Ingredients:
3⁄4 cup all-purpose flour, plus extra for dusting
1 tbsp unsalted butter, softened and diced,
plus extra for greasing
2 tsp sugar
1 tsp dried yeast
pinch of salt
1 large egg
oil, for greasing

For the glaze:
2 tbsp butter
2 tbsp sugar
1 tbsp honey
1 tbsp heavy cream
1⁄3 cup (1oz) slivered almonds
1 tsp lemon juice

For the crème pâtissière:
1 cup whole milk
1 tbsp cornstarch
2 vanilla beans, split and seeded
¼ cup sugar
3 large egg yolks
2 tbsp unsalted butter, diced

Method:
1 Sift the flour into a bowl. Quickly rub in the butter, then add the sugar, yeast, and salt and mix well. Beat in the egg and add\enough water to make a soft dough.

2 Knead on a floured surface for 5–10 minutes, or until smooth, elastic, and shiny. Put in a clean, oiled bowl, cover with plastic wrap, and leave to rise in a warm place for 45–60 minutes, or until doubled in size.

3 Grease the cake pan and dust with flour. Knock back the dough and roll it out into a circle, so that it fits the pan. Push it into the pan and cover with plastic wrap. Leave to rise for 20 minutes.

4 To make the glaze, melt the butter in a small pan, then add the sugar, honey, and cream. Cook over low heat until the sugar has dissolved, then increase the heat and bring to a boil. Allow to simmer for 3 minutes, then remove the pan from the heat and add the almonds and lemon juice. Allow to cool.

5 Preheat the oven to 375°F (190°C). Carefully spread the glaze over the dough, leave to rise for another 10 minutes, then bake for 20–25 minutes, ensuring it doesn’t
get too dark on the top. Allow to cool in the pan for 30 minutes, then carefully transfer to a wire rack.

6 Now, make the crème pâtissière. Pour the milk into a heavy saucepan and add the cornstarch, vanilla seeds and beans, and half the sugar. Place over low heat.
Meanwhile, whisk the egg yolks with the remaining sugar in a bowl. Continue whisking and slowly pour in the hot milk. Transfer to the pan and whisk until it just
comes to a boil, then remove from the heat.

7 Immediately place the whole saucepan into a bowl of iced water and remove the vanilla beans. Once the sauce has cooled, add the butter and briskly whisk into the
sauce until it is smooth and glossy.

8 Slice the cake in half. Spread a thick layer of crème pâtissière on the bottom half, then place the almond layer on top. Transfer to a serving plate.

BAKER’S TIP:
This German recipe is traditionally filled with crème pâtissière, as in this recipe. It makes a smooth, luxurious filling, which, these days, is a real treat. However, if you are pressed for time, an easier option would be to fill the cake with whipped heavy cream, lightly scented with vanilla extract.

Bienenstich Recipe