Ad • Bienenstich (Bee Sting Cake) 🐝🤍 Fluffy yeast dough, crunchy honey almond crust and light vanilla cream 🥰 📝 Ingredients (26 cm / 10 in springform) Dough: • 300 g flour (2 ½ cups) • 7 g instant yeast (2 ¼ tsp) • 40 g sugar (3 tbsp) • 150 ml lukewarm milk (⅔ cup) • 1 egg, 1 pinch of salt • 50 g soft butter (3 ½ tbsp) Almond crust: • 75 g butter (5 tbsp) • 75 g sugar (⅓ cup) • 2 tbsp honey, 2 tbsp heavy cream • 125 g sliced almonds (1 ⅓ cups) Vanilla cream: • 500 ml milk (2 cups) • 4 egg yolks • 80 g sugar (⅓ cup + 1 tbsp) • 50 g cornstarch (⅓ cup + 1 tbsp) • 1 vanilla bean or 1 tsp extract • 300 ml cold heavy cream (1 ¼ cups) + 2 packets cream stabilizer 🤍 Instructions 1. Knead flour, yeast, sugar, milk, egg and salt into a smooth dough, then work in the butter. Cover and let rise for 1 hour. 2. Heat milk with vanilla. Whisk yolks, sugar and cornstarch, stir in the hot milk and cook until thick. Cover with plastic wrap on the surface and let cool. 3. Press the dough into the greased pan and let rise for 20 min. 4. Boil butter, sugar, honey and cream for 1-2 min, then stir in the almonds. Spread over the dough, leaving a 1 cm (½ in) edge free. 5. Bake at 180 °C (350 °F) for 25-30 min until golden. Let cool. 6. Halve the cake horizontally and cut the top into 12 pieces. 7. Stir the cold cream smooth. Whip the heavy cream with the stabilizer and gently fold it in. 8. Spread the cream on the bottom layer, put the pieces back on top and chill for 2 hours. Enjoy! 🤍 - @foodwithstyle_official