Bee Sting

For the bee sting, sift flour into a bowl. Mix the yeast with 1 tsp sugar 200 ml lukewarm milk until smooth. Spread 50 g sugar, 150 g RAMA, lemon zest and the egg on the edge of the flour. Pour the yeast milk into the center and knead everything into a smooth dough. If the dough is too firm, add some more milk. Let the dough rest in a covered bowl for about 1 hour.

In the meantime, for the topping, heat 100 g sugar, remaining RAMA and 4 tbsp milk, remove from heat. Stir in jam and fold in almonds. Roll out the dough onto a baking sheet lined with parchment paper and let rise for 15 minutes. Spread the almond mixture on the dough and bake in a preheated oven at 190°C (convection oven: approx. 165°C) for 35 minutes until golden brown. Let the bee sting cool on a cooling rack.

In the meantime, mix pudding powder, remaining sugar and vanilla sugar with 7 tablespoons cold milk. Bring remaining milk to a boil in a saucepan. Add pudding powder to milk, stirring constantly. Remove the pudding from the heat and allow to cool.

Whip Rama Cremefine with the whisks of a hand mixer and place in the refrigerator. Wash and clean strawberries and cut into quarters or halves, depending on size. When the pudding has cooled, soak the gelatine in water for 5 minutes, squeeze out, heat in a saucepan, stir in a little custard, mix the gelatine with the pudding, carefully fold in the strawberries and Cremefine.Creme in the refrigerator st

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