Bee sting with orange cream

Ingredients for 1 servings:

• 500 g flour
• 75 g sugar
• 100 g butter
• 3 egg yolks
• ¼ liter of milk
• 42 g yeast
• ¼ tsp salt
• lemon peel
• 100 g butter
• 100 g sugar
• 100 g almond flakes
• 2 tbsp honey
• 6 tbsp milk
• 1 ¼ liters of orange juice
• 3 packs of pudding powder, vanilla
• 50 g sugar
• 3 packs of gelatin powder, or 18 sheets of gelatin
• 600 g whipped cream
• 2 packets of vanilla sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Make a yeast dough from the dough ingredients and let it rise. Roll out the dough on a greased baking sheet. Heat the milk with butter, add the almonds, sugar, and honey. Simmer gently, but do not brown, until the mixture looks translucent. Let the topping cool, then spread it evenly over the yeast dough. Let it rise for another 20 minutes. Bake at 200°C for about 25 minutes. Once cooled, cut the dough in half and slice the dough pieces crosswise. Cut the dough pieces with the almond topping to the desired size. This is best done with an electric knife. Bring the orange juice to a boil and make a pudding from the orange juice, pudding powder, and sugar. Stir the softened gelatin into the still-hot pudding and chill, but do not allow it to set. When the orange pudding is cold, carefully stir in the cream whipped with vanilla sugar. Spread the filling on the bottom layer and cover with dough pieces with flaked almonds. Once set, cut the pieces.