German Bee Sting Cake

Instructions

1. Make the dough
   In a large bowl, combine 1 cup of the flour, yeast, 2 tablespoons of the sugar, and salt. Add warm milk and melted butter, then beat with an electric mixer for 2 minutes. Add eggs, vanilla, and enough remaining flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 5-6 minutes.
2. First rise
   Place the dough in a greased bowl, turning once to grease the top. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
3. Prepare the honey almond topping
   In a small saucepan, combine butter, honey, and remaining sugar. Cook over medium heat until butter is melted and sugar is dissolved. Bring to a simmer and cook for 2 minutes. Remove from heat and stir in sliced almonds. Set aside to cool slightly while the dough rises.
4. Shape and top the cake
   Punch down the dough and place it in the prepared cake pan, stretching it to the edges. Pour the honey-almond topping evenly over the dough. Let rest for 15 minutes.
5. Bake the cake
   Bake in the preheated oven for 30-35 minutes, or until golden brown. If the topping browns too quickly, cover loosely with aluminum foil. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
6. Prepare the vanilla cream filling
   In a medium saucepan, heat 1¾ cups of milk with the vanilla bean (if using) until just below boiling. In a separate bowl, whisk together cornstarch, remaining milk, and remaining sugar until smooth. Slowly whisk the hot milk into the cornstarch mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, discard vanilla bean, and stir in vanilla extract if using. Cover with plastic wrap directly on the surface and cool completely.
7. Finish the filling
   Once the custard is cooled, fold in the whipped cream until well combined and smooth. Refrigerate until ready to use.
8. Assemble the cake
   When the cake is completely cool, carefully slice it horizontally into two layers. Spread the vanilla cream filling over the bottom layer, then place the top layer (almond side up) back on top. Refrigerate for at least 1 hour before serving to allow the filling to set.