1. Add the spelt flour, sugar, and salt to the bowl of a food processor and mix to combine. Make a small well in the flour and add the crumbled yeast. Add the lukewarm milk and mix it with the yeast a bit – cover the bowl and let the yeast do its work for about 10 minutes. In the meantime, melt the butter and let cool down. As soon as the yeast has bubbled up a bit, add the melted butter to the bowl (along the sides of the bowl) and mix/knead the dough (with dough hooks) for about 5-6 minutes until you get a smooth dough that comes off the sides of the bowl easily. Cover the bowl with a slightly damp kitchen towel and let the dough rise in a warm place for about 45 minutes.

2. While the dough is rising, prepare the custard for the filling. Mix a few tablespoons of the milk with the cornstarch, sugar, and vanilla extract (or paste). Add the remaining milk to a saucepan and bring to a boil. As soon as the milk starts to boil, add the cornstarch mixture and stir in. Allow the custard to boil/bubble briefly, stirring constantly, until the custard has thickened nicely. Remove the saucepan from the heat and let the custard cool down briefly, then stir in the egg yolk. Place a piece of plastic wrap right on top of the custard (to prevent skin from forming) and let cool down completely.

3. Line a 10-inch (26cm) springform tin with baking parchment and grease lightly. Place the risen dough in the springform tin and press down to create an even layer (make sure to press it into every corner). Cover the dough and let rise for another 15-20 minutes.

4. Preheat the oven to 350°F (180°C). Add the butter, heavy cream, sugar, and honey for the topping to a small saucepan and bring to a boil. Let the mixture simmer for about 2 minutes, then add the sliced almonds and stir in. Remove from the heat and let cool down slightly.

5. Carefully spread the almond topping all over the risen dough and bake the bee sting cake for about 30 minutes. If the topping gets too dark, simply cover it with a piece of baking parchment. Don’t touch the almonds, though – they are very sticky. Remove the bee sting cake from the oven, remove the sides of the springform tin, and pull the cake with the baking parchment onto a cooling rack – let cool down completely.

6. Whisk the cold heavy cream for the filling until soft peaks form. Add the cream stiffener and continue whisking until stiff peaks form. Add the cooled custard to a large bowl and stir briefly – you don’t want any lumps in the cream. Gradually add the whipped cream and fold in.

7. Cut the bee sting cake in half horizontally, place the base on a serving plate, and place a cake ring around it. Spread some vanilla custard cream on the base and place the strawberries in small pieces evenly on top. Spread the remaining cream over the strawberries, place the top of the bee sting cake on top, and press it down lightly. Place the bee sting cake for at least 2 hours in the fridge. Before serving, remove the cake ring and clean the sides of the cake, if necessary. Use a sharp serrated knife to cut the cake to avoid the cream being pressed together.