Bee sting with apricot sour cream filling (diabetics)

Name: Bee sting with apricot sour cream filling (diabetics)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 650 ml + 5 tablespoons of milk; 1 cube (42 g) Yeast; 500 g (15 g) + 1 tablespoon of flour; 1 egg (size M); 72 g Diabetic sweetness; 150 g Butter; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 60 g Honey-flavored syrup; 50 g Whipped cream; 75 g chopped almonds; 75 g Coconut flake; 1 package Pudding powder "Vanilla Flavor"; 1 glass (370 ml) Apricots; 6 sheets white gelatine; 400 g Schmand; 7-10 Tbsp liquid sweetener; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

650 ml + 5 tablespoons of milk
1 cube (42 g) Yeast
500 g (15 g) + 1 tablespoon of flour
1 egg (size M)
72 g Diabetic sweetness
150 g Butter
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
60 g Honey-flavored syrup
50 g Whipped cream
75 g chopped almonds
75 g Coconut flake
1 package Pudding powder "Vanilla Flavor"
1 glass (370 ml) Apricots
6 sheets white gelatine
400 g Schmand
7-10 Tbsp liquid sweetener
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Warm 250 ml of milk lukewarm, dissolve yeast in it. Put 500 g flour, egg, 60 g diabetic sweetener, 50 g softened butter, salt and lemon zest in a bowl. Add the milk mixture. Knead everything smooth. Cover and leave to rise in a warm place for about 40 minutes. Heat 100 g butter and syrup. Add cream, bring to the boil and simmer for about 5 minutes. Stir in almonds and grated coconut, let it cool down. Stir pudding powder, 12 g diabetic sweetener and 5 tablespoons of milk until smooth. Bring 400 ml milk to the boil. Stir in the pudding powder and bring to the boil. Pour the pudding into a bowl, cover with foil and let it cool down. Knead the dough again. Grease the fat pan of the oven, dust with 1 tablespoon of flour. Roll out the dough on it. Cover the pan and let it rise for about 20 minutes. Spread nut mixture on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let it cool down. Drain and dice the apricots. Soak the gelatine. Whip the sour cream, sweeten with sweetener. Squeeze gelatine, dissolve. Mix with 2 tablespoons of sour cream. Stir gelatine into remaining sour cream. Fold in apricots. Stir the pudding well, stir in the sour cream by the spoonful. Chill for about 15 minutes. Quarter the bee sting, cut pieces horizontally. Spread the bottom with cream, place the lid on top. Chill for about 2 hours.
2
2 hours waiting time / 2 BE
3
Not diabetic? Prepare yeast dough with 75 g pudding with 3 tbsp. sour cream with 2 tbsp. sugar. Use "normal" apricots. Replace syrup with honey