Preparation for the buttercream:
- Cook the pudding following the packet instructions using the ingredients listed in this recipe. Cover the pudding with plastic wrap and let it cool to room temperature.
- Take the butter out of the fridge, as it should also be at room temperature.
- For the yeast dough, warm the milk and dissolve the sugar and yeast in it.
- Put the flour in the bowl of the mixer and create a well in the middle. Pour the yeast mixture into the well and cover it with flour.
- Cover the bowl with a kitchen towel and let it sit for 15 minutes.
- After 15 minutes, add the soft butter, pinch of salt, and the egg. Knead for 10 minutes on low speed (level 1), then increase the speed (level 2) and knead for another 3 minutes.
- Cover the dough and let it rest for 1-1.5 hours at room temperature.
- During this time, the dough should double in size. Note that the time may vary depending on room temperature.
- After the rising, place the dough on a floured surface and lightly dust the top of the dough with some flour. Knead the dough briefly and shape it into a ball.
- Line a 26 cm springform pan with parchment paper and place the dough ball inside. Roll out the dough evenly in the pan.
- Cover the springform pan with a kitchen towel and let the dough rise for 1 hour.
- In the meantime, prepare the almond topping and apple filling. For the almond topping, put all the ingredients except the almond flakes in a saucepan and bring to a boil while stirring. Then, lower the heat and simmer the mixture for 2 minutes. Remove from heat, stir in the almond flakes, and let it cool, stirring occasionally.
Preparation for the apple filling:
- Peel the apples from Südtiroler Apfel PGI and cut them into small pieces.
- Put the apple pieces into a saucepan with water, sugar, and vanilla sugar and stew them for a few minutes.
- Mix some apple juice with the cornstarch, then add the remaining apple juice to the apple pieces and bring to a boil. Stir in the cornstarch mixture and bring it to a boil again until the apple mixture thickens. Remove from heat and let the apple filling cool.
- Preheat the oven to 160°C (fan setting).
- Spread the almond topping evenly over the dough and bake the springform in the preheated oven on the middle rack for 25-30 minutes until golden brown.
- After baking, loosen the edge of the springform and let the base cool.
Preparation for the buttercream:
- Place the room-temperature butter in the bowl of the mixer and whip it with the whisk attachment for 10 minutes until creamy.
- Gradually add the room-temperature vanilla pudding (make sure to stir it well before) and mix until fully incorporated. Continue mixing for another 1-2 minutes.
- The buttercream should be smooth and creamy.
- Cut the baked base in half horizontally and place a cake ring around the bottom half. Spread the thickened apple pieces over the base, then cover with the buttercream and smooth the surface.
- Finally, place the almond-topped layer on top and chill the apple bee sting cake in the refrigerator for at least 1 hour.