Filled Bee Sting

Try this delicious cake recipe:

Roll out two pastry bases very thinly. Place one of them on the well-greased baking tray and let it rise repeatedly for a long time. Brush carefully with oil. Place the second pastry sheet on top.

It must not have holes or cracks, otherwise the topping will run through and it will not lift off after baking. Melt the butter, add the sugar and stir until dissolved. Add the whipping cream, bring the whole thing to a boil. Fold in the chopped or sliced almond kernels and bring to a boil repeatedly. Spread the cooled amount on the top of the pastry and bake. While still hot, slide onto a cake board, cool. Cut the edges into small pieces, and carefully lift off the pastry sheet with the bee sting.

Prepare a vanilla pudding from milk, sugar and pudding powder and cool. Whip the light butter with a pinch of salt until creamy, add the cold pudding by the spoonful and whip to a light, not too sweet cream.

Add a little powdered sugar if necessary. Spread the cream on the bottom of the pastry, place the beehive base on top and let it rest for a little while until you are ready to cut it.

Baking time: 30-40 min Temperature: 180 degrees -200 degrees

The filled bee sting is very popular as a Sunday cake. The cream must be very firm, otherwise it will not be easy to cut.

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