Bienenstich

Method

Combine flour, caster sugar, salt and yeast in a mixing bowl. Add egg, egg yolk and warm milk, mixing on medium speed for 3 minutes until a shaggy dough forms. Add softened butter in three additions, beating on medium-high speed for 8-10 minutes total until the dough is smooth, elastic and slightly tacky. Cover and prove at room temperature (20-22C) for 90 minutes until doubled. Shape into a ball, place on a baking tray lined with baking parchment, cover and prove for a further 60 minutes. Meanwhile, prepare the almond topping: melt 60g butter with 75g caster sugar and 30ml honey over gentle heat, stirring until combined; remove from heat and stir in 100g sliced almonds. Preheat oven to 190C (fan 170C). Brush the risen dough with 15ml milk, then spread the warm almond mixture evenly over the top, pressing gently. Bake for 20-24 minutes until golden brown and the internal temperature reaches 92C. Cool on a wire rack for 15 minutes before slicing horizontally into two layers with a serrated knife. Whip cold double cream with 25g icing sugar and 1 tsp vanilla extract to soft peaks, then spread generously over the bottom layer. Top with the second layer and dust lightly with icing sugar before serving.