Cranberry bee sting

Name: Cranberry bee sting
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 150 ml Milk; 150 g Sugar; 1 cube (42 g) Yeast; 500 g Flour; 250 g Butter or margarine; 2 Eggs (size M); 1 TABLESPOON Rum; 2 packages Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 900 g Whipped cream; 50 g Honey; 200 g chopped almonds; 3 (212 ml each) Glasses of wild cranberries in their own juice; 2 packages Cream stabiliser; 7-10 Tbsp Fat and flour

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

150 ml Milk
150 g Sugar
1 cube (42 g) Yeast
500 g Flour
250 g Butter or margarine
2 Eggs (size M)
1 TABLESPOON Rum
2 packages Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
900 g Whipped cream
50 g Honey
200 g chopped almonds
3 (212 ml each) Glasses of wild cranberries in their own juice
2 packages Cream stabiliser
7-10 Tbsp Fat and flour

Directions

1
Warm the milk and 40 g sugar lukewarm. Dissolve yeast in it. Put the flour in a bowl and make a depression in the middle. Add the yeast mixture and dust with some flour. Leave in a warm place for about 15 minutes. Dice 100 g fat.
2
Add fat, eggs, rum, 1 packet of vanilla sugar and lemon zest to the pre-dough and knead everything with the dough hooks of the hand mixer. Then work into a smooth dough with cool hands. Cover and leave to rise for approx. 30 minutes in a warm place. Meanwhile bring 150 g cream, remaining fat, sugar and honey to the boil. Stir in almonds and boil down for about 5 minutes. Let cool off. Pour the dough into a greased, flour-dusted fat pan of the oven and roll it out. Spread almond paste on it and let it rise in a warm place for about 30 minutes. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 30 minutes. Take out and let cool down. Quarter the dough base. Cut each quarter horizontally.
3
Spread almond paste on it and let it rise in a warm place for about 30 minutes. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 30 minutes. Take out and let cool down. Quarter the dough base. Cut each quarter horizontally. Cut dough lid into 6 pieces. Drain the cranberries. Whip the rest of the cream until stiff, pour in the remaining vanillin sugar and cream firming agent. Fold in the cranberries and spread on the pastry bases. Place the pastry lid on top. Cut the cake into pieces. Results in approx. 24 pieces
4
Drain the cranberries. Whip the rest of the cream until stiff, pour in the remaining vanillin sugar and cream firming agent. Fold in the cranberries and spread on the pastry bases. Place the pastry lid on top. Cut the cake into pieces. Results in approx. 24 pieces
5
Waiting time approx. 35 minutes