for 16 pieces

Yeast dough

350 g	white flour
1 tsp	salt
3 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
40 g	butter, soft
1 ¼ dl	milk
1	egg, beaten

Honey and almond crust

50 g	butter
50 g	liquid honey
100 g	flaked almonds

Vanilla filling

4 dl	milk
80 g	liquid honey
1	vanilla pod, halved lengthwise, seeds scraped out
2	fresh eggs
2 ½ tbsp	Maizena cornflour
1 tbsp	white flour
2 dl	full cream, beaten until stiff

How it's done

Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1 1/4 hrs. Place the dough in the prepared tin, leave to rise for a further 30 mins.

Honey and almond crust

Heat the butter and honey in a small pan. Add the almonds, stir until the butter has melted, allow to cool slightly. Spread the honey and almond mixture on top of the dough.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave the yeast cake to cool on a cooling rack.

Vanilla filling

Bring the milk, honey and vanilla seeds to the boil in a pan. Combine the eggs, cornflour and flour in a bowl. Add approx. 100 ml of hot milk to the eggs, stir until smooth. Pour the egg mixture in with the rest of the milk in the pan. Simmer over a low heat for approx. 12 mins., stirring constantly until it becomes a thick custard, immediately pass through a sieve into a bowl, cover with cling film, leave to cool then chill for approx. 30 mins. Stir the custard until smooth, fold in the whipped cream, cover and chill for approx. 30 mins.

Bee sting cake

Cut the yeast cake in half, spread the vanilla filling over the cake base, place the other half of the cake on top, press down gently.

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