Bee sting tart with apple cream

Ingredients

Directions

1. 1

   Grease the springform pan (26 cm Ø). Warm the milk lukewarm. Mix flour, 50 g sugar and yeast. Add egg, 25 g butter and milk. Knead with the hand mixer for about 5 minutes. Dust with flour and roll out on the bottom of the mould. Close the edge of the mould around it, prick more often with a fork. Cover and leave to rise in a warm place for 20-30 minutes

2. 2

   Melt 75 g butter. Add 100 g sugar and 125 g cream, simmer for about 1 minute while stirring. Fold in almonds, cool down a little. Spread carefully on the cake. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 30 minutes. Cool down

3. 3

   Peel, quarter and core the apples. Cut them crosswise into approx. 1 cm thick slices and boil them up with 50 g sugar, lemon juice and liqueur. Simmer covered for about 2 minutes. Mix starch and 2 tbsp. water. Stir into the compote and simmer for about 1 minute. Cool down

4. 4

   Halve the base, cut the upper plate into about 16 cake pieces. Place the cake ring around the lower cake base. Spread compote on top. Whip 375 g cream until stiff, sprinkle vanilla sugar and cream setting agent. Spread on the compote and chill for about 1 hour. Place cake pieces on top