Cherry bee sting

Ingredients

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 again for about 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, press a depression in the middle. Heat up 100 ml milk. Dissolve yeast in it. Add 75 g sugar to the flour bowl and mix with some flour from the edge.

2. 2

   Cover the dough and let it rise in a warm place for about 15 minutes. Add 100 g butter, egg, 150 ml milk 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. 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. 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 and let it cool down a bit. Spread honey-almond icing on the leavened dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes until golden brown. Remove and let cool off.

3. 3

   Remove from the stove. Stir in cream. Fold in flaked almonds and let it cool down a bit. Spread honey-almond icing on the leavened dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes until golden brown. Remove and let cool off. Wash the cherries, remove the stalks and pit them. First cut the bee sting in half crosswise, then horizontally. Whip 400 g butter until creamy white. Stir the 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 evenly on the lower cake layers. Spread the cherries on top and place the lid on top. Chill for about 1 hour.

4. 4

   Wash the cherries, remove the stalks and pit them. First cut the bee sting in half crosswise, then horizontally. Whip 400 g butter until creamy white. Stir the 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 evenly on the lower cake layers. Spread the cherries on top and place the lid on top. Chill for about 1 hour.

5. 5

   waiting time approx. 3 1/4 hours