Bee Sting with Whipped Cream and Honey Cream

A great cake recipe for any occasion:

Put the flour in a suitable bowl, press a bulge in the middle and crumble the yeast into it. Sprinkle with sugar, pour the milk over it and let the yeast melt in it. Spread salt, butter, egg (or light butter) evenly on the rim of the flour. Starting from the center, knead all ingredients together into a smooth dough. Let the dough rise in a warm place with the lid closed until doubled in volume, about 30-40 min.

For the cream, take 1/4 of the milk and mix it with the custard powder and the egg yolks. Bring the remaining milk to a boil with sugar, butter (or light butter) and salt. Stir the mixed powder into the boiling milk with a whisk, let it bubble once. Pour the cream into a large enough bowl, sprinkle with a little sugar to prevent a skin from forming, and cool.

Knead the dough From scratch and form into a roll on the floured surface. Divide the roll in half and shape each half into a ball. Roll out each ball into an oval of about 28×15 cm and place on a greased or parchment paper-lined baking sheet. Leave to rise again for about 10 minutes.

For the almond paste put honey, sugar, whipping cream and lemon zest in a saucepan and make 2-3 min. Then stir the almonds and flour into the hot liquid and let it cool a little. Divide the almond mixture evenly between the two pieces of dough.

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