Peach and passion fruit bee sting

Ingredients for 1 servings:

• 370 g flour
• 1 packet of dry yeast
• 50 g sugar
• 125 ml milk, lukewarm
• 70 g butter
• 1 egg(s)
• 1 pinch of salt
• 120 g butter
• 2 tbsp honey
• 100 g sugar
• 50 g cream
• 150 g almond flakes
• 6 sheets of gelatin
• 250 g cream
• 500 g yogurt (peach-passion fruit yogurt)

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours

fruity, crispy, simply delicious, for 8 pieces of cake

For the yeast dough, mix the flour, yeast, and sugar in a mixing bowl, then add the milk. Add the remaining ingredients and knead for about 5 minutes until you have a smooth dough. Cover and let it rise in a warm place for 40 minutes. Knead the dough again briefly and roll it out on a greased baking sheet (approx. 20 x 30 cm). Let it rise for another 30 minutes. Preheat the oven to 180°C. For the topping, bring the butter, honey, sugar, and cream to a boil and simmer for about 1 minute. Stir in the almonds and let the mixture cool to lukewarm. Spread the topping evenly over the yeast dough. Bake in the preheated oven for 15-20 minutes, until the topping is golden brown. Remove from the oven and let cool completely. Carefully remove the base from the pan and cut into 8 equal-sized rectangles. Cut each piece in half crosswise. Return the bottoms to the baking sheet. For the filling, soak the gelatin in cold water. Whip the cream until stiff and stir in the yogurt. Squeeze out the gelatin, heat it, and dissolve it (do not let it boil!). Then stir it into the cream mixture. Spread the yogurt and cream mixture over the yeast dough base. Replace the tops and chill the Bienenstich cake in the refrigerator for 2-3 hours.