Apple bee sting cake
- 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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