Bienenstich (German Bee Sting Cake) with Vanilla Cream

Mix 135g all-purpose flour, 28.5g room-temperature butter, 12.5g sugar, 3/4 tsp instant yeast, 3/8 tsp salt, one room-temperature egg and 28.5g water. Knead until smooth and supple. Reserve the milk for the filling.

Cover the dough in a bowl and let rise for about 60 minutes, until puffy.

Fold gently to release excess gas, shape into a 20cm circle and place in a prepared nonstick 20cm cake pan. Cover for another 30 minutes, then gently stretch to the edges.

During the rise, melt 42.5g butter in a saucepan.

Add 33.5g sugar, 31.5g honey and 17.5g cream. Bring to a boil and cook for 3 to 5 minutes, until pale gold. Stir in 64.5g sliced almonds, cool slightly and spread gently over the risen dough without pressing it down.

Preheat the oven to 175°C (350°F).

Bake for 25 to 28 minutes, until the edges are golden brown and the topping bubbles. Cool in the pan for 30 minutes, loosen the edges and unmold onto a rack with the almonds facing up. Allow about 60 minutes of cooling in total, extending this if any warmth remains.

Soften 1 tsp powdered gelatin in 14g water, then melt over low heat until clear and cool slightly.

Whip 113.5g cream to very soft peaks. Mix a little cream into the gelatin, then fold this into the rest. Stir 42.5g no-cook instant vanilla pudding mix with 170g milk and 1/2 tsp vanilla for 2 minutes. Immediately fold in the gelatin cream before the pudding sets.

Use a serrated knife to split the fully cooled cake horizontally.

Spread the vanilla cream over the lower layer and replace the almond-topped layer. Cut into four portions and serve immediately, or refrigerate until serving.