Apricot bee sting

Name: Apricot bee sting
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking); 470 g Sugar; 1/2 l Milk; 40 ml Rum; 300 g Butter or margarine; 1 package Vanillin sugar; 6 Eggs (size M); 500 g Flour; 2 TEASPOONS Baking Powder; 3 sheets white gelatine; 150 g Apricot Jam; 400 g Whipped cream; 1.5 kg ripe apricots; 60 g sliced almonds; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking)
470 g Sugar
1/2 l Milk
40 ml Rum
300 g Butter or margarine
1 package Vanillin sugar
6 Eggs (size M)
500 g Flour
2 TEASPOONS Baking Powder
3 sheets white gelatine
150 g Apricot Jam
400 g Whipped cream
1.5 kg ripe apricots
60 g sliced almonds
7-10 Tbsp Grease
7-10 Tbsp Cling film
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
For the cream, mix the pudding powder with 60 g sugar and stir with about 6 tablespoons of the milk until smooth. Bring the rest of the milk to the boil, remove from the heat and stir in the pudding powder. Put the pot back on the stove and let it boil for at least 1 minute. Stir in rum, pour into a bowl and cover with cling film to prevent skin formation. Leave to cool. In the meantime, stir soft fat, 350 g sugar and vanillin sugar until foamy.
2
Add the eggs bit by bit. Mix flour with baking powder and stir into the dough. Grease the fat pan of the oven well. Add the dough and spread evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Let them cool down. Soak gelatine in cold water. Stir jam until smooth and spread thinly on the base. Whip cream until stiff. Dissolve the gelatine and stir into the cream. Stir pudding until smooth, fold in cream. Pour onto the cake base and smooth it down.
3
Stir jam until smooth and spread thinly on the base. Whip cream until stiff. Dissolve the gelatine and stir into the cream. Stir pudding until smooth, fold in cream. Pour onto the cake base and smooth it down. Scald apricots with hot water, quench cold. Skin the apricots, halve, stone and cut them into slices. Cover cake with it. Put the cake in a cool place for 1 hour. Roast almonds in a pan without fat, sprinkle with 60 g sugar and caramelise while stirring. Place on a lightly oiled piece of aluminium foil and spread it out, let it cool down. Sprinkle caramelized almond flakes on the cake and cut into pieces
4
Skin the apricots, halve, stone and cut them into slices. Cover cake with it. Put the cake in a cool place for 1 hour. Roast almonds in a pan without fat, sprinkle with 60 g sugar and caramelise while stirring. Place on a lightly oiled piece of aluminium foil and spread it out, let it cool down. Sprinkle caramelized almond flakes on the cake and cut into pieces
5
waiting time approx. 2 1/2 hours