Apricot bee sting

For 24 pieces
  • 1 packet custard powder 'vanilla flavor' (for 1/2 l milk; for cooking)
  • 470 g Sugar
  • 1/2 l Milk
  • 40 ml Rum
  • 300 g Butter or margarine
  • 1 packet Vanillin sugar
  • 6 Eggs (size M)
  • 500 g flour
  • 2 TL baking powder
  • 3 sheets white gelatine
  • 150 g Apricot jam
  • 400 g whipped cream
  • 1,5 kg ripe apricots
  • 60 g sliced ​​almonds
  • fat
  • Cling film
  • Oil
  • aluminum foil
75 minutes
For the cream, mix pudding powder with 60 g sugar and stir until smooth with approx. 6 tablespoons of the milk. Bring the rest of the milk to the boil, remove from the stove, stir in the mixed pudding powder. Put the pot back on the stove and let it simmer for at least 1 minute. Stir in rum, transfer to a bowl and cover with cling film to prevent skin from forming. Let cool down. In the meantime, stir together the soft fat, 350 g sugar and vanilla sugar until frothy. Gradually add the eggs. Mix flour with baking powder and stir into the batter. Grease the oven's drip pan well. Pour in dough and spread evenly. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes. Let cool down. Soak the gelatine in cold water. Stir the jam until smooth and spread thinly on the base. Whip the cream. Dissolve the gelatine and stir into the cream. Beat the pudding until smooth, fold in the cream. Put on the floor and smooth out. Scald apricots with hot water, rinse with cold. Peel the apricots, cut in half, stone and cut into wedges. Top the cake with it. Chill the cake for 1 hour. Roast the almonds in a pan without fat, sprinkle with 60 g sugar and let caramelize while stirring. Place on a lightly oiled piece of aluminum foil and spread, leave to cool. Scatter the caramelized almond flakes on the cake and cut into pieces
Wait approx. 2 1/2 hours
1 piece approx:
  • 400 kcal
  • 1680 kJ
  • 6 g protein
  • 20 g fat
  • 47 g carbohydrates


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