Bee sting with vanilla cream
This is our favorite cake with pudding
12 pieces
For the dough:
400 g of flour, 1-2 cubes of yeast, 230 lukewarm milk, 50 g of sugar, 1 pinch of salt, 1 egg, 100 g of butter and fat for the mold
For covering:
75 g butter, 50 g sugar, 50 g honey, 2 tbsp whipped cream, 100 g almonds.
For the filling:
1 vanilla pod, 1 pk. Vanilla pudding powder, 50 g powdered sugar, 200 g soft butter
Preparation:
Put the flour in a bowl, press a bowl in the middle. Crumble the yeast in and mix with 50 ml of milk, 1 tablespoon of sugar and some flour from the edge. Cover in a warm place for 20 minutes.
Mix dough, remaining sugar, egg, butter, remaining milk and a pinch of salt with the flour to a smooth dough. Cover in a warm place for 30 minutes.
Preheat oven to 180 degrees (circulating air: 160 degrees). For the toppings boil butter with sugar, honey and cream. Stir in the almonds, let the mixture cool down.
Distribute the dough in the greased springform, pierce with a fork. Spread almond topping on top. Bake in the oven for about 35 minutes. Take the cake out of the mold, let it cool down.
Cut cake horizontally. Cut the vanilla pod lengthways, scrape out the pith. Prepare the pudding with the pith and pod according to the instructions on the package. Remove pod. Let the custard cool until it is lukewarm, stirring in with a spoonful of soft butter. Place a cake ring around the cake, spread the vanilla on it. Place top plate on top. Make the cake cold for 3-4 hours to set (no longer, otherwise the dough will dry). Possibly. dust with powdered sugar.
I'm quite changed and my dear ones too ...
