Bee sting cake (Bienenstich)

Instructions

Yeast dough

1. Place the flour in a bowl and make a well in the centre.
2. Mix the lukewarm milk with the yeast, melted butter and sugar and pour into the flour mould to proof.
3. Leave to rise in a warm place for 20 minutes.
4. Add the eggs, vanilla sugar, lemon zest and salt to the flour and beat until the dough bubbles and comes away from the sides of the bowl. Depending on the size of the egg, you may need to add 1-2 tbsp of flour so that the dough begins to separate.
5. Cover the dough again and leave to rise for 20 minutes.

Almond mixture

1. Mix the butter, sugar, honey and flaked almonds with the cream over a medium heat until the sugar has liquefied. Allow to caramelise slightly.

Vanilla cream

1. Bring 200 ml of milk to the boil with the vanilla sugar, lemon zest and salt.
2. Mix the remaining milk with the egg yolk, sugar and flour.
3. Stir the boiling milk into the egg mixture and cook for approx. 1 to 2 minutes, stirring constantly.
4. Whip the cream until stiff.
5. Squeeze out the gelatine that has soaked for 10 minutes and stir into the hot cream, leave to cool, stirring frequently, fold in the rum (2 tbsp is relatively dominant in flavour, 1 tbsp gives a nice note) and the whipped cream.

Completion

1. Roll out the dough to a thickness of 1.5 cm on a work surface and place on a baking tray. Do not roll out to the size of a baking tray.
2. Reheat with almond paste if necessary, brush the dough with it and bake in the oven at 180°C for approx. 25 minutes. Place a tray upside down on the top shelf to act as a heat shield from above.
3. Leave the cake to cool on a wire rack.
4. Cut the yeast dough in half, fill with the vanilla cream and chill for 1 hour.
5. Cut the cake to size. Round or rectangular for a slice shape.