Cherry bee sting

Name: Cherry bee sting
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 225 g Butter; 500 g Flour; 250 g + 3 tablespoons sugar; 1 pinch Salt; 1 package Vanillin sugar; 2 Egg yolk (size M); 750 ml Milk; 1 cube (42 g) Yeast; 600 g Whipped cream; 100 g shelled almonds; 100 g flaked almonds; 100 g Sunflower seeds; 6 sheets Gelatine; 1 package Pudding powder "Vanilla Flavor"; 800 g Cherries; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp extra strong aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

225 g Butter
500 g Flour
250 g + 3 tablespoons sugar
1 pinch Salt
1 package Vanillin sugar
2 Egg yolk (size M)
750 ml Milk
1 cube (42 g) Yeast
600 g Whipped cream
100 g shelled almonds
100 g flaked almonds
100 g Sunflower seeds
6 sheets Gelatine
1 package Pudding powder "Vanilla Flavor"
800 g Cherries
2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp extra strong aluminium foil

Directions

1
Melt 75 g butter. Mix flour, 75 g sugar, salt and vanillin sugar. Add the egg yolks. Heat 250 ml milk lukewarm, dissolve yeast in it. Add butter and yeast mixture to the flour mixture. Knead everything to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Meanwhile melt 150 g butter.
2
Dissolve 175 g sugar in it. Add 200 g cream and let it boil down for 2 minutes. Mix almond kernels and flakes and sunflower seeds in it, let it cool down a bit. Knead the dough again. Put it on a greased baking tray sprinkled with flour and roll out evenly. Cover again and let it rise for about 20 minutes. Spread the prepared topping on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes, let cool down. For the filling, soak gelatine in cold water. Stir pudding powder, 3 tablespoons of sugar and 6 tablespoons of milk until smooth. Bring the rest of the milk to the boil. Add the pudding powder while stirring, bring to the boil and allow to cool again. Clean, wash and stone the cherries. Squeeze the gelatine, warm it up lukewarm. Beat 400 g cream and icing sugar until stiff. Stir 2 tablespoons of this into the gelatine, then stir the gelatine into the remaining cream.
3
For the filling, soak gelatine in cold water. Stir pudding powder, 3 tablespoons of sugar and 6 tablespoons of milk until smooth. Bring the rest of the milk to the boil. Add the pudding powder while stirring, bring to the boil and allow to cool again. Clean, wash and stone the cherries. Squeeze the gelatine, warm it up lukewarm. Beat 400 g cream and icing sugar until stiff. Stir 2 tablespoons of this into the gelatine, then stir the gelatine into the remaining cream. Carefully fold the cream and cherries into the pudding. Quarter the pastry base and cut off the edges. Halve each quarter horizontally. Cut lid into 4 pieces. Place an aluminium rail around each of the 4 bases. Spread the cream on the cakes. Cover with the lid pieces and cut into pieces. Chill for about 1 hour.
4
Carefully fold the cream and cherries into the pudding. Quarter the pastry base and cut off the edges. Halve each quarter horizontally. Cut lid into 4 pieces. Place an aluminium rail around each of the 4 bases. Spread the cream on the cakes. Cover with the lid pieces and cut into pieces. Chill for about 1 hour.