Interlude: Bienenstichkuche

I made this Bienenstichkuche for the first time for a potluck earlier in the summer, and it was absolutely delicious! I love the name, the creamy-crunchy texture, and the honey-lemon flavor (which I amped up with lots of extra almond extract). Yesterday I made a gluten- and dairy-free variation for my friend's birthday party using this cake as the layers and replacing the milk in the pastry cream with coconut milk. I baked the cake in two layers because crumbly polenta-based cake is very hard to cut smoothly, and put the almond topping on the thinner upper layer.