Bee sting cake

Name: Bee sting cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1/2 Baking mix "For yeast dough" (187.5 g baking mix); 1 egg (size S); 75 g Butter or margarine; 90 g Sugar; 125 g Whipped cream; 150 g sliced almonds; 2 sheets white gelatine; 1/2 l Milk; 1 Bag of custard powder "Vanilla Flavor"; 7-10 Tbsp (to boil; for 1/2 l milk); 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1/2 Baking mix "For yeast dough" (187.5 g baking mix)
1 egg (size S)
75 g Butter or margarine
90 g Sugar
125 g Whipped cream
150 g sliced almonds
2 sheets white gelatine
1/2 l Milk
1 Bag of custard powder "Vanilla Flavor"
7-10 Tbsp (to boil; for 1/2 l milk)
7-10 Tbsp Grease

Directions

1
Put the baking mixture into a mixing bowl and stir in half of the dry yeast (included in the package) evenly. Add 75 ml lukewarm water and the egg. Use the dough hooks of the hand mixer to mix everything into a dough. Cover and leave to rise in a warm place for about 30 minutes. Meanwhile melt the fat for the topping at a mild heat. Dissolve 50 g sugar in it, but do not brown.
2
Add cream and bring to the boil. Stir in almonds, let cool down. Roll out the yeast dough on a greased springform pan (24 cm Ø). Spread the topping over it. Let it rise again for about 20 minutes. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Then let it cool down and cut in half crosswise. Soak the gelatine for the filling. Mix 4 tablespoons of milk, pudding powder and remaining sugar. Boil up the rest of the milk. Add the pudding powder and bring to the boil again while stirring.
3
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Then let it cool down and cut in half crosswise. Soak the gelatine for the filling. Mix 4 tablespoons of milk, pudding powder and remaining sugar. Boil up the rest of the milk. Add the pudding powder and bring to the boil again while stirring. Squeeze gelatine and dissolve in the hot pudding while stirring. Let cool slightly. Pour onto the lower base. Place the almond lid on top and let the cake cool down completely. Results in approx. 12 pieces
4
Squeeze gelatine and dissolve in the hot pudding while stirring. Let cool slightly. Pour onto the lower base. Place the almond lid on top and let the cake cool down completely. Results in approx. 12 pieces
5
waiting time approx. 2 hours