Fruity bee sting

Name: Fruity bee sting
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 225 g soft butter; 650 ml Milk; 1 package Dry yeast; 500 g Flour; 1 egg (size M); 225 g Sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 500 g Whipped cream; 175 g sliced hazelnuts; 500 g red currants; 4 packages Mousse à la vanilla; 2 Bag Gelatine-Fix; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

225 g soft butter
650 ml Milk
1 package Dry yeast
500 g Flour
1 egg (size M)
225 g Sugar
1 pinch Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
500 g Whipped cream
175 g sliced hazelnuts
500 g red currants
4 packages Mousse à la vanilla
2 Bag Gelatine-Fix
7-10 Tbsp Grease

Directions

1
Melt 75 g butter. Put 250 ml milk, yeast, flour, liquid butter, egg, 75 g sugar, salt and lemon zest into a mixing bowl and knead to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. In the meantime, simmer 150 g butter and 150 g sugar until the sugar has melted. Add 100 g cream, bring to the boil and simmer for about 5 minutes. Stir in the nuts, fill into a bowl and let it cool down.
2
Knead dough again. Grease the fat pan of the oven (32 x 39 cm) and roll out the dough evenly in the fat pan. Cover the pan again and let it rise for about 20 minutes. Spread the nut icing on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove from the oven and let cool off. Wash the currants, dab dry and put aside about 10 panicles. Pluck the remaining berries from the stems. As soon as the base is cold, cut the bees' sting in half crosswise first, then again horizontally. Put 400 g cold cream and 400 ml cold milk in a bowl rinsed with hot water. Slowly stir in the cream powder with the whisks of the hand mixer, then whip at highest setting for 2-3 minutes.
3
Remove from the oven and let cool off. Wash the currants, dab dry and put aside about 10 panicles. Pluck the remaining berries from the stems. As soon as the base is cold, cut the bees' sting in half crosswise first, then again horizontally. Put 400 g cold cream and 400 ml cold milk in a bowl rinsed with hot water. Slowly stir in the cream powder with the whisks of the hand mixer, then whip at highest setting for 2-3 minutes. Add gelatine while stirring and stir for another minute. Fold in currants. Spread the cream on the cake base and place the lids on top. Chill for approx. 3 hours. Cut into 24 pieces with a sharp knife and decorate with redcurrant panicles
4
Add gelatine while stirring and stir for another minute. Fold in currants. Spread the cream on the cake base and place the lids on top. Chill for approx. 3 hours. Cut into 24 pieces with a sharp knife and decorate with redcurrant panicles
5
5 hours waiting time