Filling cream for bee stings

Ingredients for 1 servings:

• 370 g milk
• ½ vanilla pod(s), the pulp
• 35 g cornstarch (wheat powder)
• 3 m.-sized eggs
• 75 g sugar
• 3 sheets of gelatin

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 25 minutes

light cream with pudding, without cream

Soak the gelatine in ice-cold water. Beat the egg whites with sugar until stiff peaks form. Mix the cornstarch with a little milk and egg yolk. Boil the remaining milk with the vanilla. Stir the mixed cornstarch into the boiling milk. Bring to a boil briefly (like boiling pudding). Remove the pan from the heat. Squeeze out the softened gelatine well and stir it into the cream until dissolved. Then whisk in no more than one-third of the egg white mixture. Carefully fold in the remaining egg whites with a wooden spoon. Spread over the bee sting while it is still warm. If desired, place a ring around the bee sting. Place the already cut bee sting lid on top. Refrigerate the cake for at least 1 hour until the cream has set.