Bee Sting Cake (Bienenstich)
14g active dry yeast
60ml warm water
170g unsalted butter, softened
150 g white sugar
2 eggs, room temperature
3 egg yolks
3g salt
120ml warm milk
10ml vanilla extract
115g sour cream, room temperature
500g all-purpose flour
30g unsalted butter, melted
145g packed light brown sugar
85g unsalted butter
90ml heavy whipping cream
90ml honey
60ml lemon juice
60g sliced almonds
520g pastry cream
1. Combine the yeast, and the warm water; set aside to proof for 5 minutes.
2. Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.
3. Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.
4. For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.
5. Bake at 190c for 30 minutes, or until the nuts are golden. Cool on a rack.
6. Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.