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🍰 Bee Sting Cake Strips

685 kcal · 30 min · 4 servings

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 sliced 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 (zested peel)
• 1 egg

Instructions

1. 1. Put the flour into a bowl and sift it.
2. 2. Make a well in the center.
3. 3. Crumble the yeast into the well.
4. 4. Mix the yeast with 5 tablespoons of milk, 1 teaspoon of sugar, and a little flour from the edges to form a pre-dough.
5. 5. Cover the bowl.
6. 6. Let the pre-dough rise in a warm place for about 15 minutes.
7. 7. Add the butter (cut into small pieces) to the pre-dough.
8. 8. Add the remaining milk to the pre-dough.
9. 9. Add the sugar to the pre-dough.
10. 10. Add the salt to the pre-dough.
11. 11. Add the lemon zest to the pre-dough.
12. 12. Add the egg to the pre-dough.
13. 13. Knead everything thoroughly until the dough is smooth and elastic.
14. 14. Continue kneading until the dough pulls away from the sides of the bowl.
15. 15. Cover the dough again.
16. 16. Let the dough rise for 1 hour.
17. 17. Wait until the volume of the dough has roughly doubled.
18. 18. Mix the pudding powder with 4 tablespoons of milk until smooth.
19. 19. Bring the remaining milk, sugar, and salt to a boil.
20. 20. Stir the pudding powder into the boiling milk.
21. 21. Let the mixture boil briefly.
22. 22. Remove the pot from the heat.
23. 23. Stir in the beaten egg yolks into the pudding mixture.
24. 24. Stir the butter into the pudding mixture.
25. 25. Let the cream cool down, stirring occasionally.
26. 26. Line a baking sheet with baking paper.
27. 27. Knead the dough again firmly.
28. 28. Roll out the dough on a floured work surface.
29. 29. Roll the dough to fit the size of the baking sheet.
30. 30. Place the dough on the sheet.
31. 31. Prick the dough several times with a fork.
32. 32. Let the dough rise again for about 10 minutes.
33. 33. Put cream, honey, and sugar in a pot.
34. 34. Bring the mixture to a boil.
35. 35. Stir in the almonds.
36. 36. Spread the mixture evenly over the dough.
37. 37. Preheat the oven to 180 °C (convection: 160 °C; gas: setting 2–3).
38. 38. Bake the cake in the preheated oven for about 30 minutes until golden yellow.
39. 39. Remove the bee sting cake from the oven.
40. 40. Let the cake cool.
41. 41. Trim the edges.
42. 42. Cut the cake horizontally into two halves.
43. 43. Portion the top layer into about 20 pieces.
44. 44. Whip the cream until stiff.
45. 45. Fold the cream into the cooled pudding.
46. 46. Spread the pudding cream evenly over the bottom layer of dough.
47. 47. Place the top pieces on top.
48. 48. Press them down slightly.
49. 49. Serve the bee sting cake strips.

Nutrition per serving

• kcal: 685
• Protein: 11 g · Fett/Fat: 39 g · Carbs: 72 g