German Bienenstich Kuchen (Bee Sting Cake)

Make the Pastry Cream

1. Gather the ingredients.

2. In a medium saucepan over medium-low heat, combine the half-and-half, sugar, and vanilla bean. Stir constantly to dissolve the sugar.

3. In a small bowl, whisk together the 2 eggs, egg yolk, flour, and salt until smooth.

4. Temper the egg mixture by adding 1/4 to 1/2 cup of the hot half-and-half mixture to the eggs, whisking constantly.

5. Pouring in a thin stream and whisking constantly, stir the egg mixture into the saucepan with the remaining hot half-and-half mixture.

6. Keep stirring until the mixture starts to thicken; do not let it boil. When it is thick enough to coat the back of a spoon, remove it from heat.

7. Pour the pastry cream into a bowl set on top of an ice-cube-filled bowl. Stir several times.

8. Place plastic wrap over the pastry cream so that it touches the surface to prevent a skin from forming. When the pastry cream has cooled down some, remove it from the ice bath and store it in the refrigerator until ready to assemble.

   Note: The heavy whipping cream will be incorporated into the pastry cream when assembling the cake.

Make the Cake Dough

1. Gather the ingredients.

2. In a large bowl, whisk together the instant yeast and flour.

3. In a microwave-safe bowl, heat the butter and honey in the microwave until just melted. Stir in the lukewarm milk. Add the egg and salt and whisk well. This mixture should have a temperature of 100 F/38 C.

4. Add the liquid mixture to the bowl of flour and yeast. Mix on low in a stand mixer (or with a wooden spoon) until a shaggy dough forms.

5. Knead until the dough becomes smooth and pliable and comes away from the bowl.

6. Form the dough into a ball, oil the surface, and place in a clean bowl.

7. Cover with a clean cloth or plastic wrap and let rise in a warm place for 40 minutes to 1 hour, or until doubled in bulk.

Make the Almond Topping

1. Gather the ingredients.

2. In a small saucepan, combine the sugar, honey, and butter. Heat and stir until the sugar dissolves and the mixture comes to a boil. Continue boiling for several minutes, stirring constantly so it doesn't burn.

3. Add the almonds and vanilla extract, stirring to coat.

4. Remove from heat and cool until lukewarm.

Bake the Cake

1. Preheat the oven to 350 F. Coat a 13 x 9-inch pan with cooking spray. Roll the risen dough out into a 13 x 9-inch rectangle.

2. Place the dough in the pan, pushing it so the edges are slightly higher than the middle.

3. Spread the lukewarm almond topping evenly over the top of the dough.

4. Bake for 45 to 50 minutes. Test for doneness by sticking a toothpick in the center of the cake; if it comes out clean, the cake is done. Remove from oven and let the cake cool completely. Using 2 spatulas, carefully remove the entire cake from the pan, moving it to a waxed paper-coated surface or cutting board.

Assemble the Cake

1. Whip 1 cup heavy whipping cream until very stiff but stop whipping before it becomes clumpy and starts to turn into butter.

2. Stir a third of the whipped cream into the cold pastry cream to lighten it, then carefully fold the rest into the pastry cream, trying not to deflate the volume.

3. Using a serrated knife, cut the cake in half horizontally.

4. Remove the top half and set it aside. Spread the pastry cream over top of the bottom of the cake.

5. Put the top back on the cake. Serve immediately or place in the refrigerator, which helps the pastry cream set up.