Bee sting tart with yoghurt vanilla cream and apricots

Name: Bee sting tart with yoghurt vanilla cream and apricots
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 75 ml Milk; 170 g Sugar; 20 g Yeast; 250 g Flour; 1 egg (size M); 125 g Butter; 1 TABLESPOON Rum; 7-10 Tbsp grated rind of 1 untreated lemon; 1 package Vanillin sugar; 1 pinch Salt; 2 TABLESPOONS Honey; 325 g Whipped cream; 75 g chopped almonds; 6 sheets Gelatine; 1 Vanilla pod; 7-10 Tbsp Juice of 1 lemon; 500 g Yoghurt; 1 can(s) (425 ml) Apricots; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

75 ml Milk
170 g Sugar
20 g Yeast
250 g Flour
1 egg (size M)
125 g Butter
1 TABLESPOON Rum
7-10 Tbsp grated rind of 1 untreated lemon
1 package Vanillin sugar
1 pinch Salt
2 TABLESPOONS Honey
325 g Whipped cream
75 g chopped almonds
6 sheets Gelatine
1 Vanilla pod
7-10 Tbsp Juice of 1 lemon
500 g Yoghurt
1 can(s) (425 ml) Apricots
7-10 Tbsp Grease

Directions

1
Warm the milk and 20 g sugar lukewarm and dissolve the yeast in it. Put the flour in a bowl, make a depression in the middle and add the milk-yeast mixture. Dust with flour and leave to rise in a warm place for about 15 minutes. Add the egg, 50 g butter, rum, lemon zest, vanillin sugar and salt and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise for about 30 minutes. In the meantime, melt 50 g sugar and remaining butter in a pot.
2
Add honey, 125 g cream and almonds and simmer for about 5 minutes. Remove from the heat and let it cool down slightly. Put the yeast dough into a greased springform pan (26 cm Ø), spread the almond mixture on top and let it rise for another 30 minutes. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 30 minutes. Take out and let cool down. In the meantime soak the gelatine in cold water. Cut the vanilla pod in half lengthwise and scrape it out. Bring lemon juice, vanilla pulp and remaining sugar to the boil. Dissolve the well squeezed gelatine in it. Mix a little yoghurt with the gelatine mixture and blend with the remaining yoghurt. Put in a cool place. Whip the rest of the cream until stiff.
3
Cut the vanilla pod in half lengthwise and scrape it out. Bring lemon juice, vanilla pulp and remaining sugar to the boil. Dissolve the well squeezed gelatine in it. Mix a little yoghurt with the gelatine mixture and blend with the remaining yoghurt. Put in a cool place. Whip the rest of the cream until stiff. Drain the apricots. As soon as the yoghurt cream begins to gel, fold in the cream. Cut the bee sting base in half horizontally. Stretch a cake ring around the bottom cake base, spread some cream on top and place the apricots on top. Spread the rest of the cream on top and refrigerate for about 3 hours. Cut the top of the cake into 12-16 pieces and place them on the cooled cream
4
Drain the apricots. As soon as the yoghurt cream begins to gel, fold in the cream. Cut the bee sting base in half horizontally. Stretch a cake ring around the bottom cake base, spread some cream on top and place the apricots on top. Spread the rest of the cream on top and refrigerate for about 3 hours. Cut the top of the cake into 12-16 pieces and place them on the cooled cream
5
waiting time approx. 4 hours