Bee Sting

Don’t let the German bienenstich fool you; it looks (and sounds) more challenging than it actually is. Once you’ve made one, you’ll treasure this recipe for life. We recommend drizzling with honey just prior to serving.

Pastry Cream

1/3 c. sugar

3 T cornstarch

1/4 tsp. salt

3 egg yolks

1 1/2 c. whole milk

1 tsp. vanilla

1/2 c. heavy whipping cream

Cake

1/4 c. butter

1/4 c. whole milk

2 T honey

2 1/3 c. bread flour

1 3/4 tsp. yeast

1/4 tsp. salt

Topping

1/4 c. butter

2 T honey

2 T sugar

1 c. sliced almonds

Whisk together sugar, cornstarch and salt.

Whisk in the egg yolks until pale and smooth.

Whisk in milk a splash at a time.

Pour into a saucepan and cook over mediumlow heat, stirring constantly. Once it thickens and begins to bubble, cook for 1 additional minute. Take off heat and whisk in vanilla. Strain into heat-proof bowl.

Press plastic wrap directly onto the surface of the pastry cream. Refrigerate.

To prepare cake: Over low heat, melt butter together with milk. Remove from leat and let sit until lukewarm.

Pour into bowl of stand mixer with dough hook. Add honey, eggs, flour, yeast and salt. Mix on low for one minute until round dough forms. Increase the speed to medium and knead for 6 minutes.

Transfer to a lightly greased mixing bowl. Cover and set in a warm spot to rise for 1 hour, or until dough has doubled in size.

Prepare topping : Cook together butter, honey and sugar over medium heat until sugar dissolves and mixture begins to bubble. Remove from heat. Stir in almonds and set aside to cool.

Grease a 9” springform pan with butter. Dust with flour and shake away any excess.

Punch down the dough. Transfer to springform pan. Shape the dough to reach sides and rest evenly.

Gently pat topping over the dough, covering the entire surface. Cover pan and let rise until doubled, about 30 minutes.

Preheat oven to 350°F. Bake for 25 minutes, or until edges are golden.

Let cool for 30 minutes, then remove from springform pan to wire rack. Let cool completely.

Using the whisk attachment, beat heavy whipping cream until stiff peaks form. Gently fold pastry cream into whipped cream in two batches.

Cut cake in half horizontally. Spread filling, and replace top layer. (adapted from Taste of Home)