Bienenstich (Bee Sting Cake) vs Traditional Bakewell Tart

Both desserts lean on butter, sugar, eggs, almonds and vanilla, yet they put them to very different work. Bienenstich layers a soft yeasted dough under a caramelized crust of almond flakes cooked in butter, sugar and honey, then fills it with a chilled vanilla custard of heavy cream, egg and cornstarch, lightened with whipped cream. The Bakewell tart instead folds ground almonds into a creamed butter-and-egg frangipane, baked over raspberry jam in a blind-baked shortcrust case and finished with a sweet icing glaze. One is airy, creamy and honeyed; the other dense, nutty and bright with fruit.