German Bee Sting Cake

For the cake:
In a large bowl combine all of the cake ingredients and mix well. On a floured surface knead the dough until very smooth (about 10 minutes—do not skip the long kneading).

Form dough into a ball shape and place it back in the bowl. Cover the bowl and let rest in a warm place for 1 hour.

After 1 hour transfer dough into a 9-inch square baking dish and let it rest another 20 minutes.

For the topping:
Preheat your oven to 395°F.

Put a small saucepan over medium heat and melt the butter in it. Then add sugar, honey, vanilla and milk, and let it cook for a minute. Take saucepan away from heat and stir in the almond slices. Let it cool for 10 minutes.

Pour topping over the rested dough and bake for 20 minutes

For the filling:
In a small saucepan bring milk, cornstarch, vanilla, sugar and honey to a boil then lower heat and let it simmer until thickened up while stirring all the time. Take pan off of the heat and let it cool completely.

In a small bowl mix the butter with confectioners’ sugar until fluffy. Add this into the milk mixture and mix with an electric mixer until well combined.

Carefully take your cake out of the pan. Cut your cooled cake horizontally into 2 layers and place the bottom layer on a platter. Spread milk mixture on the bottom part. Place the part with the almonds on top and refrigerate until serving.