Bee Sting Grapefruit Slices

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Pour the flour into a bowl and press a depression into it. Crumble yeast into it. Put 60 g sugar into the bowl and mix with 100 ml of the lukewarm milk. Cover and leave to rise in a warm place for about 10 minutes. Put 75 g softened butter in flakes, egg, 1 packet of vanillin sugar, salt and remaining milk into the bowl. Knead everything with the dough hooks of the hand mixer from the centre outwards until the dough comes off the edge of the bowl.

2. 2

   Cover and leave to rise in a warm place for 30-40 minutes. For the topping melt 150 g butter. Add 125 g sugar, honey and 125 g cream, bring to the boil and simmer for about 5 minutes. Chop the walnuts, stir in and let cool for about 10 minutes. Grease the fat pan of the oven (32 x 39 cm) well. Roll out dough on a floured work surface to the size of the fat pan. Place in the form and press down slightly. Spread the walnut mixture on top and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes until golden brown. Take the cake out of the oven and let it cool down. Squeeze 1 grapefruit. Peel 3 grapefruits so that the white skin is completely removed. Cut out the grapefruit fillets between the separating skins. Soak gelatine in cold water. Mix quark, juice (approx. 100 ml), 100 g sugar and 1 packet of vanillin sugar.

3. 3

   Take the cake out of the oven and let it cool down. Squeeze 1 grapefruit. Peel 3 grapefruits so that the white skin is completely removed. Cut out the grapefruit fillets between the separating skins. Soak gelatine in cold water. Mix quark, juice (approx. 100 ml), 100 g sugar and 1 packet of vanillin sugar. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of the cream and stir into the rest of the cream. Dab grapefruit fillets dry, cut into small pieces and fold into the cream. Whip 200 g cream until stiff and fold into the cream as well. Cut the bee sting in half crosswise and cut each plate in half again horizontally. Place the two lower plates together and enclose with a cake frame. Spread the cream evenly on the cakes and place the lids on top. Chill the cake for about 1 hour, then cut into 24 pieces

4. 4

   Stir in 3 tablespoons of the cream and stir into the rest of the cream. Dab grapefruit fillets dry, cut into small pieces and fold into the cream. Whip 200 g cream until stiff and fold into the cream as well. Cut the bee sting in half crosswise and cut each plate in half again horizontally. Place the two lower plates together and enclose with a cake frame. Spread the cream evenly on the cakes and place the lids on top. Chill the cake for about 1 hour, then cut into 24 pieces

5. 5

   waiting time approx. 1 1/2 hours