Bee sting with apricot cream filling

Name: Bee sting with apricot cream filling
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 500 g Flour; 1 cube (42 g) fresh yeast; 200 g Sugar; 875 ml Milk; 1 egg (size M); 400 g Butter or margarine; 1/2 TEASPOON Salt; 2 TABLESPOONS Honey; 100 g Almond flakes and sticks; 1 package Pudding powder "Vanilla Flavor"; 50 g Icing sugar; 1 kg fresh apricots; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

500 g Flour
1 cube (42 g) fresh yeast
200 g Sugar
875 ml Milk
1 egg (size M)
400 g Butter or margarine
1/2 TEASPOON Salt
2 TABLESPOONS Honey
100 g Almond flakes and sticks
1 package Pudding powder "Vanilla Flavor"
50 g Icing sugar
1 kg fresh apricots
7-10 Tbsp Fat and breadcrumbs

Directions

1
Pour the flour into a bowl and make a depression in the middle. Mix crumbled yeast, 50 g sugar and 100 ml lukewarm milk in the middle, cover with some flour from the edge. Let the pre-dough rise in a warm place for about 10 minutes. Then add another 150 ml lukewarm milk, egg, 100 g soft fat and salt. Knead ingredients to a smooth dough. Leave to rise for about 20 minutes. For the topping heat 100 g fat, 1/8 litre milk, 100 g sugar and honey. Add almonds, bring to the boil, simmer until the mixture is shiny.
2
Let the mixture cool down a little. Knead the yeast dough well again. Roll out evenly on a greased baking tray sprinkled with breadcrumbs. Prick several times. Spread the topping on top. Let it rise again for about 15 minutes. Then bake in a preheated oven (electric: 200°C/ gas: level 3) for 25-30 minutes. Let it cool down. For the filling, mix pudding powder, remaining sugar and 100 ml milk. Boil up the rest of the milk. Stir in the pudding powder, bring to the boil again. Let it cool down. Cream remaining soft fat and icing sugar. Stir in the pudding by the spoonful. Clean the apricots and carve the skin crosswise. Blanch briefly in boiling water, quench cold.
3
Boil up the rest of the milk. Stir in the pudding powder, bring to the boil again. Let it cool down. Cream remaining soft fat and icing sugar. Stir in the pudding by the spoonful. Clean the apricots and carve the skin crosswise. Blanch briefly in boiling water, quench cold. Peel skin. Halve the apricots and stone them. Cut the cake into quarters and cut across. Lift off the upper halves. Spread the lower halves with some cream, cover with the apricots and cover with the rest of the cream. Place the upper halves on top and press down gently. Chill for about 1 hour. Serve cut into pieces. Results in about 24 pieces
4
Halve the apricots and stone them. Cut the cake into quarters and cut across. Lift off the upper halves. Spread the lower halves with some cream, cover with the apricots and cover with the rest of the cream. Place the upper halves on top and press down gently. Chill for about 1 hour. Serve cut into pieces. Results in about 24 pieces
5
Preparation time approx. 1 3/4 hours (without cooling times)