Strawberry bee sting

Ingredients for 1 servings:

• 1.325 ml milk
• 3 tbsp milk
• 1 cube of yeast, fresh
• 400 g flour
• 350 g sugar
• 1 bag of vanilla sugar
• 1 pinch of salt
• 715 g butter
• 1 egg(s)
• 3 bags of pudding powder, “Vanilla” for cooking for 1/2 l milk each
• 2 tbsp fat, or baking paper for the drip pan
• 2 tbsp honey, liquid
• 200 g almond sticks
• 1 kg strawberries, small

Instructions

Working time approx. 1 minute; Cooking/baking time approx. 20 minutes; Total time approx. 21 minutes

Sheet cake, I use half of the recipe for a springform pan

Warm 125ml of milk to lukewarm. Crumble in the yeast. Place 400g of flour, 75g of sugar, vanilla sugar, a pinch of salt, 75g of butter, and eggs in a mixing bowl. Pour in the yeast milk and knead everything with a hand mixer until smooth. Cover and let rise in a warm place for about 45 minutes. Mix 300ml of milk, pudding powder, and 125g of sugar. Bring 900ml of milk to a boil and remove from the heat. Stir in the pudding powder, bring back to a boil, and simmer for at least 1 minute while stirring. Transfer to a bowl and immediately cover with cling film, then cover directly on the surface. Allow the pudding to cool. Grease a roasting pan (approx. 32 x 39cm, at least 3.5cm deep) or line it with baking paper and dust with flour. Knead the yeast dough briefly. Dust with a little flour and roll it out on the roasting pan. Cover the dough and let it rise for about 30 minutes. Melt 140g butter, honey and 150g sugar in a saucepan. Add the almonds and stir briefly, bringing to a boil. Stir in 3 tablespoons of milk and let it cool to lukewarm for about 10 minutes, then carefully spread it over the dough. Bake in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) for about 20 minutes. Wash, hull and halve the strawberries. Cut the Bienenstich cake crosswise into 4 strips (each about 9cm wide). Cut the strips horizontally. Briefly mix the pudding with a hand mixer. Beat 500g butter with a hand mixer for about 10 minutes until creamy. Stir in the pudding a spoonful at a time. Spread a thin layer of buttercream on the bottom Bienenstich strip, arrange the strawberries on top. Spread the remaining cream on top. Place the top strips on top. Chill for at least 1 hour. Cut each strip into about 7 pieces.