bee sting

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Measure out 1 litre of milk. Take off a few tablespoons and mix with the pudding powder. Bring the measured milk to the boil, remove from the stove and stir in the custard powder. Bring to the boil briefly and chill. Put the flour in a bowl. Press a depression in the middle. Crumble the yeast and add a teaspoon of sugar to the depression. Warm 1/4 litre of milk lukewarm and pour over the yeast.

2. 2

   Mix milk, yeast, sugar and some flour to a pulp. Cover the bowl and let the pre-dough rise in a warm place for 30 minutes. In the meantime, bring 150 g butter with 200 g sugar, 1 packet of vanillin sugar and the flaked almonds to the boil and brown lightly. Stir in the rest of the milk and let the almond mixture cool down. Knead the yeast dough with the eggs, 1 pinch of salt, 100 g sugar, 1 packet of vanillin sugar and 100 g fat into a smooth dough. Cover the dough well and let it rise again for 30 minutes. Knead with your hands on a floured work surface and roll out to a rectangle of approx. 34 x 38 cm. Place the dough sheet on a baking tray lined with baking paper and spread with the almond paste. Let the yeast dough rise for another 30 minutes and bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Beat the remaining butter and sugar until fluffy. Whip vanilla pudding by the spoonful under the butter mixture. Melt the coconut oil, let it cool down a bit and stir it into the buttercream. Put the cream in a cool place. Let the bee sting cool down. Cut into 4 long strips and remove from the baking tray. Remove baking paper.

3. 3

   Let the yeast dough rise for another 30 minutes and bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Beat the remaining butter and sugar until fluffy. Whip vanilla pudding by the spoonful under the butter mixture. Melt the coconut oil, let it cool down a bit and stir it into the buttercream. Put the cream in a cool place. Let the bee sting cool down. Cut into 4 long strips and remove from the baking tray. Remove baking paper. Cut the strips horizontally in the middle. Cut aluminium foil in the same length as the cake strips and fold into 6 cm wide strips. Fold the aluminium strips 1 cm wide. Push the narrow edge under the cake strip so that the cake has a rim of aluminium foil. Fill the bee sting strips with cream. Keep cold. Cut into portion pieces before serving. Results in about 32 pieces

4. 4

   Cut the strips horizontally in the middle. Cut aluminium foil in the same length as the cake strips and fold into 6 cm wide strips. Fold the aluminium strips 1 cm wide. Push the narrow edge under the cake strip so that the cake has a rim of aluminium foil. Fill the bee sting strips with cream. Keep cold. Cut into portion pieces before serving. Results in about 32 pieces

5. 5

   1340/ kJ/ 320 kcal