Warm 120 ml of milk lukewarm. Pour flour into a bowl, make a depression in the middle. Dissolve yeast in the lukewarm milk. Add yeast milk and 25 g sugar to the flour bowl and mix with some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes. Add egg, 50 g butter, 25 g sugar and salt to the flour rim. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rest in a warm place for about 30 minutes.
Chop the walnut kernels finely. For the glaze, boil 75 g butter, 50 g sugar, honey and walnuts in a pot while stirring until the mixture becomes slightly brown. Remove from heat and stir in 3 tablespoons of milk. Let it cool down. Grease a springform pan (26 cm Ø) and dust with flour. Roll out the dough on a floured work surface until round (26 cm Ø) and put it into the form. Cover and leave to rise for about 10 minutes. Spread the walnut icing on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Remove the cake, remove from the edge while still warm and let it cool down. Bring 1/4 litre of milk, except for 3 tablespoons, to the boil. Stir the remaining milk (3 tablespoons), 2 tablespoons of sugar and vanilla pudding powder until smooth. Stir the custard powder into the boiling milk and bring to the boil again. Place foil on the pudding, let it get cold (not in the fridge!). Proceed with the chocolate pudding powder as with the custard.
Spread the walnut icing on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Remove the cake, remove from the edge while still warm and let it cool down. Bring 1/4 litre of milk, except for 3 tablespoons, to the boil. Stir the remaining milk (3 tablespoons), 2 tablespoons of sugar and vanilla pudding powder until smooth. Stir the custard powder into the boiling milk and bring to the boil again. Place foil on the pudding, let it get cold (not in the fridge!). Proceed with the chocolate pudding powder as with the custard. Place 125 g butter at room temperature in a mixing bowl and whip until creamy. Stir in the vanilla pudding by the spoonful. Whip 125 g butter at room temperature until creamy and stir in chocolate pudding by the spoonful. Slice the cake base horizontally. Spoon the light and dark buttercream onto the lower cake base, marble with a fork and smooth down slightly. Place the lid on top and press down slightly. Chill the bee sting cake for 1 hour
Place 125 g butter at room temperature in a mixing bowl and whip until creamy. Stir in the vanilla pudding by the spoonful. Whip 125 g butter at room temperature until creamy and stir in chocolate pudding by the spoonful. Slice the cake base horizontally. Spoon the light and dark buttercream onto the lower cake base, marble with a fork and smooth down slightly. Place the lid on top and press down slightly. Chill the bee sting cake for 1 hour
2 1/2 hours waiting time