Bee sting

Ingredients

Directions

1. 1

   Warm 125 ml milk lukewarm. Pour flour into a bowl, make a depression in the middle. Crumble yeast into it and mix with milk, 25 g sugar and some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes. Add egg, 50 g butter, 25 g sugar and salt to the flour rim. Knead everything with the dough hooks of the hand mixer to a smooth dough.

2. 2

   Cover the dough and let it rest in a warm place for about 30 minutes. For the icing, boil 75 g butter, 75 g sugar, honey and flaked almonds in a pot while stirring until the mixture becomes slightly brown. Remove from heat and stir in 3 tablespoons of milk. Let it cool down. Grease a springform pan (26 cm Ø) and dust with flour. Roll out the dough on a floured work surface until round (26 cm Ø) and put it into the form. Cover and leave to rise for about 10 minutes. Spread almond icing on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Leave to stand for 5 minutes in the switched off oven. Let cool off on a cake rack.

3. 3

   Cover and leave to rise for about 10 minutes. Spread almond icing on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Leave to stand for 5 minutes in the switched off oven. Let cool off on a cake rack. Remove the bee sting from the tin, cut in half horizontally once. Cut the top layer into 12 cake pieces. For the cream, whip the cream until stiff, pouring in the sauce powder. Spread the cream on the lower cake base. Place the cake pieces on top. Chill the cake for about 1 hour.

4. 4

   Remove the bee sting from the tin, cut in half horizontally once. Cut the top layer into 12 cake pieces. For the cream, whip the cream until stiff, pouring in the sauce powder. Spread the cream on the lower cake base. Place the cake pieces on top. Chill the cake for about 1 hour.

5. 5

   waiting time approx. 3 hours