German Bee Sting Cake with Honey Almond Crust and Vanilla Cream

What you need

• 300 g (2 1/2 cups) bread flour, or all-purpose flour
• 7 g (2 1/4 tsp) instant dry yeast
• 195 g (1 cup) granulated sugar, divided: 40 g for the dough, 75 g for the topping, 80 g for the cream
• 1/2 tsp salt
• 640 ml (2 2/3 cups) whole milk, divided: 140 ml lukewarm for the dough, 500 ml for the cream
• 1 large egg
• 135 g (9 tbsp) unsalted butter, softened, divided: 60 g for the dough, 75 g for the topping, plus extra for greasing
• 125 g (1 1/4 cups) sliced almonds
• 3 tbsp honey
• 280 ml (1 cup plus 2 tbsp) heavy cream, divided: 30 ml for the topping, 250 ml for the filling, well chilled
• 4 large egg yolks
• 40 g (1/3 cup) cornstarch
• 2 tsp vanilla extract

Method

Restated from the original video

1. 1

   In a mixer bowl, stir the flour with the yeast, 40 g (3 tbsp) of the sugar and the salt. Add 140 ml (1/2 cup plus 1 tbsp) lukewarm milk and the egg.

2. 2

   Knead with the dough hook on medium speed for 5 min. Add 60 g (4 tbsp) of the butter in pieces and knead for 5 min more, until the dough is smooth, soft and pulls away from the bowl.

3. 3

   Cover and let rise in a warm spot until doubled, about 1 hour.

4. 4

   Butter a 24 cm (9 1/2 in) springform pan. Press the dough into the base in an even layer, cover and let it rest for 30 min until puffy.

5. 5

   Meanwhile, make the cream: whisk the yolks with 80 g (6 tbsp) of the sugar and the cornstarch in a bowl until smooth.

6. 6

   Heat the 500 ml (2 cups) milk with the vanilla until steaming. Whisk it into the yolks in a thin stream.

7. 7

   Pour back into the pan and cook over medium heat, whisking constantly, until thick and bubbling. Keep whisking for 1 min.

8. 8

   Scrape into a bowl and press plastic wrap directly onto the surface. Cool, then chill until cold.

9. 9

   Heat the oven to 180 °C (350 °F). Set the pan on a baking sheet to catch any drips.

10. 10

    For the topping, melt the remaining 75 g (5 tbsp) butter with the remaining 75 g (6 tbsp) sugar, the honey and 30 ml (2 tbsp) of the cream. Simmer for 2 min, stirring.

11. 11

    Stir in the almonds, let cool for 5 min, then spread evenly over the risen dough.

12. 12

    Bake for 25-30 min, until the topping is deep golden and bubbling. Cool in the pan for 15 min, release the ring and cool completely on a rack, about 1 hour.

13. 13

    Whip the remaining 250 ml (1 cup) cream to stiff peaks and fold it into the chilled vanilla cream.

14. 14

    Cut the cake in half horizontally with a serrated knife. Spread the cream over the bottom half and set the almond top back on.

15. 15

    Chill for 1 hour, then slice with a serrated knife.

Imported from askchefdennis.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.