To begin, preheat your oven to 180°C (350°F). In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. In a separate bowl, whisk together the warm milk, softened butter, and egg until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead the dough for 5 minutes until smooth and elastic, then cover and let it rise for 1 hour in a warm place.

While the dough is rising, prepare the almond topping. In a small saucepan, melt the butter over medium heat. Add sugar, honey, and heavy cream, stirring until the sugar dissolves. Bring the mixture to a gentle boil and cook for 2 minutes. Remove from heat, stir in the sliced almonds, and let it cool slightly.

Once the dough has doubled in size, punch it down and transfer it to a greased 20cm (8-inch) round cake pan. Spread the dough evenly across the pan, pressing gently into the edges. Spoon the almond topping evenly over the surface of the dough, ensuring full coverage. Let the dough rest for another 20 minutes to rise slightly.

Bake the cake in the preheated oven for 25–30 minutes, or until the topping is golden and caramelized. Remove from the oven and allow it to cool completely in the pan before carefully removing it onto a wire rack.

While the cake cools, prepare the custard filling. In a medium saucepan, heat the milk until warm but not boiling. In a bowl, whisk the egg yolks, sugar, and corn starch until smooth. Gradually pour the warm milk into the egg mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a creamy custard. Remove from heat and stir in the vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely. Once cooled, fold the whipped cream into the custard to create a light filling.

Carefully slice the cooled cake horizontally into two layers. Spread the custard filling evenly over the bottom layer, then gently place the top layer with the almond topping back on top. Press lightly to secure the layers.

To serve, slice the Bienenstich into wedges and present on a cake stand or platter. This cake pairs beautifully with coffee or tea. For added elegance, dust lightly with powdered sugar before serving. Store leftovers in the refrigerator to maintain the freshness of the custard filling.