Bee sting with sour cherries

Ingredients for 1 servings:

• 120 ml milk
• 250 g flour
• 25 g yeast
• 50 g sugar
• 50 g butter
• 1 pinch of salt
• 1 egg(s)
• 150 g butter
• 100 g sugar
• 3 tbsp cream
• 1 tbsp honey
• 150 g almonds, sliced
• 1 jar sour cherries (drained weight 350 g)
• 2 tsp cornstarch (heaped)
• 200 ml cherry juice
• 40 g sugar
• 6 sheets of white gelatin
• 1 pack of pudding powder, vanilla flavor
• 200 ml cherry juice
• 300 ml milk
• 150 g sugar
• 300 ml cream
• Powdered sugar for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

For the dough, heat the milk to lukewarm. Sift the flour and make a well in the center. Crumble in the yeast. Add 1 teaspoon of sugar and a little milk. Stir in the flour from the edges. Cover and let rest in a warm place for 15 minutes. Melt the butter. Add the remaining sugar, the remaining milk, salt, butter, and egg. Knead using the dough hook of a mixer until smooth. Cover and let rise in a warm place until doubled in size. Preheat the oven to 190°C (170°C fan-assisted). Grease a springform pan. Roll out the dough to the size of the pan, place it in the pan, and prick with a fork. For the topping, bring the butter, sugar, cream, and honey to a boil. Remove from the heat, stir in the almonds, let it cool slightly, and spread it over the dough. Bake for 35-40 minutes. Let cool. Cut the base in half horizontally and cut the top half into 16 pieces. For the filling, drain the cherries. Mix the cornstarch with 3 tablespoons of cherry juice. Bring the remaining cherry juice to a boil with the sugar, stir in the cornstarch, and bring to a boil again. Remove from the heat and fold in the cherries, then let cool. For the cream, soften the gelatine. Mix the custard powder with a little cherry juice. Bring the milk to a boil with the sugar, stir in the cherry juice, bring to a boil again, then let cool slightly. Squeeze out the gelatine and dissolve it in the mixture. Chill. Once the mixture has set, whip the cream until stiff and fold in. Place the bottom layer on a plate with a cake ring around it. Spread the cherry filling on top, then spread the cream on top. Cover with the top cake slices and chill everything for 6 hours. Remove the cake ring and dust the cake with powdered sugar to serve.