Bee sting from sheet metal

Name: Bee sting from sheet metal
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 475 g soft butter; 1 l Milk; 1 cube (42 g) Yeast; 500 g Flour; 2 Eggs (size M); 225 g + 4 tablespoons sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 2 packages Pudding powder "Vanilla Flavor"; 100 g Whipped cream; 200 g chopped almonds; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

475 g soft butter
1 l Milk
1 cube (42 g) Yeast
500 g Flour
2 Eggs (size M)
225 g + 4 tablespoons sugar
1 pinch Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
2 packages Pudding powder "Vanilla Flavor"
100 g Whipped cream
200 g chopped almonds
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

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. For the buttercream bring 600 ml milk to the boil in a saucepan.
2
Mix 200 ml milk, pudding powder and 4 tablespoons sugar. Stir into the boiling milk, bring to the boil again briefly and place in a bowl. Cover with foil and let it cool down. In the meantime, simmer 150 g butter and 150 g sugar until the sugar has melted. Add cream, bring to the boil and simmer for about 5 minutes. Stir in almonds, fill into a bowl and let it cool down. Knead 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 and let it rise for about 20 minutes. Spread almond icing on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take out of the oven and let cool down.
3
Grease the fat pan of the oven and sprinkle with flour. Roll out the dough evenly in the fat pan. Cover the pan and let it rise for about 20 minutes. Spread almond icing on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take out of the oven and let cool down. Mix the vanilla pudding with the whisks of the hand mixer until creamy. Whip 250 g butter until creamy white. Stir in the pudding by the spoonful. (Important: pudding and butter should have the same room temperature). Cut the bee sting into 8 pieces and halve them horizontally. Spread the cream on the base and place the lids on top. Put them in a cool place for about 1 hour. Cut into 3 pieces with a sharp knife and serve immediately
4
Mix the vanilla pudding with the whisks of the hand mixer until creamy. Whip 250 g butter until creamy white. Stir in the pudding by the spoonful. (Important: pudding and butter should have the same room temperature). Cut the bee sting into 8 pieces and halve them horizontally. Spread the cream on the base and place the lids on top. Put them in a cool place for about 1 hour. Cut into 3 pieces with a sharp knife and serve immediately
5
waiting time approx. 1 3/4 hours