Bee sting from sheet metal

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3.5 8
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 1,1 l Milk
  • 350 g Sugar
  • 2 packages Pudding powder "Vanilla Flavor"
  • 500 g Flour
  • 1 cube (42 g) Yeast
  • 650 g room-warm butter
  • 1 egg (size M)
  • 1 pinch Salt
  • 2 TABLESPOONS liquid honey
  • 50 g Whipped cream
  • 150 g flaked almonds
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Grease

Directions

  1. 1

    Stir 100 ml milk, 100 g sugar and pudding powder until smooth. Bring 800 ml milk to the boil, remove from the heat, stir in the custard powder and boil for another 1 minute. Pour into a bowl, cover the surface directly with foil and let it cool down. In the meantime, put flour into a bowl and press a depression in the middle. Heat 200 ml milk. Dissolve yeast in it. Add 100 g sugar to the flour and mix.

  2. 2

    Cover the pre-dough and let it rise in a warm place for about 15 minutes. Add 100 g butter, egg and salt to the pre-dough. Knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 45 minutes. For the glaze, boil 150 g butter, 150 g sugar and honey in a pot while stirring, simmer for about 1 minute. Remove from the stove. Stir in cream. Fold in flaked almonds. Let cool down. Knead the yeast dough again and roll out on a greased fat pan of the oven (32 x 39 cm). Let it rise again for about 20 minutes. Spread honey-almond icing on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.

  3. 3

    Fold in flaked almonds. Let cool down. Knead the yeast dough again and roll out on a greased fat pan of the oven (32 x 39 cm). Let it rise again for about 20 minutes. Spread honey-almond icing on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take out and let cool down. Quarter the bee sting plate and cut in half horizontally. Whip 400 g butter until creamy white. Stir pudding at room temperature (butter and pudding must be at the same temperature) briefly and add to the butter by the spoonful, stirring continuously. Spread the butter cream on the lower cake layers and smooth it down. Place the lid on top. Chill for about 1 hour.

  4. 4

    Take out and let cool down. Quarter the bee sting plate and cut in half horizontally. Whip 400 g butter until creamy white. Stir pudding at room temperature (butter and pudding must be at the same temperature) briefly and add to the butter by the spoonful, stirring continuously. Spread the butter cream on the lower cake layers and smooth it down. Place the lid on top. Chill for about 1 hour.

  5. 5

    waiting time 3 1/2 hours

Nutrition Facts

KCAL
420 kcal
CARBS
36 g
FATS
29 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeBaking tip