Bee Sting Cake
- For the dough
- 500 grams Pastry flour (plus more for the work surface)
- 1 pinch salt
- 1 cube Yeast (42 grams)
- 250 milliliters lukewarm milk
- 80 grams sugar
- 150 grams melted butter
- 1 egg
- For covering
- 100 grams butter
- 100 grams sugar
- 1 packet Vanilla sugar
- 2 Tbsps honey
- 100 grams Whipped cream
- 200 grams slivered almonds
For the dough: In a bowl, crumble the yeast over the milk until smooth. In the bowl of an electric mixer fitted with the dough hook, combine the flour, salt, sugar, melted butter and egg and mix. Add the yeast and knead until smooth. Cover and let rise in a warm place for 1 hour.
For the topping: In a saucepan, heat the butter, sugar, vanilla sugar, honey and cream over low heat, stirring all the while. Add the almonds and bring to a boil stirring occasionally. Remove from the heat and let cool slightly.
Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment. On a lightly floured surface, roll out the dough and place on the baking sheet and let rest 15 minutes.
Spread the almond paste on the dough. Bake about 30 minutes.
For the filling: In a bowl, stir together the vanilla pudding and 125 ml (approximately 1/2 cup) milk. In a saucepan, heat the remaining milk with the sugar, stirring occasionally, just before it comes to a boil. Stir in the vanilla pudding mixture and bring to a boil while stirring. Remove from the heat, transfer to a bowl and sprinkle the top with a little powdered sugar to prevent a skin from forming). In a bowl, beat the butter with the powdered sugar until creamy and stir in the pudding. Refrigerate until set. Cut off about 2 cm (approximately 3/4-inch) of cake from the edges. Divide the cake into 4 equal pieces and halve the cake horizontally. Spread the cream on the bottom halves and smooth. Top with the remaining pieces and spread the almond t