Apple bee sting cake

For 16 pieces
  • 100 ml milk
  • 200 g + some flour
  • 50 g + 100 g + 50 g sugar
  • salt
  • 1/2 packet (7 g) Dry yeast
  • 1 Egg (Gr. M)
  • 25 g soft + 75 g butter
  • fat
  • 100 g + 300 g whipped cream
  • 150 g Almond flakes
  • 1 kg sour apples
  • 4 EL lemon juice
  • 200 ml Apple juice
  • 1 packet Custard powder' Vanilla '
  • 2 Package Vanillin sugar
  • 2 packet Cream stabilizer
  • Icing sugar
  • Mint
60 minutes
light
1.
Warm the milk to lukewarm. Mix 200 g flour, 50 g sugar, 1 pinch of salt and yeast. Add egg, 25 g butter and milk. Knead with the hand mixer for about 5 minutes. Cover and let rise in a warm place for about 30 minutes.
2.
Grease a springform pan (26 cm Ø). Knead the dough again, roll it out into a round shape (26 cm Ø) on a little flour and place in the pan. Approx. Let rise for 15 minutes
3.
Melt 75 g butter. Add 100 g sugar and simmer while stirring until the sugar is dissolved. Pour in 100 g of cream, simmer for another 2-3 minutes while stirring. Stir in the almonds. Approx. Let cool down for 5 minutes. Spread on the dough. Bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 25-30 minutes. Let cool down
4.
Peel, quarter and core the apples and cut lengthways into wedges. Cover the lemon juice, apple juice, 50 g sugar and apple wedges and simmer for about 5 minutes until they are soft. Mix the pudding powder and 6 tbsp water. Stir into the compote and simmer for about 1 minute while stirring. Approx. Let cool for 40 minutes
5.
Cut the cake base 1 x horizontally. Close the cake ring around the bottom. Spread the compote on it. Approx. Chill for 1 hour. Whip 300 g cream until stiff,Sprinkle in the vanilla sugar and cream setting agent. Spread on the compote. Approx. Chill for 1 hour
6.
2. Cut the base into approx. 16 pieces of cake. Put on the cream. Dust with powdered sugar and decorate with mint
1 piece approx:
  • 340 kcal
  • 1420 kJ
  • 5 g protein
  • 19 g fat
  • 34 g carbohydrates

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