For the yeast dough, mix the yeast with 40 g of sugar. Melt 60 g butter, pour in milk. Knead with the flour, salt, egg, egg yolk, remaining sugar and yeast to form a smooth dough. Cover and let rise in a warm place for about 30 minutes.
In the meantime, melt sugar, butter and honey in a small saucepan for the bee sting glaze. Add the almond flakes and bring to the boil while stirring. Stir in the cream and let cool down lukewarm.
For the filling, heat the raspberry jelly slightly and set aside. Mix the mascarpone, sugar, vanilla sugar and starch with the whisk of the hand mixer to a cream.
Preheat the oven to 200 ° C (convection: 175 ° C). Grease a drip pan in the oven well and dust with flour.
Knead the yeast dough well again, cut in half and roll out on a floured surface in a rectangular shape (approx. 30 x 35 cm). Spread half of the mascarpone cream evenly, leaving an edge of about 2.5 cm all around, and distribute half of the raspberry jelly on top. Roll up the dough from the long side and press down the edge of the dough well. Cut the roll into approx. 2.5 cm wide slices and place on the prepared drip pan. Process the second half of the dough in the same way, there should be about 30-32 slices on the baking sheet.
Distribute the lukewarm bee sting cast evenly on the snails and bake in the preheated oven on the middle rack for about 20-25 minutes. Take the cake out of the oven, let it cool down completely and cut into approx. 24 pieces. Whipped cream tastes good with it.
Tip 7: If you don't have that much time, you can also use 2 packs (530 g each) of fresh yeast dough from the refrigerated shelf.
To cut the fully baked bee sting snails, it is best to use a sharp saw knife. This is the only way to best cut the firm almond layer. Dipping the knife in warm water every now and then will make it easier.