Bee Sting Cake
- For the dough
- 1 milk
- 500 grams Pastry flour
- 100 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 1 cube fresh Yeast 42 grams (approximately 1 ounce)
- 170 grams butter
- Parchment paper (for the pan)
For the dough. Heat the milk to lukewarm. Mix the flour with the sugar, vanilla sugar and salt and form a well in the middle. Crumble the yeast, mix with the milk until smooth and add to the bowl. Let rest for 15 minutes.
Meanwhile, melt the butter and cool to lukewarm. Add to the flour and knead everything vigorously. Cover and let rest for 1 hour to double in volume.
For the topping: Boil the butter with the sugar and cream. Mix in the almonds and continue cooking until the cream is absorbed. Let it cool.
For the filling: Soak the gelatin in cold water. Mix the pudding powder with a little milk. Bring the remaining milk to a boil with the sugar. Prepare the pudding according to the packing instructions. Dissolve the gelatin separately in the warm pudding. Let cool.
Line the baking sheet with parchment paper. Knead the dough again. Roll out to 1 1/2 cm thick (approximately 1/2 inch) and put it on the baking sheet. Let rise for 15 minutes. Preheat the oven to 200°C (approximately 400°F) or 180°C convection (approximately 350°F).
Put the almond paste onto the dough. Bake on the middle rack for 20-25 minutes until brown. Partly cool, cut into quarters, let cool more and halve each quarter.
Whip the cream until stiff and fold into the pudding. Spread the cream onto half of the cake pieces and put the other halves on top. Serve immediately.