Bee Sting Cake: Recipe

Remove the zest from the lemon with a fine grater. Mix it with flour, sugar, yeast and salt.

Pour in the warm milk, melted butter and vanilla extract and knead into a soft dough.

Roll into a ball, put in a large bowl, cover with cling film and leave warm for 1 hour.

For the cream, mix 100 ml of milk, starch, sugar, yolks and vanilla extract until smooth.

In a saucepan, combine the remaining milk and cream, bring to a boil. While stirring, pour hot milk into the starch mass.

Return cream to saucepan. Cook over low heat for 2-3 minutes, stirring occasionally, until thickened.

Cool the cream to room temperature, mix with butter, cover with cling film in contact and refrigerate for 2-3 hours.

When the dough has doubled in size, punch it down and roll it into a thick cake, put it in a mold, cover with a towel and leave it warm for 15–20 minutes.

In a small saucepan combine butter, cream, sugar and honey. Bring to a boil, boil for 2 minutes, remove from heat and stir in the almond flakes.

Spread the almond mixture evenly over the dough. Bake for 30 minutes until golden brown, then cool completely.

Beat the chilled cream with a mixer until fluffy. Cut the cake in half lengthwise, put the cream on the bottom, cover the top with the top. Place in refrigerator for at least 1 hour.