Bee sting tart with apple filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Stir 30 g sugar and yeast until the yeast is liquid. Heat 100 ml milk lukewarm. Put the flour in a bowl. Add yeast, lukewarm milk, egg and 25 g room warm butter and knead with the dough hooks of the hand mixer for about 2 minutes. Roll out the dough into a circle (26 cm Ø) on a floured work surface. Grease a springform pan (26 cm Ø) and add the dough. Let rest for 15 minutes. Melt 75 g butter in a pot.

2. 2

   Add 90 g sugar and let it melt. Stir in almonds and spread on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. In the meantime, mix pudding powder, 5 tablespoons of milk and 2 tablespoons of sugar. Bring 200 ml milk to the boil, stir in the pudding powder and bring to the boil again. Cover with cling film and let it cool down. Peel, quarter, core and cut apples into pieces. Heat 50 g sugar and lemon juice in a pot. Add apple pieces, bring to the boil and let it boil for about 2 minutes. Mix starch with a little water. Pour into the compote while stirring and boil for 1 minute. Let it cool down. Take the cake out of the oven. Loosen the edge with a knife and let it cool down in the mould. Mix quark and 2 tablespoons sugar.

3. 3

   Add apple pieces, bring to the boil and let it boil for about 2 minutes. Mix starch with a little water. Pour into the compote while stirring and boil for 1 minute. Let it cool down. Take the cake out of the oven. Loosen the edge with a knife and let it cool down in the mould. Mix quark and 2 tablespoons sugar. Stir in the pudding by the spoonful. Cut the cake in half horizontally. Place the bottom cake layer on a plate and cover with a cake ring. Spread the compote on the bottom. Add the quark cream, smooth it down and put it in a cool place for about 2 hours. Pour the upper cake base onto the quark cream. TIP: Divide the cake lid into 12 pieces and put them on the cake. Simplifies cutting the cake!

4. 4

   Stir in the pudding by the spoonful. Cut the cake in half horizontally. Place the bottom cake layer on a plate and cover with a cake ring. Spread the compote on the bottom. Add the quark cream, smooth it down and put it in a cool place for about 2 hours. Pour the upper cake base onto the quark cream. TIP: Divide the cake lid into 12 pieces and put them on the cake. Simplifies cutting the cake!

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
350 kcal

CARBS
43 g

FATS
16 g

PROTEINS
9 g