Bee Sting from Sheet Metal with Filling
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour
- 30 g yeast
- 1 egg (s)
- 50 grams sugar
- 70 g mararine
- 3 g salt
- 0.25 liter ¼ milk
- 100 g honey
- 175 g mararine
- 175 grams sugar
- 1 packet vanilla sugar
- 150 g desiccated coconut
- 0.75 liter ¾ milk
- 3 tablespoon sugar
- 80 g custard powder (vanilla)
Print Recipe
Pin Recipe Instructions
- For the yeast dough, dissolve the yeast with 2 teaspoons of sugar in a little warm milk. Put 400 g flour in a bowl. Add the egg, 50 g sugar, 70 g margarine, salt and 1/4 L milk one after the other. Finally add the yeast milk. Knead everything well with the kneading stick of the hand mixer until the dough is smooth and shiny. Possibly add a little more flour until the dough loosely loosens from the edge of the bowl. Cover everything in a warm place and let rise except for doubles. Then roll out the dough, not too thin, on a baking sheet lined with baking paper and let rise again for a total of 1 hour.
- For the topping, melt 175 g margarine a little in a saucepan. Add the honey, 175 g sugar, vanilla sugar and 150 g desiccated coconut (150 g sliced almonds are also suitable, but I haven`t tried it myself). Mix the ingredients well and cook for 5 minutes while stirring, then allow to cool slightly (but you really have to stir the whole time, otherwise the whole mixture could burn).
- Spread the topping on the dough and let it rise again.
- Bake in the preheated oven on the middle rack at 175 ° C for approx. 30 minutes. Let the cake cool down.
- Tip: If necessary, make a wooden stick test in the middle of the cake, as every oven is different. If no dough sticks to the chopsticks, the cake is ready. It becomes a little firmer as it cools down.
- For the filling, mix the custard powder with a few tablespoons of the milk and sugar. Put the milk in a saucepan and bring to the boil. Add the mixed pudding powder to the boiling milk and cook for 1 minute while stirring. Let cool down.
- Tip: So that the pudding does not get skin, I put a bit of cling film on the pudding close to the contact, this prevents skin formation.
- I cut off the edge of cake (I don`t like that) and cut the cake in 4 halves. Now I cut each half across so that you have a top and a bottom. I coat the underside with a thick layer of pudding and put the top back on top. And this is how it is done with each part.
- The cake tastes best when it has been able to sit through for a day.
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