Strawberry Stracciatella Bienenstich

Ingredients for 1 servings:

• ½ cube of fresh yeast
• 125 ml milk, lukewarm
• 250 g flour, type 405
• 35 g sugar
• 40 g butter
• 1 egg(s)
• 1 pinch of salt
• 75 g butter
• 50 g sugar
• 2 tbsp honey, liquid
• 60 g almonds, sliced
• 50 g almond sticks
• 3 tbsp cream
• 400 ml milk
• 4 tbsp sugar
• 1 pack of pudding powder, almond flavor
• 200 g whipped cream
• 3 sheets of white gelatin
• 75 g dark chocolate
• 250 g strawberries

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Dough: Dissolve the yeast in the milk. Knead the flour, butter, sugar, egg, salt, and yeast milk into a smooth dough. Cover and let rise in a warm place for about 30 minutes. Topping: Briefly boil the butter, sugar, and honey together. Simmer in the sliced ​​almonds and almond slivers for about 2 minutes. Add 3 tablespoons of cream and cook for another minute. Knead the yeast dough well again and place in a 26 cm springform pan. Cover and let rise for another 20-30 minutes. Then spread the almond mixture over the yeast dough. Bake in a preheated oven at 175°C (top/bottom heat) for 30 minutes. Then let cool without the pan and cut once horizontally. Filling: Mix 5 tablespoons of milk and the sugar with the custard powder. Bring the remaining milk to the boil and add the custard milk. Simmer briefly. Transfer to a bowl, cover with foil, and let cool. Soak the gelatin. Chop the chocolate into small pieces. Rinse the strawberries and cut into small pieces. Dissolve the gelatin and mix it with the pudding. Whip the cream until stiff and fold it into the pudding. Now mix in the strawberries and chocolate. Place a cake ring around the bottom half of the cake and pour the entire pudding mixture onto it. Smooth it out and place the top almond layer on top. Refrigerate for about 3 hours.