Bee Sting Cake (Print Version)

# Ingredients:

01 - 1/4 cup honey.
02 - 1 packet (7g) of active dry yeast.
03 - 1/2 cup milk, slightly warm.
04 - 2 cups plain flour.
05 - 1/4 cup softened butter for the dough.
06 - 1/4 cup sugar for the topping.
07 - 1 1/2 cups heavy whipping cream.
08 - 1 large egg.
09 - 1/2 cup almond slices.
10 - 1/4 cup butter, melted for topping.
11 - 2 tablespoons sugar, for mixing into the filling.
12 - 2 tablespoons cornstarch.
13 - 1 teaspoon vanilla extract.
14 - 1 cup milk for the custard.
15 - 1/4 cup sugar for the dough.

# Instructions:

01 - Combine warm milk and yeast until bubbly. Blend with sugar, butter, flour, and egg. Knead, then let it sit for an hour to rise.
02 - Toast almonds in melted butter with honey and sugar, stirring until caramelized.
03 - Press risen dough into a pan. Spread almond mix on top. Bake at 350°F for about 25-30 minutes.
04 - Beat cream with sugar. Cook milk, sugar, and cornstarch until it thickens. After cooling, fold both mixtures into each other.
05 - Slice the cake horizontally. Spread the creamy mixture inside. Put it in the fridge for 1-2 hours.

# Notes:

01 - Let the baked cake cool down entirely before adding the filling.
02 - For extra flavor, lightly toast your almonds before cooking.

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