Batida bee sting

Name: Batida bee sting
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Ingredients: 1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking); 375 ml Milk; 3 TABLESPOONS + 85 g sugar; 250 ml Coconut milk; 360 g soft butter; 250 g Flour; 1 pinch Salt; 1 package Vanillin sugar; 1 Egg Yolk; 1/2 cube (21 g) fresh yeast; 100 ml Batida de Coco (coconut liqueur); 75 g Coconut flake; 175 g Raspberries; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 14

1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking)
375 ml Milk
3 TABLESPOONS + 85 g sugar
250 ml Coconut milk
360 g soft butter
250 g Flour
1 pinch Salt
1 package Vanillin sugar
1 Egg Yolk
1/2 cube (21 g) fresh yeast
100 ml Batida de Coco (coconut liqueur)
75 g Coconut flake
175 g Raspberries
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Mix pudding powder, 50 ml milk and 3 tablespoons of sugar. Bring 200 ml milk and coconut milk to the boil. Stir in the pudding powder and bring to the boil again while stirring. Pour into a mixing bowl, cover with foil and allow to cool until butter and pudding have the same temperature. Melt 35 g butter. Mix flour, 35 g sugar, salt and vanillin sugar. Add the egg yolks.
2
Heat 125 ml milk, dissolve yeast in it. Add butter and yeast-milk mixture to the flour mixture. Knead everything to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Knead dough again. Press it evenly into a greased springform pan (26 cm Ø) sprinkled with flour, let it rise again for about 20 minutes. Heat 50 g butter, 50 g sugar and liqueur. Stir in grated coconut. Spread on the yeast dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Cover in between if necessary. Take out the cake, let it cool down, cut in half 1 time. Cover the bottom base with a springform pan rim.
3
Heat 50 g butter, 50 g sugar and liqueur. Stir in grated coconut. Spread on the yeast dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Cover in between if necessary. Take out the cake, let it cool down, cut in half 1 time. Cover the bottom base with a springform pan rim. Select the raspberries and spread 150 g on the cake base. Mix 275 g butter creamy white. Stir the pudding until smooth and add it to the butter by the spoonful. Spread butter cream on the raspberries. Put the lid on and refrigerate for about 1 hour. Decorate the cake with 25 g raspberries and dust with icing sugar
4
Select the raspberries and spread 150 g on the cake base. Mix 275 g butter creamy white. Stir the pudding until smooth and add it to the butter by the spoonful. Spread butter cream on the raspberries. Put the lid on and refrigerate for about 1 hour. Decorate the cake with 25 g raspberries and dust with icing sugar