Bee bite cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put flour, 30 g sugar, egg and lemon zest in a bowl. Crumble the yeast into a cup and stir with the remaining sugar until smooth. Pour into the flour. Melt the fat and add the cold milk.

2. 2

   Also pour the lukewarm milk-fat mixture into the bowl and knead everything into a soft yeast dough. Cover the dough and let it rise in a warm place for about 30 minutes. In the meantime melt the fat for the bee sting mixture.

3. 3

   Add sugar, honey and almonds and bring to the boil while stirring until the mixture begins to brown. Stir in the milk and let it cool down. Knead the yeast dough once more, put it into a greased springform pan and press it flat.

4. 4

   Leave to rise in the mould for 10-15 minutes. Spread the bee sting mixture on top and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 20 minutes (cover after 15 minutes if necessary).

5. 5

   Leave to stand for 5 minutes in a switched-off oven. Then let it cool down on a cake rack. Remove from the tin and cut through once. For the filling, pour cold milk into a high mixing bowl.

6. 6

   Add cream powder and mix briefly with the whisk of the hand mixer at the lowest setting. Whip for about one minute at the highest setting until creamy. Spread on the lower base and chill for 10-15 minutes.

7. 7

   Then place the top half of the dough on top and press down lightly. Refrigerate for another 1/2 - 1 hour. Results in about 12 pieces.