Grease a springform pan (26 cm Ø). For the dough mix 250 g flour, icing sugar and 1 pinch of salt and sieve onto the work surface. Add 125 g butter in small pieces and knead with your hands briefly to a crumbly mass.
Add the egg and 1 tablespoon of milk and knead everything briefly into a dough - small pieces of butter may still be visible. Roll out on a floured work surface until round (approx. 30 cm Ø) and line the mould with it, pressing up a small edge.
Chill for about 30 minutes.
For the apple filling, peel and quarter the apples, remove the core. Roughly dice apples. Stir pudding powder, 3 tbsp. sugar, 1 tsp. cinnamon and 5 tbsp. apple juice until smooth. Boil up the rest of the juice. Stir in the pudding powder, bring to the boil again and stir in the apples.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Pour apple mixture into the mould on the bottom. Bake in the hot oven on the lower shelf for about 1 hour.
For the bee sting mixture, melt 75 g butter, 75 g sugar and honey in a pot. Stir in almonds, bring to the boil. Stir in 3 tablespoons of milk and remove from the heat. After about 30 minutes baking time, spread the bee sting mixture on the cake and bake until done.
Remove and let it cool down (tip: it is best to let it cool down for one night in the refrigerator). Serve with: lightly whipped cream.