Bee Sting Slices

Ingredients

• 1 packet vanilla pudding powder (for 500 ml milk to boil)
• 500 ml milk (1.5 % fat)
• 50 g whole cane sugar
• 1 pinch salt
• 2 egg yolks
• 50 g butter
• 250 ml Whipping Cream
• 100 ml whipping cream (at least 30% fat content)
• 3 tbsp liquid honey
• 100 g whole cane sugar
• 200 g chopped almond kernels
• 500 g spelt flour
• 42 g yeast (1 cube)
• 125 ml lukewarm milk
• 120 g whole cane sugar
• 120 g butter
• 1 pinch salt
• 1 untreated lemon (zest)
• 1 egg

Instructions

1. 1.

   Sift the flour into a bowl and make a well in the center. Crumble the yeast into it and mix with 5 tbsp milk, 1 tsp sugar and a little flour from the rim to form a pre-ferment. Cover and let rise at a warm spot for about 15 minutes. Add the butter in small pieces, the remaining milk and sugar, salt, lemon zest and egg to the pre-ferment. Knead thoroughly until the dough is smooth and elastic and pulls away from the bowl edge. Let the dough rise covered again for 1 hour until it has roughly doubled in volume.

2. 2.

   Meanwhile, whisk the pudding powder into 4 tbsp milk for the filling. Bring the remaining milk with sugar and salt to a boil. Stir the pudding powder into the boiling milk and let it come to a boil. Remove from heat and stir in the beaten egg yolks and finally the butter into the pudding. Let the cream cool while stirring occasionally.

3. 3.

   Line a baking sheet with parchment paper. Punch the dough again, roll it out on a floured surface to sheet size, lay it onto the sheet. Prick the dough several times with a fork and let rise for about 10 more minutes.

4. 4.

   For the topping, combine cream, honey and sugar in a pot and bring to a boil. Stir in almonds and spread the mixture evenly over the dough. Bake the cake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 30 minutes until golden yellow.

5. 5.

   Remove the Bee Sting from the oven and let cool. Trim the edges, cut horizontally in half and divide the top into about 20 pieces.

6. 6.

   For the filling, whip the cream stiff and fold it into the cooled pudding. Spread the pudding cream evenly over the lower dough half. Top with the lid pieces, press lightly and serve the Bee Sting slices.