Fruity Bee Cake

Soak gelatine. Mix the pudding powder with 2 tablespoons of sugar and 6 tablespoons of milk until smooth. Boil the remaining milk. Stir in pudding powder, simmer for approx. 1 min. Allow to cool slightly. Squeeze out the gelatine and dissolve it in the warm pudding. Cover the pudding with foil and let it cool to room temperature.

Heat 2,100 ml milk, crumble yeast and dissolve in it. Knead the flour, 3 tablespoons of sugar, 30 g of butter, salt, egg and yeast milk. Cover and let rise in a warm place for about 30 minutes.

3rd almond lid: Bring 50 g butter, 1 tablespoon sugar, honey and 3 tablespoons cream to the boil and simmer for 1-2 minutes. Add almonds, simmer for approx. 1 min, remove from heat. Knead the dough again, roll it out on flour (approx. 26 cm diameter). Fill a suitable springform pan lined with baking paper with it. Spread the almond mixture on the dough. Cover and let rise again for approx. 30 minutes. Bake in the convection oven at 175 ° for approx. 15-20 minutes. Let cool down.

Remove the base from the mold, let it cool down, then cut through it once. Place a cake ring around the bottom. Whip 150 g cream until stiff and fold into the pudding. First put 1/3 of the cream, then 1/3 of the large grits on the bottom. Layer the rest of the cream and grits on top. Marble with a fork. Cut the lid into 16 pieces of cake, place on top. Chill the cake for approx. 2 hours

Tip 5: This bee sting tastes best on the day of preparation !!!