German Bienenstich Kuchen (Bee Sting Cake)

Instructions

1. Combine half-and-half, sugar, and vanilla bean in a saucepan over medium-low heat, stirring until sugar dissolves.

2. Whisk eggs, egg yolk, flour, and salt until smooth in a separate bowl.

3. Temper the egg mixture by gradually adding a small amount of the hot half-and-half, then stir this into the remaining hot half-and-half in the saucepan, whisking constantly.

4. Cook, stirring continuously, until the mixture thickens to coat a spoon; do not boil.

5. Pour the cream into a bowl on an ice bath, stir, then cover with plastic wrap touching the surface and refrigerate until cold.

6. In a large bowl, whisk yeast and flour.

7. In a separate bowl, melt butter and honey, then stir in lukewarm milk, egg, and salt; whisk well, ensuring the mixture is about 100 F (38 C).

8. Combine the liquid mixture with the flour and yeast; mix until a shaggy dough forms, then knead until smooth and pliable.

9. Form the dough into an oiled ball, place in a clean bowl, cover, and let rise in a warm place until doubled.

10. In a small saucepan, combine sugar, honey, and butter; heat and stir until sugar dissolves and the mixture boils for several minutes, stirring constantly.

11. Stir in almonds and vanilla extract; remove from heat and cool to lukewarm.

12. Preheat the oven to 350 F.

13. Coat a 13x9-inch pan with cooking spray.

14. Roll the risen dough into a 13x9-inch rectangle and place it in the prepared pan, pressing the edges slightly higher.

15. Spread the lukewarm almond topping evenly over the dough.

16. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean; cool completely, then carefully transfer the cake from the pan.

17. Whip 1 cup heavy cream until stiff peaks form.

18. Lighten the cold pastry cream by stirring in one-third of the whipped cream, then gently fold in the rest.

19. Horizontally slice the cooled cake in half.

20. Spread the pastry cream over the bottom half of the cake, then replace the top half.

21. Serve immediately or refrigerate to set the cream.