German Bee Sting Cake

In a small bowl, dissolve yeast in warm milk and let it sit for 5 minutes until foamy.
In a large mixing bowl, combine flour, sugar, and salt. Add yeast mixture, vanilla extract, eggs, and butter. Knead until a soft dough forms.
Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare the Topping:
In a small saucepan, heat butter, honey, sugar, and heavy cream over medium heat. Stir until the sugar dissolves, then mix in the sliced almonds. Let the mixture cool slightly.

Assemble and Bake the Cake:
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
Transfer the dough into the prepared cake pan, spreading it evenly. Pour the honey-almond mixture over the dough.
Bake for 25-30 minutes until golden brown. Let the cake cool completely.

Make the Custard Filling:
In a saucepan, heat milk and sugar until warm. In a separate bowl, whisk cornstarch, egg yolks, and vanilla. Slowly pour the warm milk into the egg mixture while stirring.
Return the mixture to the saucepan and cook until thickened. Remove from heat and whisk in butter. Let the custard cool.

Assemble the Cake:
Slice the cake in half horizontally. Spread the custard filling over the bottom half and place the top half back on.
Chill for at least 1 hour before serving.

Serving and Storage Tips