Grandmother`s Bee Sting
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 100 g suar
- 1 point yeast, approx. 42 g
- 250 ml milk, lukewarm
- 1 egg (s)
- 50 g butter, soft
- 1 pinch salt
For the filling:
- 2 pts. Vanilla pudding powder
- 750 ml milk
- 100 g suar
- 1 egg yolk
- 200 g whipped cream
For covering:
- 100 g whipped cream
- 50 g butter
- 2 tablespoon honey, liquid
- 100 g suar
- 200 g flaked almonds
Print Recipe
Pin Recipe Instructions
- Crumble the yeast in a well in the flour, add 1 teaspoon sugar and a little milk and stir everything together. Cover and let the dough rise in a warm place for 5 minutes.
- Prepare the pudding with milk and sugar, let it cool a little and then stir in the egg yolks. Let cool completely while stirring.
- Knead the pre-dough with the remaining dough ingredients to form a smooth dough. Let the dough rise for 30 minutes.
- For the topping, briefly bring the cream to the boil with butter, honey and sugar. Mix in the almonds.
- Preheat the oven to 200 ° C.
- Place baking paper on the baking sheet and roll out the dough on it, spread the almond mixture on it and let the dough rise for another 10 minutes.
- Bake the cake for 20 minutes, then let it cool.
- Then quarter the cake, cut in half crosswise and quarter the top half again. Whip the cream until stiff and fold into the pudding. Spread the cream on the lower quarters, place the upper pieces on top and cut the cake all the way through.
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