Bienenstich

Dough

• plain flour350 g
• dried yeast7 g
• caster sugar50 g
• milk160 ml
• eggs1
• butter60 g
• salt1 pinch

Almond topping

• butter80 g
• caster sugar80 g
• honey2 tbsp
• double cream3 tbsp
• flaked almonds150 g

Vanilla cream

• whole milk500 ml
• egg yolks3
• caster sugar80 g
• cornflour40 g
• vanilla pod1
• double cream200 ml

Dough

1. 01

   Warm the milk until lukewarm. Mix the flour, yeast, sugar and salt, add the lukewarm milk, the egg and the softened butter, and knead for 8 minutes into a soft dough. Rise for 1 hour.

2. 02

   Press into a lined 24 cm square tin and leave to rise for 20 minutes more. Heat the oven to 180°C.

Topping and baking

3. 03

   Melt the butter, sugar, honey and cream together, bring to the boil, then stir in the almonds. Cool for 5 minutes.

4. 04

   Spread the almond mixture over the dough and bake at 180°C for 25 to 30 minutes until the top is golden and caramelised. Cool completely.

Vanilla cream

5. 05

   Split the vanilla pod and heat it with the milk. Separate the eggs, keeping the whites for another use, then whisk the yolks, sugar and cornflour, pour in the hot milk, and return to the pan.

6. 06

   Whisk over medium heat until very thick, then cool with cling film on the surface. Beat until smooth, then whip the 200 ml of double cream to soft peaks and fold it in.

7. 07

   Cut the cake into squares first — the topping shatters otherwise — then split each square, fill with the vanilla cream, and replace the tops.