Bee sting raspberry slices

Name: Bee sting raspberry slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 35
Ingredients: 180 g Butter; 500 g Flour; 240 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 2 Egg yolk (size M); 250 ml Milk; 1 cube (42 g) Yeast; 100 g Fruit Mix (candied); 50 g Pistachio kernels; 80 g Whipped cream; 6 sheets Gelatine; 300 g + 10 pieces frozen raspberries; 4 TABLESPOONS Lemon juice; 500 g Mascarpone; 7-10 Tbsp Cocktail cherries, raspberries, physalis; 7-10 Tbsp Fat and flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 35

180 g Butter
500 g Flour
240 g Sugar
1 pinch Salt
1 package Vanillin sugar
2 Egg yolk (size M)
250 ml Milk
1 cube (42 g) Yeast
100 g Fruit Mix (candied)
50 g Pistachio kernels
80 g Whipped cream
6 sheets Gelatine
300 g + 10 pieces frozen raspberries
4 TABLESPOONS Lemon juice
500 g Mascarpone
7-10 Tbsp Cocktail cherries, raspberries, physalis
7-10 Tbsp Fat and flour

Directions

1
Melt 80 g butter. Mix flour, 80 g sugar, salt and vanillin sugar, add egg yolks. Heat milk in a pot, crumble yeast into it, dissolve in it. Add yeast-milk mixture and liquid butter to the flour mixture and knead everything into a smooth dough. Cover the dough and let it rise in a warm place for about 40 minutes. Finely chop the fruit mix and pistachios.
2
Heat 50 g butter, 60 g sugar and cream, stir in chopped fruit mix and pistachios and set aside. Grease a baking tray (32 x 39 cm) and dust with flour. Put the dough on top and roll out evenly. Let it rise again for another 20 minutes. Press hollows into one half of the dough and spread about 50 g butter in flakes. Pour the cream-fruit mixture onto the other half of the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Then let it cool down and divide it so that you get one half with the bee sting and one half without the icing. In the meantime, soak gelatine in cold water for the filling. Put 10 beautiful raspberries aside for decoration. Heat 300 g raspberries and pass through a sieve.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Then let it cool down and divide it so that you get one half with the bee sting and one half without the icing. In the meantime, soak gelatine in cold water for the filling. Put 10 beautiful raspberries aside for decoration. Heat 300 g raspberries and pass through a sieve. Mix with 100 g sugar and lemon juice. Whip the mascarpone with the whisk of the hand mixer for about 3 minutes. Squeeze out the gelatine and dissolve lukewarm. Stir in 2 tablespoons of raspberry cream, add to the rest of the raspberries and stir into the mascarpone. Spread half of the mascarpone smooth with the raspberry cream. Place half with the icing on top, cut into small pieces and decorate with cocktail cherries, raspberries and physalis
4
Mix with 100 g sugar and lemon juice. Whip the mascarpone with the whisk of the hand mixer for about 3 minutes. Squeeze out the gelatine and dissolve lukewarm. Stir in 2 tablespoons of raspberry cream, add to the rest of the raspberries and stir into the mascarpone. Spread half of the mascarpone smooth with the raspberry cream. Place half with the icing on top, cut into small pieces and decorate with cocktail cherries, raspberries and physalis
5
One hour waiting time. Per piece approx. 880 kJ/210 kcal. E 3 g/F 13 g/KH 21 g