Cherry bee sting

Name: Cherry bee sting
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 500 g Flour; 75 g Sugar; 1 pinch Salt; 1 cube (42 g) Yeast; 1/8 l Milk; 1 egg (size M); 75 g soft butter or margarine; 150 g Butter or margarine; 100 g Sugar; 50 g Honey; 100 g Almond slivers; 100 g flaked almonds; 5 TABLESPOONS Milk; 2 packages Pudding powder "Vanilla Flavor"; 800 ml Milk; 4 TABLESPOONS Sugar; 250 g Butter or margarine; 1 glass (720 ml, graduation 460 g) Morello cherries; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

500 g Flour
75 g Sugar
1 pinch Salt
1 cube (42 g) Yeast
1/8 l Milk
1 egg (size M)
75 g soft butter or margarine
150 g Butter or margarine
100 g Sugar
50 g Honey
100 g Almond slivers
100 g flaked almonds
5 TABLESPOONS Milk
2 packages Pudding powder "Vanilla Flavor"
800 ml Milk
4 TABLESPOONS Sugar
250 g Butter or margarine
1 glass (720 ml, graduation 460 g) Morello cherries
baking paper

Directions

1
Mix flour, sugar and salt in a bowl. Warm the milk slightly. Dissolve crumbled yeast in lukewarm milk. Add yeast milk, egg and fat to the flour and knead to a smooth dough.
2
Cover the dough and let it rise in a warm place for about 30 minutes. Roll out the dough on a baking tray lined with baking paper. Let it rise again for another 20 minutes. In the meantime, melt fat, sugar and honey for the topping.
3
Add the almonds and brown lightly. Finally stir in milk. Spread the mixture on the dough. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 25-35 minutes. Remove from the oven and let cool off.
4
For the filling, stir the pudding powder with 8 tablespoons of milk until smooth. Bring the remaining milk and sugar to the boil, add the pudding powder and bring to the boil again while stirring. Let the pudding cool down.
5
Cream fat, stir in pudding by the spoonful. Drain the cherries well and fold into the buttercream. Cut the bee sting plate into four longitudinal strips. Cut the strips in half horizontally.
6
Spread the lower half of the dough with butter cream, place the upper half on top and press down lightly. Smooth the edges of the filling. Chill the strips for about 30 minutes and then cut into pieces.
7
Results in about 20 pieces.