Bee sting with apple compote

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 100 ml + 3 tablespoons of milk
  • 1/2 cube (21 g) Yeast
  • 250 g Flour
  • 300 g Sugar
  • 1 kg Apples
  • 1 package Pudding powder "Vanilla Flavor"
  • 100 ml apple juice
  • 1 glass (320 ml; separation weight: 110 g) Cranberries
  • 175 g Butter or margarine
  • 1 pack of Vanillin sugar
  • 1 pinch Salt
  • 1 egg (size S)
  • 2 TABLESPOONS clear honey
  • 200 g flaked almonds
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Warm up 100 millilitres of milk. Crumble yeast into it and stir. Put the flour in a bowl and make a depression in the middle. Sprinkle 50 grams of sugar on the flour rim. Pour yeast milk into the hollow and dust with some flour from the rim. Cover and leave to rise in a warm place for 15 minutes. Wash, peel and core apples, cut them into pieces and put them into a pot. Add 100 grams of sugar and 100 millilitres of water and simmer for ten to twelve minutes.

  2. 2

    Mix pudding powder with apple juice, stir into the apple compote. Simmer for five minutes while stirring. Drain the cranberries, fold in 80 grams and allow to cool. Melt 25 grams of fat. Add fat, vanilla sugar, a pinch of salt and an egg to the pre-dough. Work into a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise for another 40 minutes. For the glaze, boil 150 grams of fat, 150 grams of sugar, honey and flaked almonds in a pot while stirring. Remove from heat and stir in three tablespoons of milk. Let it cool down. Grease a springform pan (26 cm Ø) and dust with flour. Roll out the dough on a floured work surface and place it in the form. Cover and leave to rise for another ten minutes. Spread almond icing on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20 minutes.

  3. 3

    For the glaze, boil 150 grams of fat, 150 grams of sugar, honey and flaked almonds in a pot while stirring. Remove from heat and stir in three tablespoons of milk. Let it cool down. Grease a springform pan (26 cm Ø) and dust with flour. Roll out the dough on a floured work surface and place it in the form. Cover and leave to rise for another ten minutes. Spread almond icing on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20 minutes. Leave to stand for five minutes in a switched-off oven. Cool down to a cake rack. Remove the bee sting from the tin, cut in half horizontally. Spread the apple compote on the bottom base. Place the upper half back on top and chill for about 30 minutes. Decorate with 30 grams of cranberries before eating. Whipped cream tastes good with it

  4. 4

    Leave to stand for five minutes in a switched-off oven. Cool down to a cake rack. Remove the bee sting from the tin, cut in half horizontally. Spread the apple compote on the bottom base. Place the upper half back on top and chill for about 30 minutes. Decorate with 30 grams of cranberries before eating. Whipped cream tastes good with it

  5. 5

    1 1/4 hours waiting time

Nutrition Facts

KCAL
480 kcal
CARBS
61 g
FATS
23 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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