Bumblebee sting

Ingredients for 1 servings:

• 300 g flour
• 80 ml milk, lukewarm
• 60 g sugar
• 15 g yeast, fresh
• 70 g margarine
• 1 pinch of salt
• 1 egg(s)
• 50 g margarine, melted for spreading
• 75 g breadcrumbs for sprinkling
• 350 ml cherry juice (from the jar of cherries)
• 3 tbsp sugar
• 1 pack of pudding powder, vanilla
• 750 g cherry(s), well drained
• 300 g puff pastry
• 125 g butter, melted
• 200 g sugar
• 150 g almond(s), chopped
• 2 tbsp milk
• 1 egg(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Yeast cake with cherries, puff pastry and almond brittle

For the yeast dough, sift the flour into a bowl and make a well in the center. Add 1 teaspoon of sugar to the milk, crumble in the yeast, whisk, and carefully pour the mixture into the prepared well. Mix with some of the flour until a thick paste forms. Sprinkle the margarine flakes, the remaining sugar, and the salt onto the edge of the flour. Place the bowl in a warm place for 25 minutes. Then add the egg and knead everything together. Let the dough rise in a warm place for 1 hour. Roll out and place on a baking sheet lined with baking paper. Brush with margarine and sprinkle with breadcrumbs. For the filling, make a pudding from the cherry juice, sugar, and pudding powder according to the package instructions and spread it onto the prepared yeast dough while it is still hot. Arrange the cherries on top. Roll out the puff pastry and place it on top. Bake at 180°C for about 10 minutes. Meanwhile, for the brittle mixture, heat the butter in a pan. Add the sugar and almonds and stir until the sugar is caramelized. Then remove from the heat, stir in the milk, and let the mixture cool. Finally, stir in the egg. Remove the cake from the oven, spread the brittle mixture over the puff pastry, and bake for another 20-30 minutes.