Filled bee sting butter cake

Name: Filled bee sting butter cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 225 g Butter; 600 ml + 5 tablespoons of milk; 1 cube (42 g) Yeast; 500 g Flour; 2 Eggs (size M); 225 g + 5 tablespoons sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 50 g Whipped cream; 100 g chopped almonds; 100 g Coconut flake; 1 package Pudding powder "Vanilla Flavor"; 1 can(s) (425 ml) Apricots; 6 sheets Gelatine; 400 g Schmand; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

225 g Butter
600 ml + 5 tablespoons of milk
1 cube (42 g) Yeast
500 g Flour
2 Eggs (size M)
225 g + 5 tablespoons sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
50 g Whipped cream
100 g chopped almonds
100 g Coconut flake
1 package Pudding powder "Vanilla Flavor"
1 can(s) (425 ml) Apricots
6 sheets Gelatine
400 g Schmand
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Melt 75 g butter. Add 200 ml milk, dissolve yeast in it. Put flour, eggs, 75 g sugar, salt and lemon zest in a mixing bowl. Add the milk mixture. Knead everything into a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Meanwhile simmer 150 g butter and 150 g sugar until the sugar has melted. Add cream, bring to the boil and simmer for about 5 minutes.
2
Stir in almonds and grated coconut, fill into a bowl and let it cool down. Stir pudding powder, 3 tablespoons of sugar and 5 tablespoons of milk until smooth. Bring 400 ml milk to the boil. Pour in the pudding powder while stirring, bring to the boil. Pour the pudding into a bowl, cover with foil and let it cool down. Drain the apricots. Knead the dough again. Grease the fat pan of the oven and sprinkle with flour. Roll out the dough evenly in the fat pan. Cover the pan and let it rise for about 20 minutes. Spread almond icing on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take out of the oven and let cool down. Cut the apricots into small pieces. Soak gelatine in cold water. Whip the sour cream with the whisk of the hand mixer, adding 2 tablespoons of sugar.
3
Cover the pan and let it rise for about 20 minutes. Spread almond icing on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take out of the oven and let cool down. Cut the apricots into small pieces. Soak gelatine in cold water. Whip the sour cream with the whisk of the hand mixer, adding 2 tablespoons of sugar. Fold in the apricots. Squeeze the gelatine, dissolve and stir in 2 tablespoons of sour cream. Stir the gelatine into the remaining sour cream. Stir pudding well and stir in sour cream by the spoonful. Chill for about 15 minutes. Cut bee sting into 8 pieces and cut them in half horizontally. Spread the cream on the cake base and place the lids on top. Put them in a cool place for about 1 hour. Cut into 3 pieces with a sharp knife
4
Squeeze the gelatine, dissolve and stir in 2 tablespoons of sour cream. Stir the gelatine into the remaining sour cream. Stir pudding well and stir in sour cream by the spoonful. Chill for about 15 minutes. Cut bee sting into 8 pieces and cut them in half horizontally. Spread the cream on the cake base and place the lids on top. Put them in a cool place for about 1 hour. Cut into 3 pieces with a sharp knife
5
waiting time approx. 2 hours