Caramel bee sting with cherries
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp slightly + 2 tablespoons soft + 100 g butter
- 100 ml +
- 1/2 cube (21 g) Yeast
- 200 g Flour
- 30 g + 120 g sugar
- 1 Egg (Gr. M)
- 150 g flaked almonds
- 150 g Caramel cream (alternatively caramel spread from the jar)
- 40 g Cornstarch
- 200 g Frozen sour cherries
- 7-10 Tbsp Cling film
Directions
- 1
Grease square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). For the yeast dough, warm 100 ml of milk lukewarm. Crumble yeast into it and dissolve while stirring. Put flour, 30 g sugar, egg and 2 tbsp butter in a bowl.
- 2
Add yeast milk. Knead everything with the dough hooks of the mixer to a smooth and supple dough. Cover and leave to rise in a warm place for about 1 hour.
- 3
Knead dough briefly. Press it into the mould and let it rise covered for about 15 minutes. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For the glaze, melt 100 g butter in a saucepan.
- 4
Melt 120 g sugar in it while stirring. Stir in almonds. Spread on the dough. Bake in a hot oven for 25-30 minutes.
- 5
For the caramel pudding bring 300 ml milk and caramel cream to the boil while stirring, stir the starch and 50 ml milk until smooth. Stir into the boiling caramel milk. Simmer for about 2 minutes while stirring. Pour into a bowl, cover directly on the surface with foil, allow to cool.
- 6
Take the cake out of the oven. Let it cool down in the mould.
- 7
Carefully remove the cake from the mould. Cut in half horizontally. Place the edge of the mould around the bottom of the cake again and spread the pudding on the base. Spread the frozen cherries on top and press in lightly.
- 8
Smooth out the pudding. Place the top half of the cake on top, press down carefully and chill for about 2 hours.
Nutrition Facts
360 kcal
40 g
18 g
7 g
More Delicious Recipes
