1. 1

   Step 1

   For the dough, place 400 g of flour in a bowl, make a well, and crumble 30 g of fresh yeast into it.

2. 2

   Step 2

   Mix 125 ml of slightly warmed whole milk with 80 g of sugar and add to the yeast. Dust with a little flour and let rise for 15 minutes.

   Timer 15 min
3. 3

   Step 3

   Add 80 g of very soft butter, 1 egg, and 1 pinch of salt. Knead everything into a smooth dough.

4. 4

   Step 4

   Cover the dough and let it rise in a warm place for 45 minutes.

   Timer 45 min
5. 5

   Step 5

   For the topping, bring 200 g of butter, 200 g of sugar, 100 g of honey (optional, according to recipe 100g sugar/honey substitute), 50 ml of whole milk, 1 packet of vanilla sugar, and 1 pinch of salt to a boil.

6. 6

   Step 6

   Stir in 200 g of slivered almonds and let cool slightly.

7. 7

   Step 7

   Roll out the yeast dough onto a baking sheet, spread the topping over it, and let rise for another 15 minutes.

   Timer 15 min
8. 8

   Step 8

   Bake the cake in a preheated oven at 180 °C for approx. 20 minutes until golden brown and let cool.

   Timer 20 min
9. 9

   Step 9

   For the filling, cook 600 ml of whole milk with 2 packets of vanilla pudding powder and 75 g of sugar according to the package instructions to make a pudding.

10. 10

    Step 10

    Let the pudding cool while stirring, then whip the heavy cream until stiff and fold it in.

11. 11

    Step 11

    Cut the cooled cake horizontally. Spread the cream on the bottom layer and place the top layer on.

12. 12

    Step 12

    Chill the Bee Sting Cake for 1 hour before serving.

    Timer 60 min

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