Pie "Bee sting" with almonds

The bee sting pie is a classic pastry in Germany. It consists of rich honey cakes, butter custard and almond coating, so it's even more of a cake. But you definitely won’t buy such a homemade and fragrant honey cake in a store. Of course, it will require time and effort from you, but believe me, the taste of this delicacy is undoubtedly worth it.

Ingredients

• For test:
• Honey - 50 g
• Butter - 70 g
• Milk (fat content 3.2%) - 150 ml
• Chicken egg - 1 pc.
• Flour - 350 g + for sprinkling the mold
• Instant dry yeast - 6 g
• Salt - 1 pinch
• Vegetable oil - for greasing the mold and bowl
• To cover:
• Almonds - 100 g
• Honey - 80 g
• Butter - 80 g
• Sugar - 30 g
• Vanillin - 1/2 teaspoon
• For cream:
• Milk (fat content 3.2%) - 250 ml
• Cream (fat content 35%) - 150 ml
• Chicken egg - 2 pcs.
• Flour - 30 g
• Sugar - 60 g
• Vanilla sugar - 8 g (1 teaspoon)
• Salt - 1 pinch

Directions

1. Preparing products for honey cake with almonds and custard. We put cream with a fat content of 35% in the refrigerator, we will need them cold.
2. Let's start by preparing the dough. Put honey and butter in a convenient saucepan. Lightly heat until smooth.
3. Heat the milk a little and pour it into the mixture of butter and honey.
4. Add one egg to this. We mix.
5. We sift the flour. We leave 2-3 spoons on the dust of the table when kneading the dough.
6. Pour the instant yeast and salt into the flour. Mix well.
7. Pour the mixture of honey with butter and milk into the flour.
8. Knead the yeast dough, dusting the table with flour. Knead until smooth. The dough should not stick to your hands, but still be soft.
9. Roll the dough into a ball. Put in a bowl greased with vegetable oil, cover with cling film and leave for 1-1.5 hours. The dough should double in size.
10. While preparing the pie crust. First, chop the almonds.
11. Put honey, butter, sugar in a small saucepan and heat until smooth, stirring gently. Bring this mixture to a boil and cook for a couple of minutes.
12. Pour the almonds and vanilla into the honey mass, stir. Let's cool down.
13. As soon as the dough has risen, lay it out on the desktop. We crush well. Roll out into a thick uniform cake.
14. We cover the bottom of the form (I use a form with a diameter of 24 cm) with parchment paper, grease the sides with butter and sprinkle with flour.
15. Pour the dough into the mold and smooth it out.
16. Spread the prepared filling evenly over the dough.
17. We cover the future pie with cling film and let it rise again for 30-40 minutes.
18. After 20 minutes, turn on the oven at 180 degrees.
19. Bake the honey cake for 40 minutes. Readiness is checked with a toothpick.
20. While the cake is baking, prepare the cream. Whisk chicken eggs lightly.
21. Add flour and sugar to the eggs, stir until smooth.
22. Pour milk into a saucepan, add vanilla sugar, a pinch of salt. Heat the milk almost to a boil.
23. In a thin stream, stirring constantly, pour half the milk into the egg mass.
24. Pour this egg mass with half of the milk back into the pan, put on the stove. Stir vigorously until thickened (3-5 minutes).
25. Remove the thickened cream from the heat and transfer to a bowl. We cover the custard with a film in contact with the surface so that excess moisture does not form. Let the cream cool down.
26. Take the cake out of the mold and let it cool completely.
27. Remove the heavy cream from the refrigerator and beat with a blender until stable.
28. Add the cream to the custard and stir gently.
29. Here we have such a gentle cream.
30. Cut the cooled "Bee Sting" pie lengthwise into two identical cakes.
31. We spread the entire cream on the bottom cake, evenly distribute.
32. Cover with a second layer. The bee sting cake is almost ready.
33. You need to leave it for 2-3 hours so that the cream thickens and the honey cakes soak.