Honey Bee Gateau Slices

Name: Honey Bee Gateau Slices
Total time: 4 h
Yield: 1
Ingredients: 3.333 cups flour; 1 cube Yeast (4 tbsp); 0.5 cup lukewarm milk; 0.5 cup sugar; 0.5 cup butter; 0.25 cup pork Lard; 1 pinch salt; untreated lemon zest; 1 egg; 1 packet vanilla pudding mix (or 3 tbsp cornstarch and 1 tsp vanilla flavoring); 2 cups milk; 3 Tbsps sugar; 0.25 cup butter; 1 pinch salt; 1 Vanilla bean; untreated lemon zest; 2 egg yolks; 1 cup light whipping cream (30% fat); 0.375 cup light whipping cream (30% fat); 3 Tbsps honey; 0.5 cup sugar; 2 cups sliced almonds; 1 Tbsp powdered sugar; Parchment paper sheet (for the cookie sheet); flour (for the work surface)

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

ready in 4 h.

Ready in

Ingredients

for

cookie sheet 38 x 25 x 2cm H. (15" x 10" x ¾"

For the yeast dough: 3.333 cups flour; 1 cube Yeast (4 tbsp); ½ cup lukewarm milk; ½ cup sugar; ½ cup butter; ¼ cup pork Lard; 1 pinch salt; untreated lemon zest; 1 egg

For the filling: 1 packet vanilla pudding mix (or 3 tbsp cornstarch and 1 tsp vanilla flavoring); 2 cups milk; 3 Tbsps sugar; ¼ cup butter; 1 pinch salt; 1 Vanilla bean; untreated lemon zest; 2 egg yolks; 1 cup light whipping cream (30% fat)

For the topping: ⅜ cup light whipping cream (30% fat); 3 Tbsps honey; ½ cup sugar; 2 cups sliced almonds

For sprinkling: 1 Tbsp powdered sugar; Parchment paper sheet (for the cookie sheet); flour (for the work surface)

How healthy are the main ingredients?

almond sugar sugar honey salt egg

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Preparation steps

For the yeast dough, sift the flour into a bowl and make a well in the middle. Crumble the yeast into the well and mix with 5 tablespoons milk, 1 teaspoon sugar and a little flour from the edge. Cover and put in a warm place for 15 minutes to allow the yeast to start working.

Cut the butter and lard into small pieces and add to the flour and yeast with the rest of the milk and sugar, the lemon peel and egg. Knead thoroughly until the dough is smooth and elastic and comes away from the sides of the bowl. Cover and put to rise for a further 1 hour, until the dough has doubled in volume.

Meanwhile for the filling, mix the pudding powder (or cornstarch and vanilla flavoring) with 4 tablespoons milk. Put the rest of the milk into a pan with the sugar and salt and bring to a boil.

Slit open the vanilla bean, scrape out the seeds and add to the milk with the lemon peel. Stir the mixed pudding powder into the boiling milk and return to a boil. Remove the pan from the heat and stir in the whisked egg yolks and then the butter. Let cool, stirring.

Line a cookie sheet with baking parchment. Knead the dough again and roll out on a floured work surface to a rectangle to fit the cookie sheet. Lay on the cookie sheet, prick several times with a fork and let rest for 10 minutes. Preheat the oven to 200°C (180° fan) | 350F | gas 4.

Meanwhile prepare the topping. Put the cream, honey and sugar into a pan and bring to a boil. Stir in the flaked almonds and spread evenly on the dough. Bake in the oven (middle shelf) for 30 minutes, until nicely browned. Then take out of the oven and let cool completely.

Once cold, cut off the edges of the cake and cut the cake into quarters. Carefully split the four pieces of cake horizontally with a long knife to produce four pieces with almond topping and four without.

For the filling, whip the cream until stiff and fold into the cold pudding. Spread evenly on the four bottom halves of cake. Cut each of the top halves into 4 pieces, making 16 pieces altogether, and put together in fours on top of the pudding layer on the bottom halves of cake. Press lightly, then cut right through the cake to make 16 pieces. Dust with icing sugar before serving.

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