Name: Bee Sting
Total time: 45 min

Try this delicious cake recipe:

For the dough, melt the yeast in the lukewarm milk. Put sugar, flour, butter, egg, salt in a suitable bowl. Pour over the milk with the dissolved yeast form and knead everything together intensively until you get a smooth dough that separates well from the edge of the bowl.

Let the dough rise in a warm place until it has increased by half its volume.

Later, “fold” the dough, rest it briefly from new and then roll it out so that it fits into a ring (or cake springform pan) of 26 cm ø.

For the topping, heat the honey, sugar, butter and whipping cream to about 108 °C so that sugar threads form. Check the maizena (cornstarch) of the thread with the so-called finger test. To do this, use a wooden spoon to take out a tiny bit of the cooked amount. Remove a small amount with your thumb and index finger (dip your fingers in cold water beforehand so that they do not burn). By spreading the fingers up and down, try to form a sugar thread. If the test results in a coherent thread between the fingers, the quantity has the right consistency.

Stir the almond kernels into the cooked mixture. While still warm, spread them evenly over the rolled-out dough. The dough then go another 20 min and then, in the stove heated to 190 °C,

bake for 20 minutes.

For the filling, boil sugar, vanilla pulp, milk and scraped vanilla pod. Take out the pod

Bee Sting

Yeast dough:

Covering:

Filling:

Instructions:

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