Bee sting cuts from sheet metal

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Melt 75 g butter. Add 200 ml milk, dissolve yeast in it. Put flour, eggs, 75 g sugar, salt and lemon zest in a mixing bowl. Add the milk mixture. Knead everything into a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Meanwhile simmer 150 g butter and 150 g sugar until the sugar has melted.

2. 2

   Add 100 g cream, bring to the boil and simmer for about 5 minutes. Stir in almonds, fill into a bowl and let cool down. Knead the dough again. Grease the fat pan of the oven and sprinkle with flour. Roll out the dough evenly in the fat pan. Cover the pan again and let it rise for about 20 minutes. Spread almond icing on the dough. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove from the oven and let cool down. Bring 600 ml milk to the boil in a saucepan. Mix 200 ml milk, pudding powder and 4 tablespoons sugar. Stir the pudding powder into the boiling milk, bring to the boil again briefly and place in a large bowl. Place the foil directly on the pudding and let it cool down briefly.

3. 3

   Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove from the oven and let cool down. Bring 600 ml milk to the boil in a saucepan. Mix 200 ml milk, pudding powder and 4 tablespoons sugar. Stir the pudding powder into the boiling milk, bring to the boil again briefly and place in a large bowl. Place the foil directly on the pudding and let it cool down briefly. Soak the gelatine in cold water. Squeeze out the gelatine, stir into the still warm pudding and chill. When the pudding begins to gel, whip 300 g cream until stiff and fold in. Cut the bee sting into 8 pieces and halve them horizontally. Spread the cream on the cake base and place the lids on top. Chill for at least 2 hours. Cut into 3 pieces with a sharp knife, decorate with balm

4. 4

   Soak the gelatine in cold water. Squeeze out the gelatine, stir into the still warm pudding and chill. When the pudding begins to gel, whip 300 g cream until stiff and fold in. Cut the bee sting into 8 pieces and halve them horizontally. Spread the cream on the cake base and place the lids on top. Chill for at least 2 hours. Cut into 3 pieces with a sharp knife, decorate with balm

5. 5

   2 3/4 hours waiting time

Nutrition Facts

KCAL
330 kcal

CARBS
32 g

FATS
19 g

PROTEINS
7 g