German Bee Sting Cake: A Sweet, Nutty Delight with a Creamy Twist

In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes, until the mixture becomes frothy.
In a large bowl, mix the flour and salt. Add the yeast mixture, softened butter, and egg, and stir until a dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Prepare the Almond Topping:

In a small saucepan, combine the butter, sugar, cream, and honey. Stir over medium heat until the mixture is smooth and the sugar has dissolved.
Bring the mixture to a simmer, then remove from heat and stir in the sliced almonds. Set aside.
Assemble the Cake:

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
Punch down the risen dough and press it into the prepared cake pan. Spread the almond mixture evenly over the top of the dough.
Bake the cake for 20-25 minutes, or until golden brown. Allow the cake to cool completely in the pan.
Prepare the Cream Filling:

In a small saucepan, whisk together the cornstarch and milk over medium heat. Cook, whisking constantly, until the mixture thickens to a pudding-like consistency.
Remove from heat and let it cool for a few minutes.
In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form.
Gently fold the cornstarch mixture into the whipped cream and add vanilla extract. Stir until combined and smooth.
Assemble the Cake Layers:

Once the cake has cooled, carefully slice it in half horizontally.
Spread the cream filling generously on the bottom layer of the cake. Place the top layer with the almond topping over the cream.
Serve and Enjoy:

Slice and serve the Bee Sting Cake chilled. This dessert is best enjoyed the day it’s made, though it can be stored in the refrigerator for 2-3 days.
Serving and Storage Tips: