Bienenstich with cream and almonds

Mix pudding powder and 60 g sugar with 60 ml cold milk from the totals. Heat 340 ml milk for about 5 minutes, whisk in the cold mixture and boil while stirring for about 2 minutes until thick. Spread in a shallow dish, cover the surface with film, cool for 30 minutes, then refrigerate for at least 60 minutes until completely cold. Keep whipping cream refrigerated.

Cut the butter into pieces. Warm 150 ml reserved milk with 60 g butter gently for about 5 minutes, then check it is no warmer than 35 °C before adding yeast. Mix 325 g flour, 50 g sugar and salt. Add crumbled yeast and warm buttery milk. Knead with a dough hook for at least 5 minutes until smooth. Cover and rise for about 45 minutes until visibly expanded.

Grease a springform tin 26 cm across and 6 cm high with 5 g reserved butter. Knock back and roll dough with 10 g reserved flour, place in the tin, cover and rise for 15 minutes. Heat reserved 60 g butter, 50 g cream and 37.5 g sugar with honey for about 4 minutes until boiling, then simmer for 2 minutes. Off the heat add almonds and spread on dough. Bake for about 30 minutes in a preheated conventional oven at 180 °C. Release the edge immediately, protecting hands, then cool completely on a rack for about 60 minutes.

Split the cold cake horizontally with a bread knife. Put the base on a plate inside a cake ring. Pre-cut the almond top into serving wedges without crushing. Whip 250 g reserved cold cream, sprinkle in stabiliser and whip firmly. Whisk cold pudding smooth, gently fold in whipped cream and spread over the base. Refrigerate for at least 60 minutes. Remove the ring and place lid wedges just before serving.