Apple-cream bee sting

1.

Warm the milk to lukewarm. Mix the flour, 50 g sugar, salt and dry yeast. Add egg, 25 g butter at room temperature and milk and knead with the dough hook of the hand mixer for approx. 5 minutes to form a smooth dough. Cover and let rise in a warm place for about 30 minutes. Roll out the dough on a floured work surface into a circle (26 cm Ø). Grease the springform pan (26 cm Ø) and place the dough in it. Let rise for another 15 minutes. Melt 75 g butter in a saucepan. Add 100 g sugar and cook until the sugar is dissolved. Pour in 100 g of cream and simmer for 2-3 minutes. Stir in the almonds, leave to cool for about 5 minutes. Then spread it on the cake. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 25-30 minutes. Loosen the edge with a knife and let cool in the tin. In the meantime, peel, quarter, core and cut the apples into wedges. Heat 50 g sugar and lemon juice in a saucepan. Add the apple wedges and apple juice, bring to the boil and simmer for about 5 minutes. Mix the pudding powder and 3 tablespoons of water until smooth. Pour into the compote while stirring and cook for 1 minute. Let cool down. Halve the cake horizontally. Place the lower base on a plate and enclose it with a cake ring. Spread the compote on the floor. Chill for about 1 hour. Whip 300 g cream until stiff, pour in the vanilla sugar and cream setting agent. Put the cream on the compote, smooth it out and refrigerate for about 1 hour. Place the top cake base on top of the cream. Dust with powdered sugar and decorate with mint. TIP: Divide the cake topper into 12 pieces and place on theGive cake. Makes it easy to cut the cake!

2.

Waiting time approx. 3 hours