Creating the German Bee Sting Cake can be an enjoyable and rewarding experience if you follow these structured steps:

1. Prepare the Cake Batter:
– In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well.
– In another bowl, whisk together the warm milk, melted butter, eggs, and vanilla extract.
– Gradually add the wet ingredients to the dry mixture, stirring until a soft dough forms.

2. Knead the Dough:
– Transfer the dough onto a floured surface and knead for about 5-10 minutes until smooth.
– Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 30 minutes or until doubled in size.

3. Bake the Cake:
– Preheat your oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
– Once the dough has risen, punch it down and spread it evenly into the prepared cake pan.
– Bake for 25-30 minutes until golden and a toothpick inserted in the center comes out clean.
– Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

4. Make the Custard Filling:
– In a saucepan, heat the milk until just below boiling.
– In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and vanilla extract.
– Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
– Pour the mixture back into the saucepan and cook over medium heat until thickened, stirring frequently.
– Transfer the custard to a bowl and cover with plastic wrap, pressing it against the surface to prevent a skin from forming. Chill in the fridge.

5. Prepare the Topping:
– In a saucepan, combine honey, butter, and sliced almonds. Cook over medium heat until the mixture is golden brown and bubbling.

6. Assemble the Cake:
– Once the cake is completely cooled, cut it in half horizontally.
– Spread the chilled custard filling on the bottom layer, and then carefully place the top layer back on.
– Spread the almond topping evenly over the top of the cake.