Bee sting with apricots

Bee sting with apricots

Bee sting with apricots, airy dough, almond crust and creamy filling – that’s enough for a good cake. Refined with fruit and dusted with powdered sugar, it becomes a festive cake.

INGREDIENTS (For a 26-28 cm mold)

FOR THE FILLING

1 can of apricots (drained weight: approx. 500g) + juice
1 pack of vanilla pudding powder
25 g sugar
125 ml milk
1 lemon
2 egg yolks (size M)
150 g soft butter
50 g icing sugar

FOR THE DOUGH

125 ml milk
15 g fresh yeast
70 g sugar
250 g wheat flour (type 405)
1 pinch of salt
1 egg (size M)
100 g butter

FOR THE ALMOND TOPPING

60 g butter
60 g honey
20 g sugar
40 g cream
200 g almond slivers

PREPARATION

Step 1
For the filling, drain the apricots and collect the juice. Mix the pudding powder, sugar and 6 tablespoons of milk.  Puree half of the apricots. Add lemon juice, juice from the can and the rest of the milk to make 450 ml, bring to the boil. Stir in the pudding powder and simmer briefly. Pour the flammeri into a bowl. Stir in the egg yolks. Allow to cool slightly, then cover immediately with cling film (this prevents a skin from forming) and allow to cool to room temperature.

Step 2
For the dough, heat the milk and melt the butter in it. Mix the flour, salt and sugar. Make a well in the middle and crumble in the yeast. Mix with 4 tablespoons of the warmed milk. Cover and leave the dough to rise for about 10 minutes. Add the remaining warm milk and egg. Knead with the dough hook of the hand mixer or in the food processor for about 5 minutes at the lowest setting, then for another 2 minutes at the highest setting. Cover and leave to rise in a warm place (e.g. in the oven at about 30 degrees) for 40 minutes.