Honey Bee Cake

By Makka

Ingredients

• For the dough:
• 50 g butter
• 75 ml milk
• 42 g fresh yeast
• 250 g plain flour
• 1 tbsp sugar
• a pinch of salt
• 1 tbsp vanilla sugar
• 1 tsp lemon zest
• 1 egg
• For the „honey bee” top:
• 50 g sugar
• 75 g butter
• 1 tbsp honey
• 75 ml cream
• 150 g sliced almond
• For the filling:
• 500 ml milk
• 170 g sugar
• 1 tsp vanilla paste
• 5 egg yolks
• 1 tbsp Bourbon vanilla pudding powder or cornstarch
• 6 sheets gelatine
• 500 ml cream

Details

Adapted from makkaskitchen.blogspot.com

Preparation

Step 1

For the dough warm the milk with butter, stir in the yeast.
Sift the flour in a bigger bowl add the sugar, vanilla sugar, lemon zest and salt. Add the warm milk with butter and yeast, egg and kneed briefly until smooth. Set aside covered with a clean kitchen towel and leave rise for 30 minutes.
For the „honey bee” top bring to a boil in a little saucepan all the ingredients. Leave to cool.
Roll out the dough for a 26 cm baking form and spread the almondy mixture evenly on the top and leave rest it for 10 minutes.
Preheat the oven to 200 °C. Bake the dough for 20 minutes until the top becomes golden brown. Cool the cake in the form completely.
Soak the gelatine sheets in cold water.
For the filling boil 400 ml milk stir in the sugar and vanilla paste. Meanwhile beat eggyolks with the rest of the sugar. Combine rest of the milk with pudding powder or starch and add to the yolks, stir well.
Pour the hot milk into the yellow cream stir well and put back on the heat, bring to the boil and remove it immediately avoiding coagulate the yolks (the pudding powder or cornstarch helps not to happen).
Remove the gelatine sheets out of water squeeze out excess gently then add directly to the hot filling, stir well and place in the fridge. Sometimes stir and leave it to cool. Before it starts to set fold in the whipped cream. Place it back to the fridge for about 5-6 minutes.
Cut the cake in 2 layers, place the bottom on a cake plate around with a cake ring. Spread all the filling and carefully put the top of the cake on it. Gently push down and put the cake in the fridge at least 2 hours, better for a night.