Apple cream bee sting

Name: Apple cream bee sting
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 ml tepid milk; 200 g Flour; 200 g Sugar; 1 pinch Salt; 1/2 bag of dry yeast; 1 egg (size M); 100 g Butter; 400 g Whipped cream; 150 g flaked almonds; 1 kg Apples (e.g. Boskop); 4 TABLESPOONS Lemon juice; 200 ml apple juice; 1 package Pudding powder "Vanilla Flavor"; 2 packages Vanillin sugar; 2 packages Cream stabiliser; 7-10 Tbsp Icing sugar and mint; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 ml tepid milk
200 g Flour
200 g Sugar
1 pinch Salt
1/2 bag of dry yeast
1 egg (size M)
100 g Butter
400 g Whipped cream
150 g flaked almonds
1 kg Apples (e.g. Boskop)
4 TABLESPOONS Lemon juice
200 ml apple juice
1 package Pudding powder "Vanilla Flavor"
2 packages Vanillin sugar
2 packages Cream stabiliser
7-10 Tbsp Icing sugar and mint
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Warm the milk lukewarm. Mix flour, 50 g sugar, salt and dried yeast. Add egg, 25 g room warm butter and milk and knead with the dough hooks of the hand mixer for about 5 minutes to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Roll out the dough on a floured work surface to a circle (26 cm Ø). Grease a springform pan (26 cm Ø) and place the dough inside. Leave to rise for another 15 minutes. Melt 75 g butter in a pot.
2
Add 100 g sugar and cook until the sugar is dissolved. Add 100 g cream and simmer for 2-3 minutes. Stir in almonds, let cool down for about 5 minutes. Then spread on the cake. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 25-30 minutes. Loosen the edge with a knife and let it cool down in the tin. In the meantime, peel, quarter, core and slice the apples. Heat 50 g sugar and lemon juice in a saucepan. Add apple slices and apple juice, bring to the boil and simmer for about 5 minutes. Stir pudding powder and 3 tablespoons of water until smooth. Pour into the compote while stirring and boil for 1 minute. Let it cool down. Cut the cake in half horizontally. Place the bottom cake layer on a plate and cover with a cake ring. Spread the compote on the bottom.
3
Heat 50 g sugar and lemon juice in a saucepan. Add apple slices and apple juice, bring to the boil and simmer for about 5 minutes. Stir pudding powder and 3 tablespoons of water until smooth. Pour into the compote while stirring and boil for 1 minute. Let it cool down. Cut the cake in half horizontally. Place the bottom cake layer on a plate and cover with a cake ring. Spread the compote on the bottom. Chill for about 1 hour. Whip 300 g of cream until stiff, pour in vanillin sugar and cream firming agent. Pour the cream onto the compote, smooth it down and put it in a cool place for about 1 hour. Place the upper cake base on the cream. Dust with icing sugar and decorate with mint. TIP: Divide the cake lid into 12 pieces and put them on the cake. Simplifies cutting the cake!
4
Chill for about 1 hour. Whip 300 g of cream until stiff, pour in vanillin sugar and cream firming agent. Pour the cream onto the compote, smooth it down and put it in a cool place for about 1 hour. Place the upper cake base on the cream. Dust with icing sugar and decorate with mint. TIP: Divide the cake lid into 12 pieces and put them on the cake. Simplifies cutting the cake!
5
waiting time approx. 3 hours