Classic German Bienenstich (Bee Sting Cake)

Instructions

1. To make the dough, combine the flour, sugar, yeast, lemon zest and salt in the bowl of a stand mixer with the dough hook attachment fitted. Gently heat the milk and the butter in a small saucepan until the butter is just melted, remove from the heat and allow to cool for 2-3 minutes before pouring into the bowl with the other ingredients.
   
2. Knead for 5 minutes until the dough is soft and supple, then shape the dough into a ball, cover with a sheet of cling film and return to the bowl. Cover with a clean tea towel and leave to rise in a warm spot for 1 hour.
   
3. Meanwhile, make the filling by whisking 100ml of the milk together with the cornstarch, sugar, egg yolks and vanilla extract. Heat the remaining milk and cream in a medium saucepan until small bubbles begin to form around the sides of the pan.
   
4. Pour the milk and cornstarch mixture into the hot milk and whisk constantly until thickened, taking care not to let the mixture boil. Scrape back into the bowl, press a piece of cling film directly onto the surface and set aside to cool completely at room temperature.
   
5. When the dough has risen, heat the oven to 180°C / 350°F / Gas 4. Line the base and grease the sides of a 26cm (10 in.) round springform tin, then roll the dough out on a lightly floured surface to 26cm in diameter and lift into the tin. Cover and allow to rise a further 15 minutes.
   
6. While the dough is rising for the second time, prepare the honey-almond topping by combining the butter, cream, sugar and honey in a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then simmer for 2 minutes. Stir through the almonds and remove from the heat.
   
7. Spread the almond mixture evenly across the dough, then bake in the preheated oven for 30 minutes until well risen and golden brown. Allow to cool in the tin for 5 minutes, then loosen the cake edges with a small sharp knife and remove the side of the tin. Allow to cool completely.
   
8. When the dough is completely cool, use a serrated knife to cut evenly through the middle, setting aside the top ‘lid’. Place the bottom of the cake onto a serving plate and replace the ring of the cake tin around it.
   
9. Use an electric beater to whisk the set custard until completely smooth, then spread over the base of the cake and transfer to the fridge for at least one hour to set.
   
10. Meanwhile, use a sharp knife to cut the top of the cake into 8 even slices (you can even use a pizza roller here!) When the cake has been in the fridge for half an hour, place the slices on top. Serve chilled.