Step 1: In a small bowl, gently warm the milk (around 105-115°F or 40-46°C). Sprinkle in the active dry yeast and a teaspoon of sugar. Let it sit for 5-10 minutes until foamy. This confirms your yeast is active.
Step 2: In a large mixing bowl, combine the flour, remaining sugar, salt, and lemon zest (if using). Add the melted butter, egg, and the proofed yeast mixture. Mix with a stand mixer fitted with a dough hook, or by hand, until a soft dough forms.
Step 3: Knead the dough for about 8-10 minutes until it's smooth, elastic, and no longer sticky. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. Pro Tip: A slightly warm oven (turned off, with the light on) is an ideal spot for rising dough.
Step 4: Once doubled, gently punch down the dough to release the air. On a lightly floured surface, roll the dough into a 10-inch round. Carefully transfer it to a greased 10-inch round springform pan. Cover again and let it rise for another 30 minutes.
Step 5: While the dough is on its second rise, prepare the topping. In a saucepan, melt the butter, sugar, honey (or corn syrup), and heavy cream over medium heat. Bring to a gentle boil, stirring constantly, then remove from heat.
Step 6: Stir in the sliced almonds. Spread this mixture evenly over the risen dough in the springform pan.
Step 7: Preheat your oven to 350°F (175°C). Bake the cake for 25-30 minutes, or until the topping is golden brown and bubbly, and the cake is baked through. If the topping browns too quickly, you can loosely tent it with foil.
Step 8: Remove from the oven and let the cake cool in the pan for 10-15 minutes before carefully removing the springform ring. Transfer to a wire rack to cool completely. Pro Tip: Ensure the cake is fully cooled before slicing, or the cream will melt.
Step 9: In a medium saucepan, whisk together the milk, sugar, cornstarch, and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, continuing to stir.
Step 10: Remove from heat and stir in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover directly with plastic wrap (to prevent a skin from forming), and chill in the refrigerator for at least 2 hours, or until thoroughly cold and firm.
Step 11: Once the cake is completely cool, use a long, serrated knife to carefully slice the cake horizontally into two even layers.
Step 12: Whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chilled pastry cream until well combined and light.
Step 13: Spread the cream mixture evenly over the bottom cake layer. Carefully place the top cake layer (almond side up) over the cream. Pro Tip: For easy storage of prepared components like the caramelized almonds or leftover cake, I highly recommend using durable containers.
Step 14: Chill the german bee sting cake bienenstich recipe for at least 30 minutes before serving to allow the cream to set and flavors to meld. Enjoy your homemade German Bee Sting Cake (Bienenstich)!