Bee sting cake

Filling

• 130 g water
• 1 tbsp gelatine powder
• 500 g full cream milk
• 100 g caster sugar
• 50 g cornflour
• 2 tsp natural vanilla extract

Dough

• 50 g canola oil, plus extra for greasing
• 2 tbsp breadcrumbs
• 130 g smooth ricotta cheese, well drained
• 50 g full cream milk
• 1 egg
• 300 g plain flour
• 2 ½ tsp baking powder
• ¼ tsp salt
• 150 g white sugar
• 1 tsp natural vanilla extract
• 100 g unsalted butter, cut into pieces
• 30 g apricot jam
• 200 g flaked almonds
• 200 g pouring (whipping) cream