Apple and bee sting tart

Ingredients

Directions

1. 1

   Warm the milk 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 leave to rise in a warm place for about 30 minutes

2. 2

   Grease a springform pan (26 cm Ø). Knead the dough again, roll it out round (26 cm Ø) on some flour and put it into the form. Let it rise for about 15 minutes

3. 3

   Melt 75 g butter. Add 100 g sugar and simmer while stirring until the sugar is dissolved. Add 100 g cream and simmer for another 2-3 minutes while stirring. Stir in almonds. Let cool down for about 5 minutes. Spread on the dough. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes. Let cool off

4. 4

   Peel, quarter and core the apples and cut them lengthwise into wedges. Simmer lemon juice, apple juice, 50 g sugar and apple slices covered for about 5 minutes until soft. Mix pudding powder and 6 tbsp. water. Stir into the compote and simmer while stirring for about 1 minute. Let cool down for about 40 minutes

5. 5

   Cut the cake base 1 x horizontally. Close the cake ring around the lower base. Spread the compote on top. Chill for about 1 hour. Whip 300 g cream until stiff, pour in vanillin sugar and cream firming agent. Spread on the compote. Chill for about 1 hour.

6. 6

   2. cut the base into approx. 16 cake pieces if necessary. Place on the cream. Dust with icing sugar and decorate with mint