Apple cream bee sting

Name: Apple cream bee sting
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g Flour; 7-10 Tbsp 30 + 90 +50 g sugar; 2 TABLESPOONS Yeast dough guarantor; 1 egg (size M); 7-10 Tbsp 25 + 75 g butter; 100 ml Milk; 7-10 Tbsp 125 + 375 g whipped cream; 150 g sliced almonds; 800 g Apples; 4 TABLESPOONS Lemon juice; 200 ml "Winter apple" grain; 2 TABLESPOONS Cornstarch; 2 packages Vanillin sugar; 2 packages Cream stabiliser; 7-10 Tbsp Icing sugar and mint; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g Flour
7-10 Tbsp 30 + 90 +50 g sugar
2 TABLESPOONS Yeast dough guarantor
1 egg (size M)
7-10 Tbsp 25 + 75 g butter
100 ml Milk
7-10 Tbsp 125 + 375 g whipped cream
150 g sliced almonds
800 g Apples
4 TABLESPOONS Lemon juice
200 ml "Winter apple" grain
2 TABLESPOONS Cornstarch
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
Mix flour, 30 g sugar and dry yeast. Add the egg, 25 g room-warm butter and milk and knead with the dough hooks of the hand mixer for about 2 minutes. Roll out the dough on a floured work surface to a circle (26 cm Ø). Grease a springform pan (26 cm Ø) and add the dough. Let rest for 15 minutes. Melt 75 g butter in a pot.
2
Add 90 g sugar and cook until melted. Add 125 g cream and cook for 1 minute. Stir in almonds and spread on the cake. Bake in the preheated oven (electric: 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 corn, bring to the boil and let it boil for about 2 minutes. Mix starch with a little water. Pour into the compote while stirring and boil for 1 minute. Let it cool down. Cut the cake in half horizontally.
3
Add apple slices and corn, bring to the boil and let it boil for about 2 minutes. Mix starch with a little water. 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. Whip 375 g cream until stiff, sprinkle with vanilla sugar and cream setting agent. Pour the cream onto the compote, smooth it down and put it in a cool place for about 1 hour. Pour the upper cake base onto the cream and dust with icing sugar as desired and decorate with mint. TIP: Divide the cake lid into 12 pieces and put them on the cake. Simplifies cutting the cake!
4
Spread the compote on the bottom. Whip 375 g cream until stiff, sprinkle with vanilla sugar and cream setting agent. Pour the cream onto the compote, smooth it down and put it in a cool place for about 1 hour. Pour the upper cake base onto the cream and dust with icing sugar as desired 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