Classic German Bee Sting Cake (Bienenstich)

Mix flour, sugar, and yeast in a bowl. Add warm milk, softened butter, and egg. Knead into a smooth dough and let rise in a warm place for 1 hour until doubled in size.

In a saucepan, melt butter with sugar and cream. Add sliced almonds and cook while stirring until the mixture is golden and caramelized. Set aside to cool slightly.

Roll out the risen dough and place in a greased springform pan. Spread the almond mixture evenly on top. Bake at 180°C (350°F) for 25-30 minutes until golden brown.

Prepare vanilla pudding according to package instructions using the milk. Let cool completely. Whip the heavy cream until stiff peaks form.

Once the cake is completely cool, carefully cut it horizontally in half using a sharp serrated knife.

Fold the whipped cream into the cooled vanilla pudding. Spread this mixture on the bottom layer and place the almond-topped layer on top. Chill for at least 2 hours before serving.