‘Bienenstich’ almond cake with vanilla cream

Yeast dough: Pour the flour into a bowl and dig a shallow hole in the middle. Mix the room temperature milk with yeast, melted butter and sugar together and pour the mixture into the hole. Leave in a warm place for 20 minutes. Add the eggs, vanilla sugar, orange peel and salt to the flour and beat the dough until it is bubbly and separates from the bowl. Allow the dough to rise for another 20 minutes. Almond mass: combine the butter, sugar, honey, slivered almonds and cream in a saucepan. On medium heat, stir the mixture until the sugar caramelises. Vanilla cream: combine 200 ml milk, vanilla sugar, lemon peel and salt and bring the mixture to a boil. Stir the egg yolk, remaining sugar and flour into the remaining milk. Stir the boiling milk into the egg mass and boil it for 1–2 minutes, stirring constantly. Having left the gelatine to soak for 10 minutes, squeeze the water out and stir the gelatine into the hot cream. Leave the mixture to cool while stirring occasionally, then fold in the rum and whipped cream.
To finish: Roll out the dough on a work surface to a thickness of 1 cm and place it on a buttered baking sheet. Spread the almond mass over the dough and bake it in the oven. Cut the yeast dough in half, fill it with the vanilla cream, refrigerate for 1 hour, divide into portions and serve. Cooking temperature: 180 degrees, cooking time: about 30 minutes.