In a large mixing bowl, dissolve active dry yeast in warm milk (110°F/45°C) and let it sit for about 5–10 minutes until frothy.

Add granulated sugar, softened unsalted butter, salt, and a room temperature egg to the bowl.

Gradually mix in the sifted all-purpose flour until it forms a dough, then knead for 5–7 minutes until smooth and elastic.

Cover the bowl with a damp cloth and let the dough rise in a warm area for about 1 hour, until it has doubled in size.

In a saucepan over medium heat, melt unsalted butter and stir in granulated sugar, pure honey, and heavy cream.

Allow this mixture to bubble gently for 3-4 minutes until it turns a rich golden color, watching for the sugar to dissolve completely.

Remove from heat and fold in the sliced almonds, ensuring they are well coated. Set aside to cool while the dough finishes rising.

Once the dough has risen, gently punch it down to release air.

Grease a 9-inch round cake pan and press the dough into the bottom, spreading it evenly.

Sprinkle the cooled almond topping over the dough, ensuring an even distribution.

Preheat your oven to 350°F (175°C) and bake for 25–30 minutes until the cake is golden brown and puffed.

Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

While the cake is cooling, warm whole milk in a saucepan over low heat without letting it boil.

In a separate bowl, whisk together granulated sugar, all-purpose flour, and egg yolks until smooth.

Gradually pour the warm milk into the egg mixture, whisking continuously.

Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens, about 5–7 minutes.

Remove from heat, stir in pure vanilla extract, and then add softened unsalted butter, mixing until smooth.

Allow the custard to cool to room temperature.

Once the Bee Sting Cake has completely cooled, use a serrated knife to slice the cake horizontally in half.

Spread the silky vanilla custard filling generously over the bottom half of the cake.

Place the top half back on and gently press down.

Refrigerate the assembled cake for at least 2 hours before serving to let the flavors meld beautifully together.