Strawberry bee sting

Name: Strawberry bee sting
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 24
Ingredients: 1,325 l milk + 2-3 tablespoons of milk; 1 cube (42 g) fresh yeast; 400 g Flour; 725 g soft butter, room temperature; 1 egg (size M); 345 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 packages Pudding powder "Vanilla Flavor"; 2 TABLESPOONS Honey; 200 g Almond slivers; 1 kg small strawberries; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

Favourite cake with fruit upgrade: With aromatic strawberries under the pudding cream, Biennstich now simply tastes best of all!

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 24

1,325 l milk + 2-3 tablespoons of milk
1 cube (42 g) fresh yeast
400 g Flour
725 g soft butter, room temperature
1 egg (size M)
345 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 packages Pudding powder "Vanilla Flavor"
2 TABLESPOONS Honey
200 g Almond slivers
1 kg small strawberries
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Heat 125 ml milk. Dissolve yeast in it. Put flour, 75 g butter, egg, 75 g sugar, vanillin sugar, and salt into a mixing bowl. Add yeast milk and knead everything into a smooth yeast dough. Cover and leave to rise in a warm place for about 45 minutes
2
Bring 900 ml milk to the boil in a large pot. Mix 300 ml milk, pudding powder and 120 g sugar. Take the milk off the stove, stir in the custard powder and put it back on the stove. Bring to the boil while stirring and let it boil for at least 1 minute. Place in a bowl, place foil directly on the hot surface and allow to cool
3
Briefly knead the yeast dough and roll it out on a greased, floured fat pan of the oven (approx. 32 x 39 cm). Leave to rise in a warm place for approx. 30 minutes. For the glaze, melt 150 g butter, 150 g sugar and honey in a saucepan. Add almonds and bring to the boil while stirring. Stir in 2-3 tablespoons of cold milk. Set aside for cooling (approx. 20 minutes). Carefully spread lukewarm bee sting on the yeast dough. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-20 minutes. Let the bee sting cool down in the fat pan for at least 2 hours
4
Carefully wash the strawberries, drain well and cut in half. Cut the bee sting crosswise into 4 good 9 cm wide strips. Then cut them open horizontally. Cut vanilla pudding into thirds (or halves) and stir briefly with the whisk of the hand mixer. Also cut 500 g butter into thirds (or halves) and whisk with the whisk of the hand mixer in portions until creamy-white (approx. 10 minutes each). Then stir 1 portion of room-warm pudding into a portion of butter by the spoonful.
5
Spread a thin layer (approx. 0.5 cm thick) of buttercream on the lower parts of the 4 strips and cover with strawberries. Spread the remaining buttercream on top and cover with the upper parts of the strips. Press on lightly. Cover and leave to cool for at least 1 hour (or in a cool place, e.g. a cellar, for about 3 hours). Cut each strip into 6-7 pieces with a serrated knife. Dip the knife into hot water in between.