Bee sting with caramel pudding cream

Ingredients for 1 servings:

• 500 g flour (spelt flour is also suitable)
• 75 g sugar
• 100 g butter, soft or margarine
• 3 egg yolks
• ¼ liter milk, lukewarm
• 42 g yeast
• ¼ tsp salt
• 1 lemon(s), some grated peel
• 100 g butter
• 100 g sugar
• 100 g almond flakes
• 2 tbsp honey
• 6 tbsp milk
• 800 ml milk
• 3 packs of pudding powder (vanilla)
• 2 tbsp sugar
• 1 can condensed milk (caramel milkmaid, approx. 400g)
• 600 g cream
• 1 packet of vanilla sugar
• 1 pack of gelatin powder, or 6 sheets of gelatin

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 3 hours 25 minutes; Total time approx. 8 hours 5 minutes

Buy ready-made caramel milk or a can of sweetened condensed milk filled with water and simmer gently for about 2-3 hours (the longer you simmer the can, the firmer the caramel will be). Sift flour into a bowl and make a well in the center. Crumble yeast and mix into the well with a little sugar and milk to form a soft starter dough. Lightly dust with flour and let rise in a warm place until the starter dough has doubled in size (about 15 minutes). Sprinkle sugar, salt, and lemon zest onto the edge of the flour, add the softened butter, lukewarm milk, and egg yolk, and knead the dough firmly (with a food processor or dough hook) until smooth. Cover the dough and let rise in a warm place until it has roughly doubled in size (about 30 minutes). Roll out the dough on a greased baking sheet. Heat the milk and butter together, then add the flaked almonds, sugar, honey, and cream. Simmer gently, but do not brown, until the mixture looks translucent. Allow the topping to cool, then spread it evenly over the yeast dough. Let it rise for another 20 minutes. Bake in a hot oven at 200°C for about 25 minutes. Once cooled, cut the dough in half and slice the pieces horizontally. Cut the dough pieces and the almond flakes to the desired size immediately – this is best done with an electric knife. Bring the milk to a boil and make a pudding from the milk, sugar, and pudding powder. Stir the softened gelatin powder (soak the gelatin leaves according to the package instructions beforehand) and the milk powder into the still-hot pudding and chill, but do not allow it to set. When the pudding is cold, carefully stir in the cream whipped with vanilla sugar. Spread the caramel filling on the bottom layer and cover with pieces of dough and almond flakes. Once set, cut the pieces.