Bee sting cake

Ingredients

Directions

1. 1

   For the dough mix flour and dry yeast. Add 30 g sugar, salt, egg, 25 g fat and milk and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Warm the remaining fat, melt 50 g sugar in it while stirring. Add cream and let it boil down a little. Add almonds.

2. 2

   Knead dough again. Line the bottom of a springform pan (26 cm Ø) with baking paper and put the dough into it. Press the surface smooth with your hands. Spread almond paste on top and bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Drain the apricots and let them drip off. For the filling, mix 6 tablespoons of milk, pudding powder and sugar. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again while stirring. Let it cool down to room temperature. Whisk butter until creamy with the whisk of the hand mixer. Stir in the pudding bit by bit. Let the cake cool down on a cake rack and cut in half. Cut the apricots into slices and cover the bottom half of the cake with them.

3. 3

   Let it cool down to room temperature. Whisk butter until creamy with the whisk of the hand mixer. Stir in the pudding bit by bit. Let the cake cool down on a cake rack and cut in half. Cut the apricots into slices and cover the bottom half of the cake with them. Spread butter cream on top and smooth it down. Cover with the almond base and let it set in the fridge for about 30 minutes. Makes 12 pieces