Bienenstich

Like the Pfaff 1222, this is a classic example of highly complicated, multi-part, German engineering resulting in the Best Thing In the World.

Almond Pastry Cream Ingredients:

6 egg yolks

1 1/2 cup milk

1 cup heavy cream

2/3 cup sugar

1/3 cup cornstarch

1/2 cup water

2 tsp almond extract

Tools:

1 wire whisk (ESSENTIAL. Or you will have almond-scrambled eggs instead of custard)

Whisk together the milk, cream, and sugar over medium-high heat until the liquid is nice and hot (but not bubbling or boiling). In a separate bowl, whisk together (note again the importance of the whisk) the cornstarch and water until it is evenly distributed together and void of cornstarch "snot chunks". Pour that into the hot milk/cream mixture and give everything a good sound whisking. Whisk it baby, whisk it good. Splash in the almond extract, and the one by one, slowly add the egg yolks and whisk the shit out of the mixture so it maintains an even texture. Do not let the mixture boil, and once it thickens up, turn the heat off and let it cool down to room temperature. Meanwhile...

Cake Ingredients:

3 cups flour

2/3 cup lukewarm milk

1/3 cup sugar

1 package of active dry yeast

8 tbsp (1 stick) butter

1 egg

... prepare the cake. Melt the butter and mix the flour, sugar, and yeast together. Combine it all with the lukewarm milk, and add the egg. Beat until the dough is smooth, and then cover it and leave it in a warm place to rise. When the dough has doubled its size, punch it down, then place into a 10 inch springform pan. Cover and let rise again before baking. Meanwhile...

Delicious Almond Crunchy Topping Ingredients:

1 stick butter

3/4 cup sliced almonds

2/3 cup honey

1 tbsp milk

... prepare the delicious almond crunchy topping. Melt the stick of butter, then incorporate the honey, almonds, and milk. Spread this delicious topping over the risen cake dough, and then bake for 30 minutes at 375 degrees.

Once the cake is cool, remove from the springform and cut into two layers. Take the top layer off and set aside. Replace the springform ring and slather in the almond pastry cream, then carefully put the top layer of the cake back on top. Remove the ring once again, and voila! Congratulations, you now have the best cake ever, thanks to fine, fine, German engineering.