt, table
• 60 gButter, without salt
• 5 gButter, without salt editorial addition
• 100 gButter, without salt
• 100 gSugars, granulated
• 40 gHoney
• 60 gCream, fluid, heavy whipping
• 150 gNuts, almonds
• 500 gMilk, whole, 3.25% milkfat, with added vitamin D
• 68 gEgg, yolk, raw, fresh
• 80 gSugars, granulated
• 45 gCornstarch
• 5 gVanilla extract, imitation, no alcohol
• 250 gCream, fluid, heavy whipping

Method

1. Stir 7 g dried yeast and 50 g sugar into 200 g lukewarm milk, add 400 g flour, 1 egg (50 g), 3 g salt and 60 g softened butter and knead into a smooth dough.
2. Cover and leave to rise for 45 minutes.
3. Meanwhile make the topping: melt 100 g butter with 100 g sugar, 40 g honey and 60 g cream in a saucepan, bring to the boil, stir in 150 g sliced almonds and boil for 2 minutes. Leave to cool to lukewarm.
4. Custard: take 100 g from 500 g milk and mix it with 4 egg yolks (about 68 g), 80 g sugar, 45 g cornflour and 5 g vanilla flavouring. Bring the remaining milk to the boil, pour in the mixture and cook for 2 minutes, whisking constantly, until thick. Transfer to a bowl and cover the surface with film.
5. Chill the custard in the fridge for 90 minutes.
6. Grease a tray of about 25 × 35 cm with a raised rim with 5 g butter and roll the dough out on it.
7. Leave to prove for 20 minutes.
8. Spread the almond topping over the dough and bake for 25 minutes in an oven preheated to 180 °C until golden.
9. Leave to cool on a rack for 45 minutes.
10. Whip 250 g cold cream until stiff and fold into the cooled custard.
11. Cut the cake horizontally and cut the almond-topped half into 16 pieces. Spread the bottom half with the cream and place the pieces on top.
12. Chill for 30 minutes to set and cut along the top pieces.