Bee sting cake

Name: Bee sting cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 1/8 l + 3 tablespoons + 1/2 l milk; 30 g + 75 g + 250 g butter; 1 egg (size M); 200 g Flour; 1/2 cube (20 g) Yeast; 30 g + 75 g + 2 tablespoons sugar; 1 pinch Salt; 1-2 TABLESPOONS Honey; 100 g Almond leaves; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

1/8 l + 3 tablespoons + 1/2 l milk
30 g + 75 g + 250 g butter
1 egg (size M)
200 g Flour
1/2 cube (20 g) Yeast
30 g + 75 g + 2 tablespoons sugar
1 pinch Salt
1-2 TABLESPOONS Honey
100 g Almond leaves
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Heat 125 ml of milk for the dough. Add 30 g butter to the milk and melt in it. Let it cool down, stir in the egg. Put flour into a mixing bowl. Crumble yeast into it. Add 30 g sugar, salt and the milk-fat mixture to the flour.
2
Knead everything into a smooth dough with the kneading hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 30 minutes. In the meantime bring 75 g butter, 75 g sugar and honey to the boil. Stir in almonds and 3 tablespoons of milk and let it cool down. Put the yeast dough into a greased springform pan (26 cm Ø) and smooth it down. Let it rise again for another 20 minutes. Carefully spread the lukewarm almond mixture on the yeast dough. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) 2 rack from the bottom for 20-25 minutes. Remove the cake, remove from the edge while still warm and let it cool down. Bring 1/2 litre of milk, except for 4 tablespoons, to the boil. Stir the rest of the milk, 2 tablespoons of sugar and pudding powder until smooth and stir into the boiling milk. Bring to the boil again.
3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) 2 rack from the bottom for 20-25 minutes. Remove the cake, remove from the edge while still warm and let it cool down. Bring 1/2 litre of milk, except for 4 tablespoons, to the boil. Stir the rest of the milk, 2 tablespoons of sugar and pudding powder until smooth and stir into the boiling milk. Bring to the boil again. Put foil on the pudding, let it get cold (not in the fridge!). Place 250 g butter at room temperature in a mixing bowl and whip until creamy. Stir in the pudding by the spoonful. Cut the cake base. Spread the butter cream on the lower cake base, place the lid on top and press down slightly. Chill the bee sting cake for 1 hour. Dust the edge with icing sugar before serving
4
Place 250 g butter at room temperature in a mixing bowl and whip until creamy. Stir in the pudding by the spoonful. Cut the cake base. Spread the butter cream on the lower cake base, place the lid on top and press down slightly. Chill the bee sting cake for 1 hour. Dust the edge with icing sugar before serving