Bienenstich (German Honey Almond Cake with Vanilla Custard)

Dough

• 180 ml Whole milk
• 60 g Caster sugar
• 7 g Instant yeast
• 320 g Plain flour
• 1 tsp Fine sea salt
• 1 Egg
• 60 g Unsalted butter, softened

Honey almond topping

• 80 g Unsalted butter
• 50 g Caster sugar
• 90 g Honey
• 30 ml Whole milk
• 1 pinch Fine sea salt
• 120 g Sliced almonds

Vanilla custard cream filling

• 400 ml Whole milk
• 2 tsp Vanilla extract
• 70 g Caster sugar
• 35 g Cornflour
• 1 Egg
• 30 g Unsalted butter

1. Warm the milk until just lukewarm, then stir in the sugar and yeast. Leave for 5 minutes until the yeast looks slightly foamy.
2. In a mixing bowl, combine the flour and salt. Add the egg and the milk mixture, then mix to a shaggy dough and knead until smooth and elastic, about 8 to 10 minutes.
3. Knead in the softened butter a little at a time until fully incorporated and the dough is glossy. Cover and leave to rise until doubled in size.
4. Grease a baking tray and press the dough out evenly to fill it. Cover and leave to proof until puffy and it springs back slowly when pressed.
5. Meanwhile, make the topping: melt the butter with the sugar, honey, milk and a pinch of salt in a saucepan over medium heat. Bring to a gentle simmer for 2 minutes, then stir in the sliced almonds and cool until just warm and spreadable.
6. Heat the oven to 180°C (355°F). Spread the almond topping evenly over the proofed dough, then bake until deep golden and the centre feels set.
7. Cool the cake in the tray for 10 minutes, then transfer to a rack and cool completely. For cleaner slicing later, chill the cooled cake for 20 minutes to firm the topping.
8. Make the custard: whisk together the sugar, cornflour and egg until smooth. Heat the milk until steaming, then slowly whisk it into the egg mixture, return to the pan, and cook over medium-low heat, whisking constantly, until thick and bubbling for 30 seconds.
9. Take off the heat and whisk in the butter and vanilla extract. Scrape into a bowl, press a piece of baking paper directly onto the surface to prevent a skin forming, and cool to room temperature.
10. Using a serrated knife, cut the cake into portions first to crack through the almond topping, then slice the whole cake horizontally. Spread the custard cream over the bottom half, replace the top, and serve.

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