Amaretti bee sting with coffee and berry cream

For 12 pieces
  • 250 g soft butter
  • 225 g Sugar
  • 4 Eggs (size M)
  • 275 g flour
  • 1/2 Parcel Baking powder
  • 50 g ground almonds
  • 120 ml milk
  • 250 g Whipped cream
  • 100 g Almond flakes
  • 30 g Amarettini biscuits
  • 6 sheet Gelatine
  • 120 g Raspberries
  • 150 g Mascarpone
  • 150 g Lean quark
  • 125 ml cold coffee
  • 1/2 Bottle of butter-vanilla flavor
  • fat and breadcrumbs
75 minutes
easy
1.
Mix 200 g butter and 120 g sugar until creamy. Stir in eggs one by one. Mix the flour, baking powder and ground almonds. Stir in alternately with the milk. Pour into a greased, square springform pan (24 x 24 cm) sprinkled with breadcrumbs. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 15 minutes. In the meantime, briefly bring to the boil 50 g butter, 50 g cream and 30 g sugar. Add the almond flakes. Spread on top of the batter, sprinkle with Amarettini biscuits and bake for another 20-25 minutes. Let cool on a wire rack, remove from the mold. Halve horizontally. Enclose the lower base with the springform pan. For the filling, soak the gelatine in cold water. Sort the raspberries. Mix the mascarpone, quark, 75 g sugar, coffee and vanilla flavor with the whisk of the hand mixer. Squeeze out the gelatine, melt it lukewarm. Mix 2 tablespoons of cream into the gelatine. Stir the mixed gelatine into the rest of the cream, chill for 10 minutes. Whip 200 g cream until stiff. Fold in the cream and raspberries. Paint on the lower floor. Cut the lid into pieces and place on top. Approx. Chill for 1 hour and serve
2.
Wait approx. 1 1/2 hours. Photo: Först,
1 piece approx:
  • 560 kcal
  • 2350 kJ
  • 11 g protein
  • 39 g fat
  • 40 g carbohydrates

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