Bee sting

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the cream, take off a few tablespoons of the milk and mix with the pudding powder. Bring the rest of the milk to the boil, remove from the heat and stir in the custard powder. Bring to the boil briefly and chill.

2. 2

   For the dough, put flour in a mixing bowl. Make a depression in the middle. Crumble the yeast and add a teaspoon of sugar to the depression. Heat the milk and pour over the yeast. Mix milk, yeast, sugar and some flour to a paste.

3. 3

   Cover the bowl with a cloth and let the pre-dough rise in a warm place for 30 minutes. Meanwhile, for the topping, boil up the fat with sugar, vanillin sugar and the flaked almonds and brown lightly.

4. 4

   Stir in the milk and let the almond paste cool down. Knead yeast dough with eggs, salt, sugar, grated lemon peel and the fat to a smooth dough. Cover the dough and let it rise for another 30 minutes.

5. 5

   Knead on floured work surface. Roll out to a rectangle of approx. 34 x 38 cm. Place on a greased baking tray and spread with the almond paste. Let the dough rise for another 30 minutes. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes.

6. 6

   For the cream, beat the fat and sugar until fluffy. Add the pudding by the spoonful. Chill the cream. Leave to cool. Cut into 4 long strips and remove from baking tray. Cut the strips horizontally in the middle.

7. 7

   Cut aluminium foil to the length of 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 firm aluminium foil edge.

8. 8

   Fill bee sting strips with cream. Cold place. Cut into portion pieces before serving. Results in about 32 pieces.