Bienenstich Cake

Directions

1. In a large bowl, combine the flour, yeast, 2 tablespoons sugar, and salt. Add the lukewarm milk and 3 tablespoons butter, mixing until a dough forms. Turn onto a lightly floured surface and knead for 15–20 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
2. Punch down the dough and roll it out to 1/2-inch (1.25 cm) thickness. Press it evenly into a greased 8-inch (20 cm) square baking pan. Cover and let rise for 30 minutes.
3. Meanwhile, prepare the almond topping. Melt 3 tablespoons butter and confectioners’ sugar in a small saucepan. Add the sliced almonds and 1 tablespoon milk. Remove from heat and stir in honey, if using. Spread the mixture evenly over the dough. Let rise for another 30 minutes while preheating the oven to 400°F (200°C).
4. Bake the cake in the preheated oven for 20–25 minutes, or until the almond topping is golden brown. Remove from the oven and let cool completely on a wire rack.
5. To make the cream filling, dissolve the cornstarch in a small amount of milk. In a double boiler, combine the remaining milk, cornstarch mixture, and 1 tablespoon sugar. Heat, stirring constantly, until thickened, about 2–3 minutes. Stir in the beaten egg and continue stirring for 2 more minutes. Remove from heat and mix in the almond extract. Chill, covered, in the refrigerator for at least 1 hour.
6. Beat the heavy cream with cream of tartar until stiff peaks form. Gently fold the whipped cream into the chilled pudding to create a smooth, airy filling.
7. Slice the cooled almond-topped cake horizontally into halves. Fill with the prepared cream mixture. Chill the filled cake before serving. Slice into individual pieces and enjoy cold.

Recipe Details

Prep Time: 45 minutes (plus rising and chilling time)
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes (including rising and chilling)
Servings: 8–10
Difficulty: Medium

Variations & Substitutions

• For extra flavor, add a teaspoon of vanilla extract to the cream filling.
• Substitute part of the milk in the custard with half-and-half for a richer cream layer.
• Toast the almonds lightly before adding to the topping for a deeper nutty flavor.
• Add a thin layer of apricot jam under the almond topping for a fruity twist.

Serving Suggestions