Bee Sting Sheet Cake

Ingredients

• 500 g spelt flour
• 20 g yeast
• 80 g sugar
• 200 ml milk (lukewarm)
• 0.5 lemon (unprocessed)
• 2 tsp vanilla sugar
• 80 g Butter
• 2 Eggs
• 100 g butter
• 5 tbsp milk
• 200 g sliced almonds
• 200 g sugar
• 0.5 Vanilla bean
• 0.5 l milk
• 3 egg yolks
• 50 g sugar
• 50 g cornstarch
• 100 g Soft Butter
• 100 g powdered sugar

Instructions

1. 1.

   Sift the flour into a bowl. Create a well in the center, crumble the yeast into it, add 1 tsp sugar and mix with some lukewarm milk and flour to form a thick pre-ferment. Lightly dust the pre-ferment with flour and let it rise covered in a warm place for about 15 minutes until doubled.

2. 2.

   Distribute salt around the bowl edge, grated lemon zest, eggs, and butter. Knead everything together with a hand mixer and dough hook. Gradually incorporate enough milk to achieve a soft but not sticky dough. Cover and let rise in a warm spot for about 30 minutes until doubled again.

3. 3.

   Line a baking sheet with parchment paper. Roll or press the dough onto the sheet to a thickness of about 1.5 cm, cover again and let rest for another 15 minutes.

4. 4.

   Meanwhile prepare the topping: bring milk and butter to a boil. Add almonds and sugar, simmer gently until the milk is absorbed and the mixture looks slightly translucent but not browned. Let it cool.

5. 5.

   Spread the cooled topping evenly over the dough without pressing it in, then bake for about 25 minutes until golden brown. Carefully remove the cake from the sheet and let it cool.

6. 6.

   For the filling, heat milk with the scraped vanilla bean. Whisk egg yolks with sugar until frothy, then stir in cornstarch.

7. 7.

   Gradually whisk the hot vanilla milk into the mixture, return everything to the pot, and cook while stirring until it thickens once. Let it cool by whisking frequently.

8. 8.

   Cream butter and sift powdered sugar into it. Fold the vanilla custard into the buttercream in spoonfuls.

9. 9.

   Slice the cooled cake into wide long strips, cut each strip crosswise for filling, spread with buttercream, then reassemble. Cut the bee sting sheet cake into portions with a sharp knife and serve.