Bienenstich

Instructions

1. Mix the flour, yeast, sugar and salt. Add the lukewarm milk, egg and soft butter, then knead for 8 minutes until you have a supple dough.
2. Cover and let the dough rise for 1 hour, until it has doubled in size.
3. Spread the dough into a buttered round tin and let it rest for 15 minutes.
4. For the custard, heat the milk, then whisk the yolks, sugar, cornflour and vanilla. Pour in the hot milk in a thin stream, return to a gentle heat and thicken while stirring until it boils, then let it cool.
5. For the topping, melt the butter, sugar and honey in a saucepan, then add the almonds and stir for 2 minutes.
6. Spread the almond mixture over the dough, leaving the edges bare, and bake at 180 °C for 25 minutes.
7. Let it cool, slice the cake in half horizontally, then fill the base with the custard.
8. Put the almond-topped lid back on and serve at room temperature.