Honeycomb

Preheat the oven with fan setting, Th 6 or 180 °C.

In a bowl, mix the butter, honey, and vanilla sugar. Add the chopped almond paste (SuperSonic chopper extra), the flour, the baking powder, the sliced almonds, and mix.

Pour in the apple juice and the Amaretto while mixing to soften the dough.

Fill the Football Mold placed on the cold oven rack with the dough and bake for about 55 minutes in the preheated oven. Let rest for 10 minutes outside the oven before unmolding.

Knead the almond paste with the powdered sugar and yellow food coloring.
On the Pastry Sheet, roll out this dough into a circle (Ø 28 cm) using the Modulo Rolling Pin.

In the 1 l MicroCook Pitcher, heat the apricot jam for 1 minute at 600 watts and spread it over the cake (Pro silicone brush). Place the yellow dough on top, press to mark the grooves, cut off the excess dough and set it aside.

For the glaze, mix the powdered sugar and Amaretto to get a smooth consistency, then add the yellow coloring. Spread this glaze over the cake (Pro silicone brush). Mark the grooves with the orange coloring.

For the bees, shape slightly flattened balls from the leftover almond paste dough. Use an olive pick to mark two grooves on the body. Roll thin strips of black sugar paste and place them in the grooves. For the wings, use white sugar paste to form 2 small balls for each bee. Flatten each ball, then gently pinch them together at one end, then place the wings on the bee’s back. Use the color marker to paint the bee’s eyes. You can use an olive pick to form the mouth in the almond paste. Place the bees on the cake.