Apple pie with bee sting compartments

Name: Apple pie with bee sting compartments
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 220 g Butter; 325 g Sugar; 1 pinch Salt; 2 Eggs (size M); 200 g Flour; 1 TEASPOON Baking Powder; 500 g + 2-3 tablespoons whipped cream; 150 g flaked almonds; 1 kg Apples (e.g. Boskop); 5 TABLESPOONS Lemon juice; 200 ml + 3 tablespoons apple juice; 1 package Pudding powder "Vanilla Flavor"; 2 packages Vanillin sugar; 2 packages Cream stabiliser; 1 (approx. 120 g) small red skin apple; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

220 g Butter
325 g Sugar
1 pinch Salt
2 Eggs (size M)
200 g Flour
1 TEASPOON Baking Powder
500 g + 2-3 tablespoons whipped cream
150 g flaked almonds
1 kg Apples (e.g. Boskop)
5 TABLESPOONS Lemon juice
200 ml + 3 tablespoons apple juice
1 package Pudding powder "Vanilla Flavor"
2 packages Vanillin sugar
2 packages Cream stabiliser
1 (approx. 120 g) small red skin apple
7-10 Tbsp Lemon balm
7-10 Tbsp Grease
baking paper

Directions

1
Cream 120 g butter, 125 g sugar and salt. Stir in eggs one after the other. Mix flour and baking powder, alternating with 2-3 tablespoons of cream. Pour the dough into a greased springform pan (26 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven:150 °C/ gas: level 2) for 15-20 minutes. Take out and let cool down. For the bee sting base, simmer 100 g cream, 150 g sugar, flaked almonds and 100 g butter in a pan over medium heat for about 5 minutes, stirring continuously.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Allow to cool for approx. 15 minutes, remove from the edge of the cake and cut into 12 cake pieces. Leave to cool completely. In the meantime, peel, quarter, core and slice the apples. Bring 50 g sugar, 4 tablespoons lemon juice, 200 ml apple juice and apple slices to the boil in a pot and steam for 3-5 minutes. Stir pudding powder and 3 tablespoons of juice until smooth. Pour into the compote while stirring and boil for 1 minute. Let cool for about 15 minutes. Place the base on a plate and cover with a cake ring. Spread the compote on the base. Chill for about 1 hour. Whip 400 g cream until stiff, adding vanillin sugar and cream firming agent. Pour 3/4 of the cream on the compote, smooth it down.
3
Pour into the compote while stirring and boil for 1 minute. Let cool for about 15 minutes. Place the base on a plate and cover with a cake ring. Spread the compote on the base. Chill for about 1 hour. Whip 400 g cream until stiff, adding vanillin sugar and cream firming agent. Pour 3/4 of the cream on the compote, smooth it down. Fill the rest of the cream into a piping bag with star-shaped spout. Spray 12-16 tuffs onto the cake. Chill the cake for about 1 hour. Wash the apple, quarter it, core it and cut it crosswise into slices. Drizzle apple slices with 1 tablespoon lemon juice, dab dry. Place apple slices on the cream tuffs and place pieces of bee sting on top in a fan shape. Decorate with lemon balm
4
Fill the rest of the cream into a piping bag with star-shaped spout. Spray 12-16 tuffs onto the cake. Chill the cake for about 1 hour. Wash the apple, quarter it, core it and cut it crosswise into slices. Drizzle apple slices with 1 tablespoon lemon juice, dab dry. Place apple slices on the cream tuffs and place pieces of bee sting on top in a fan shape. Decorate with lemon balm
5
waiting time approx. 2 1/2 hours