Bee sting yoghurt slices

Ingredients

Directions

1. 1

   Separating eggs. Beat the egg white until stiff, adding sugar, vanillin sugar and salt. Stir in the egg yolks. Mix flour, starch and baking powder, sieve onto the egg cream and fold in. Line the fat pan of the oven (32 x 37 cm) with baking paper. Add the mixture and spread evenly. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Turn out onto a tea towel, remove baking paper.

2. 2

   Place a second cloth on top and let it cool down. Soak 4 sheets of gelatine in cold water. Cut the base into 3 equally sized pieces. Place a baking frame or a strip of aluminium foil folded several times around a base. Put peach-passion fruit yoghurt in a bowl. Squeeze the gelatine and dissolve. Stir in 4 tablespoons of yoghurt, then stir into the remaining passion fruit-peach yoghurt. Chill the cream for about 10 minutes until it starts to gel. In the meantime, whip 150 g whipped cream until stiff. Stir cream until smooth and fold in the cream. Spread the peach cream on the base and chill. After about 15 minutes, place the 2nd cake base on the cream and chill for another 15 minutes. Soak 4 sheets of gelatine in cold water. Process strawberry yoghurt with gelatine as described. Whip 150 g whipped cream until stiff, fold in and chill for 15 minutes.

3. 3

   Chill the cream for about 10 minutes until it starts to gel. In the meantime, whip 150 g whipped cream until stiff. Stir cream until smooth and fold in the cream. Spread the peach cream on the base and chill. After about 15 minutes, place the 2nd cake base on the cream and chill for another 15 minutes. Soak 4 sheets of gelatine in cold water. Process strawberry yoghurt with gelatine as described. Whip 150 g whipped cream until stiff, fold in and chill for 15 minutes. Cover slices with the 3rd base and chill for approx. 2 hours. Roast walnuts in a pan without fat and chop coarsely. Coarsely chop toffees. Heat 70 g whipped cream and toffees until the sweets have melted. Add the walnuts and spread on the cake. Refrigerate the cake for about 1 hour. Carefully remove the cake from the tin and cut into 10 pieces

4. 4

   Cover slices with the 3rd base and chill for approx. 2 hours. Roast walnuts in a pan without fat and chop coarsely. Coarsely chop toffees. Heat 70 g whipped cream and toffees until the sweets have melted. Add the walnuts and spread on the cake. Refrigerate the cake for about 1 hour. Carefully remove the cake from the tin and cut into 10 pieces

5. 5

   4 1/4 hours waiting time. Per cut approx. 2560 kJ/610 kcal. E 12 g/F 29 g/KH 73 g