Chocolate bee sting slices

Ingredients for 1 servings:

• 375 g flour
• 225 g sugar
• 225 g butter
• 200 ml milk
• 750 g whipped cream
• 200 g dark chocolate
• 150 g chocolate, whole milk
• 42 g yeast
• 2 tbsp honey
• 100 g almond(s), flakes
• 50 g hazelnuts, flakes
• 75 g oat flakes, wholegrain
• 1 m.-sized egg(s)
• 1 pinch of salt

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Chop the chocolate. Heat the cream and melt the chocolate in it. Chill for at least 4 hours. Mix the flour, 75g sugar, and a pinch of salt. Add the egg and 75g butter. Heat 150ml of milk and dissolve the yeast in it, then add to the flour mixture and knead everything well. Cover and let rise in a warm place for 40 minutes. Roll out the dough on a greased and floured baking sheet and cover again and let rise for 30 minutes. Melt 150g butter, 150g sugar, and honey. Brown the almonds, nuts, and oats in it. Stir in 50ml of milk and let cool. Spread the lukewarm glaze over the yeast dough and bake in a preheated oven at 200°C for 18-20 minutes, then let cool. Cut the cake into 3 strips (approx. 13x32cm) and halve horizontally. Whip the chilled cream, spread it on the bottom strips, and place the top strips on top. Chill for 1 hour, then cut each into 10 pieces.