German Bee Sting Cake (Bienenstich) with Honey-Almond Topping

**Make the Dough:** In a large bowl, combine 2 3/4 cups flour, yeast, 1/4 cup sugar, and 1/2 teaspoon salt. Add warmed milk, melted butter, and egg. Mix until a dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled.

**Make the Custard:** In a medium saucepan, whisk together egg yolks, 1/2 cup sugar, and cornstarch until smooth. Gradually whisk in milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and stir in vanilla extract. Transfer to a bowl, cover with plastic wrap (pressing directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 1 hour.

**Make the Topping:** In a medium saucepan, combine 1/2 cup butter, honey, and 1/4 cup sugar. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a simmer and cook for 2 minutes, stirring occasionally. Remove from heat and stir in sliced almonds.

**Assemble and Bake:** Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.

Punch down the risen dough and spread it evenly into the prepared baking pan. Sprinkle the remaining flour evenly over the dough surface.

Pour the honey-almond topping evenly over the dough. Bake for 25-30 minutes, or until golden brown.

**Finish the Custard:** While the cake is baking, whip the chilled custard with an electric mixer until smooth. Gently fold in the whipped heavy cream.

**Assemble the Cake:** Let the baked cake cool completely. Cut the cake in half horizontally. Spread the custard filling evenly over the bottom layer. Replace the top layer of the cake.

Cut into squares and serve.