Amaretti bee sting with coffee-berry cream

Name: Amaretti bee sting with coffee-berry cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 250 g soft butter; 225 g Sugar; 4 Eggs (size M); 275 g Flour; 1/2 package Baking Powder; 50 g crushed almonds; 120 ml Milk; 250 g Whipped cream; 100 g flaked almonds; 30 g Amarettini biscuits; 6 sheets Gelatine; 120 g Raspberries; 150 g Mascarpone; 150 g Low-fat curd; 125 ml cold coffee; 1/2 Bottle of butter-vanilla flavour; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

250 g soft butter
225 g Sugar
4 Eggs (size M)
275 g Flour
1/2 package Baking Powder
50 g crushed almonds
120 ml Milk
250 g Whipped cream
100 g flaked almonds
30 g Amarettini biscuits
6 sheets Gelatine
120 g Raspberries
150 g Mascarpone
150 g Low-fat curd
125 ml cold coffee
1/2 Bottle of butter-vanilla flavour
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream 200 g butter and 120 g sugar. Stir in the eggs one by one. Mix flour, baking powder and ground almonds. Alternately stir in with the milk. Pour into a greased, square springform pan (24 x 24 cm) sprinkled with breadcrumbs. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15 minutes.
2
In the meantime, briefly bring 50 g butter, 50 g cream and 30 g sugar to the boil. Add flaked almonds. Spread on the sponge mixture, sprinkle with Amarettini biscuits and bake for another 20-25 minutes. Let them cool down on a cake rack, remove from the tin. Cut in half horizontally. Cover the bottom of the cake with the edge of the springform pan. For the filling, soak the gelatine in cold water. Sort the raspberries. Mix mascarpone, quark, 75 g sugar, coffee and vanilla flavouring with the whisk of the hand mixer. Squeeze the gelatine, melt lukewarm. Stir 2 tablespoons of cream into the gelatine.
3
For the filling, soak the gelatine in cold water. Sort the raspberries. Mix mascarpone, quark, 75 g sugar, coffee and vanilla flavouring with the whisk of the hand mixer. Squeeze the gelatine, melt lukewarm. Stir 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 cream and raspberries. Spread on the lower base. Cut the lid into pieces and place on top. Chill for about 1 hour and serve
4
Stir the mixed gelatine into the rest of the cream, chill for 10 minutes. Whip 200 g cream until stiff. Fold in cream and raspberries. Spread on the lower base. Cut the lid into pieces and place on top. Chill for about 1 hour and serve