Bienenstich Muffins

Was Bienenstich ist brauche ich hier in Deutschland wohl niemandem erklären. Beim Surfen bin ich auf dieses Rezept gestoßen, was mir eine interessante Alternative für den klassischen Bienenstich ist. Wenn Ihr die Muffins nachbacken wollt, folgt doch bitte dem Link.
Wegen den Kindern habe ich auf den Rum verzichtet.

What Bienenstich is I don't have to explain it in Germany. I stumble upon this interesting recipe while I surfe in the internet. I think it is an alternative for a classic bienenstich. Unfortunately the recipe is only in german, so I decide to translate it in english.
Because of my kids I did the muffins without rum.

Ingredients for 12 Muffins:

280 g cream
30g honey
140g sugar
160g planed almonds
250g flour
50g grinded almonds
2,5 tsp. baking powder
0,5 tsp. bicarbonate soda
2 eggs
125g butter or margarine
250g sour cream
200g cream cheese
4 tblsp. powder sugar
1 package grinded gelatine
2 tblsp. rum ( optional)

Methode:

1. Heat 80g cream, honey and 20g sugar in a pot and stir continously. Stir in planed almonds, take the pot from hotplate and let it chill.
2. Mix flour, grinded almonds baking powder and bicarbonate soda. Beat eggs and the rest of sugar. Stir in butter or margarine and sour cream. Add flourmix and stir until batter is smooth. Fill batter in a muffin tray with greased moulds. Place chilled almond mixture on batter evenly.
   
3. Bake muffins in a preheated stove (180°C) 20-25 minutes, let them rest 5 minutes in the moulds and then take muffins out to cool off.
   
4. For the filling stir cream cheese with powder sugar and optional rum. Soak gelatine in water and dissolve it under low heat. Beat rest of cream until half stiff, put 1 tblsp. of cream in the dissolved gelatine and refill it in the cream. Now beat cream until stiff. Fold cream in cream cheese and fill it in a piping bag. Cut muffins through and pipe some filling in the middle.