Bee Sting from Tin with Pudding and Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 500g flour
- 3 egg yolks
- 42 g yeast, fresh
- 75 grams sugar
- 100 g butter, soft or mararine
- 0.25 liter ¼ milk, lukewarm
- 0.25 teaspoon ¼ salt
- Lemon peel
For covering:
- 100 g butter
- 100 g suar
- 100 g flaked almonds
- 2 tablespoon honey
- 6 tablespoon milk
For the filling:
- 1 liter milk
- 2 packs custard powder
- 150 grams sugar
- 600 g whipped cream
- 2 packs vanilla sugar
- 2 packs gelatine powder, or 1 sheets gelatine
Print Recipe
Pin Recipe Instructions
- Make a yeast dough from the dough ingredients and let rise. Roll out the dough on a greased baking sheet.
- Heat the milk with butter, add the almonds, sugar and honey. Let simmer gently, do not brown, until the mixture looks translucent. Let the topping cool down and distribute it evenly on the yeast dough. Let rise again for about 20 minutes.
- Bake at 200 ° C top / bottom heat for about 25 minutes.
- After cooling, cut the dough once and then cut these two pieces of dough across.
- Cut the dough pieces with the almond topping to the required size. Preferably with an electric knife.
- For the filling, bring the milk to the boil and cook a pudding from milk, pudding powder and sugar. Stir the softened gelatine into the still hot pudding and chill, but do not let it set.
- When the pudding is cold, carefully add the whipped cream with vanilla sugar.
- Spread the filling on the lower bases and cover with pieces of almond dough. Once the pieces have set, cut through the pieces.
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