Bee Sting Cake

Instructions

1. Prepare the dough
   In a large bowl, dissolve the yeast in warm milk and let stand for 5 minutes until foamy. Add sugar, eggs, salt, and butter. Gradually mix in the flour until a soft dough forms. Knead for about 5 minutes until smooth and elastic.
2. First rise
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
3. Prepare the almond topping
   While the dough is rising, make the topping. In a small saucepan, combine butter, honey, and sugar. Cook over medium heat, stirring until the butter is melted and the mixture is smooth. Bring to a simmer and cook for 3 minutes. Remove from heat and stir in the sliced almonds.
4. Shape and top the cake
   Punch down the dough and transfer to a greased 9-inch springform pan, pressing it evenly to the edges. Pour the almond topping over the dough, spreading it to the edges. Let rest for 15 minutes while preheating the oven to 350°F (175°C).
5. Bake the cake
   Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and caramelized. If the top browns too quickly, cover loosely with aluminum foil. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6. Prepare the filling
   In a large bowl, whip the heavy cream until soft peaks form. Add the confectioners' sugar and instant pudding mix, and continue to beat until stiff peaks form and the mixture is thick and creamy.
7. Assemble the cake
   Once the cake is completely cool, use a serrated knife to slice it horizontally into two layers. Place the bottom layer on a serving plate. Spread the cream filling evenly over the bottom layer, then carefully place the top layer (almond side up) on top of the filling.
8. Chill and serve
   Refrigerate the assembled cake for at least 1 hour before serving to allow the filling to set. For best results, let the cake come to room temperature for about 15 minutes before slicing and serving.