Grandma's bee sting

Ingredients for 1 servings:

• 500 g flour
• 100 g sugar
• 1 pkt. yeast, approx. 42 g
• 250 ml milk, lukewarm
• 1 egg(s)
• 50 g butter, soft
• 1 pinch of salt
• 2 pts. vanilla pudding powder
• 750 ml milk
• 100 g sugar
• 1 egg yolk
• 200 g whipped cream
• 100 g whipped cream
• 50 g butter
• 2 tbsp honey, liquid
• 100 g sugar
• 200 g almond flakes

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

Crumble the yeast into a well in the flour, add 1 teaspoon of sugar and a little milk, and mix everything together. Cover the starter dough and let it rise in a warm place for 5 minutes. Make the pudding with the milk and sugar, let it cool slightly, and then stir in the egg yolk. Let it cool completely while stirring. Knead the starter dough with the remaining dough ingredients until you have a smooth dough. Let the dough rise for 30 minutes. For the topping, briefly boil the cream with butter, honey, and sugar. Mix in the almonds. Preheat the oven to 200°C. Place baking paper on the baking tray and roll out the dough. Spread the almond mixture on top and let the dough rise for another 10 minutes. Bake the cake for 20 minutes, then let it cool. Then cut the cake into quarters, halve crosswise, and then quarter the top half again. Whip the cream until stiff peaks and fold it into the pudding. Spread the cream on the bottom quarters, place the top pieces on top, and cut the cake completely in half.