Bienenstich

Step by stepInstructions

1. Dissolve the yeast in 1/4 cup of the warm milk with a pinch of sugar and let stand 10 minutes.
2. Mix the flour, remaining sugar and salt. Add the yeast mixture, remaining milk, softened butter and eggs, and knead into a smooth dough. Cover and rise 1 hour.
3. Press the dough into a buttered 9x13-inch pan. Combine the almonds, honey and topping butter, spread over the dough and let rise 30 minutes.
4. Preheat the oven to 350°F and bake 25–30 minutes until golden. Cool completely.
5. Whisk the egg yolks, cornstarch and remaining sugar with a splash of the filling milk. Heat the remaining milk until steaming, whisk it into the yolk mixture, then return to the pot and cook, stirring, until thick. Cool.
6. Fold the whipped cream into the cooled custard.
7. Split the cake horizontally and spread the cream between the layers. Chill before slicing.