Bienenstich (German Bee Sting Cake)

Ingredients

• 350 g wheat flour
• 2 tsp dry yeast
• 5½ dl milk
• 170 g butter
• 210 g white sugar
• 1 egg
• 3 egg yolk
• 150 g almonds, flaked
• 3 tbsp honey
• 3 dl heavy cream, well chilled
• 2 tsp vanilla extract
• 5 tbsp cornstarch
• ½ tsp salt

Method

1. 1.

   Proof the yeast — Warm 150 ml of the milk to lukewarm, no hotter than blood heat, and whisk in the yeast with 1 tablespoon of the sugar. Leave for 10 minutes, until the surface is domed with foam.

2. 2.

   Knead the dough and let it rise — Mix the flour with 50 g of the sugar and the salt, then work in the yeast milk, the whole egg and 60 g of the butter, melted. Knead for 8-10 minutes to a smooth, elastic dough, cover and leave to rise for about 1 hour until doubled.

3. 3.

   Cook the pastry cream — Meanwhile make the cream: whisk the egg yolks, 60 g of the sugar and the cornstarch with a splash of the remaining 400 ml milk. Heat the rest of that milk, pour it onto the yolks, return everything to the pan and cook, whisking, until it boils and thickens to a heavy custard. Stir in the vanilla, press cling film onto the surface and chill for 2 hours.

4. 4.

   Press into the tin and prove — Knock the dough back and press it evenly into a greased 24 cm springform tin, pushing it right to the edge. Cover and leave to rise again for 30 minutes while you heat the oven to 180°C.

5. 5.

   Make the almond caramel — For the topping, melt the remaining 110 g butter with 100 g sugar, the honey and 3 tablespoons of the cream. Simmer for 2-3 minutes until glossy and slightly thickened, stir in the flaked almonds, let it cool for a minute and spread it gently over the risen dough.

6. 6.

   Bake and set the caramel — Bake for 25-30 minutes, until the almond topping is a deep amber caramel and a skewer pushed through the cake comes out clean. Cool completely in the tin — the caramel must set hard before you cut it.

7. 7.

   Fill and assemble the cake — Whip the remaining cream to soft peaks, beat the cold pastry cream smooth and fold the two together. Split the cake horizontally, cut the caramel lid into 12 wedges before you lift it back on, spread the filling thickly and chill for 30 minutes before serving.