Bee Sting Cake (serving size - 10 people)

Steps

1. Activate the yeast: Warm 0.3 cups warm milk and dissolve the 2.3 teaspoons active dry yeast (1 packet) in it. Let sit until foamy.
2. Make the dough: In a large bowl, combine 2.5 cups all-purpose flour, 0.3 cups sugar, 0.5 teaspoons salt, the yeast mixture, 0.5 cups unsalted butter, softened, and 2 large eggs. Knead into a smooth, soft dough.
3. First rise: Cover the dough and let rise in a warm spot until doubled.
4. Second rise: Press the dough into a greased 9-inch springform or round cake pan. Cover and let rise again until puffy.
5. Make the honey-almond topping: Heat the oven to 350°F (175°C). While the oven heats, melt 6 tablespoons unsalted butter, for topping with 0.3 cups Basswood Honey and 0.3 cups sugar, for topping in a saucepan over medium heat. Stir in 2 tablespoons heavy cream, for topping and 1.5 cups sliced almonds, and simmer until thickened and golden.
6. Top the dough: Spread the warm almond topping evenly over the risen dough.
7. Bake: Bake until the cake is golden and the topping is caramelized.
8. Cool: Cool the cake completely in the pan on a wire rack.
9. Make the cream filling: Meanwhile, cook 2 cups whole milk, for filling with 1 package vanilla pudding mix or 2 egg yolks + cornstarch, for filling according to package directions (or make a custard with yolks and cornstarch) until thickened. Cool completely, then fold in 1 cups heavy cream, whipped, for filling.
10. Fill and assemble: Once fully cooled, slice the cake horizontally in half. Spread the cream filling over the bottom layer and set the almond-topped layer back on top.
11. Chill and slice: Chill briefly to set the filling before slicing into wedges to serve.