Bee sting rhombs

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 2
COOK TIME
85 mins
TOTAL TIME
85 mins

Ingredients

Servings: 30
  • 250 g + some flour
  • 1 knife tip Baking Powder
  • 50 g + 100 g sugar
  • 7-10 Tbsp Salt
  • 1 package Vanillin sugar
  • 125 g cold butter
  • 1 Egg (Gr. M)
  • 50 g Cherries
  • 200 g roasted unsalted
  • 7-10 Tbsp Peanut kernels
  • 100 g Whipped cream
  • 4 tablespoons (100 g) Currant jam
  • baking paper

Directions

  1. 1

    Knead 250 g flour, baking powder, 50 g sugar, 1 pinch of salt, vanilla sugar, butter in pieces and egg first with a hand mixer, then briefly with your hands until smooth. Cover the dough and chill for about 30 minutes.

  2. 2

    Chop cherries and nuts. Bring cream and 100 g sugar to the boil in a small pot while stirring. Stir in cherries and nuts. Remove from the heat and let cool down for about 5 minutes.

  3. 3

    Line a baking tray (approx. 35 x 40 cm) with baking paper. Dust dough with flour and roll out on top. Spread with jam. Then spread the cherry-nut mixture on it

  4. 4

    In a preheated oven (electric cooker: 175 °C/circulating air:.

  5. 5

    150 °C/gas: stage 2) on the bottom shelf (gas: see oven manufacturer) for approx. 20 minutes. Remove, immediately cut into approx. 30 lozenges and let cool off.

Nutrition Facts

KCAL
140 kcal
CARBS
14 g
FATS
8 g
PROTEINS
3 g