Raspberry – Amaretto – Bee Sting

Ingredients for 1 servings:

• 300 g flour
• 1 packet of dry yeast
• 50 g sugar
• 1 tsp salt
• 150 ml milk, lukewarm
• 50 g butter
• 50 g butter
• 50 g sugar
• 2 tbsp honey
• 2 tbsp milk
• 100 g almond flakes or sticks
• 250 g mascarpone
• 2 tbsp powdered sugar
• 2 tbsp Amaretto
• 400 ml cream
• 250 g raspberries, frozen or fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Bee sting in a springform pan

First, for the yeast dough, sift the flour into a bowl, mix with the dried yeast, sugar, and salt. Add the warm milk and the butter in small pieces and knead everything – using a dough hook or by hand – until you have a smooth yeast dough that should no longer stick to the bowl. Cover and let rise in a warm place for about 45 minutes. Then transfer to a greased 26 cm springform pan, spread evenly, re-cover, and let rise for another 15-20 minutes. Meanwhile, preheat the oven to 180°C (top/bottom heat). Meanwhile, for the topping, bring the butter, sugar, and honey to a boil. Deglaze with the milk and stir in the flaked almonds. Spread the almond mixture as evenly as possible over the yeast dough and then bake the cake in the preheated oven for about 25-30 minutes. Let cool on a wire rack. For the filling, hull the raspberries or let them thaw, as needed. Mix the mascarpone with the powdered sugar and Amaretto until smooth. Whip the cream until stiff and fold in along with the raspberries. Cut the cooled yeast cake in half crosswise and cut the top into 12 equal “cake slices.” Pour the filling onto the base and top with the top slices. Refrigerate until ready to serve.