Bee sting with coconut icing and vanilla quark filling
easy
90 mins
90 mins
Ingredients
- 250 g Flour
- 40 g Sugar
- 1 egg (size M)
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1/2 cube (21 g) Yeast
- 40 g Butter or margarine
- 1/8 l Milk
- 1/2 l Milk
- 1 package Pudding powder "Vanilla flavour" (for 1/2 l
- 7-10 Tbsp milk)
- 140 g Sugar
- 75 g Butter or margarine
- 1 TABLESPOON Honey
- 100 g Coconut flake
- 7-10 Tbsp Grease
- 1-2 TABLESPOONS Breadcrumbs
- 4 sheets white gelatine
- 1 jar(s) (236 ml; separation weight: 140 g) Pineapple in rings
- 200 g Low-fat curd
- 7-10 Tbsp Cling film
Directions
- 1
Place flour, sugar, except for a tablespoon, egg and lemon zest in a mixing bowl. Stir yeast and remaining sugar in a cup until the yeast becomes liquid. Pour into the flour. Melt the fat, add the milk and pour the lukewarm mixture into the bowl.
- 2
Work vigorously with the dough hooks of the hand mixer. Cover and leave to rise for 30 minutes. Meanwhile prepare the pudding powder with 1/2 litre milk according to the instructions on the packet. Leave to cool in a bowl while stirring several times.
- 3
For the icing, boil up fat, 75 grams of sugar, honey and grated coconut in a saucepan while stirring, until it becomes slightly brownish. Finally stir in three tablespoons of milk and let it cool down. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs.
- 4
Press the yeast dough in the mould with floured hands until it is evenly flattened. Cover and leave to rise for another 15 minutes. Spread the coconut icing on the dough. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 20 minutes.
- 5
Leave to stand for five minutes in the switched off oven. Let it cool down on a cake rack. For the filling, soak gelatine in cold water. Drain the pineapple, (catch the juice) and cut into small pieces.
- 6
Mix pudding, quark and remaining sugar. Squeeze the gelatine, dissolve it, whisk with three tablespoons of pineapple juice and stir into the vanilla cream. Fold in the fruit pieces. Remove the bee sting from the mould.
- 7
Cut once across. Place the edge of the mould around the bottom base and spread the vanilla cream on top. Place the second cake base on top, press down and refrigerate for one to two hours. Remove from the mould. Makes 16 pieces.
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