Peanut-Egg Liqueur Bee Sting

Name: Peanut-Egg Liqueur Bee Sting
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 280 g Butter; 200 g + 2 tablespoons sugar; 5 Eggs (size M); 300 g Flour; 3 TSP Baking Powder; 150 ml Egg liqueur; 250 g Whipped cream; 200 g unsalted peanuts; 6 sheets Gelatine; 200 g Milkmaid condensed milk; 150 g Skimmed milk yoghurt; 6 TABLESPOONS Lemon juice; 1 package Vanillin sugar; 8 Sweets (for example: Campino); 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

280 g Butter
200 g + 2 tablespoons sugar
5 Eggs (size M)
300 g Flour
3 TSP Baking Powder
150 ml Egg liqueur
250 g Whipped cream
200 g unsalted peanuts
6 sheets Gelatine
200 g Milkmaid condensed milk
150 g Skimmed milk yoghurt
6 TABLESPOONS Lemon juice
1 package Vanillin sugar
8 Sweets (for example: Campino)
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream 250 g soft butter and 150 g sugar. Stir in the eggs one by one. Mix flour and baking powder. Alternately stir in with the egg liqueur. Pour into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15 minutes.
2
In the meantime, briefly bring 30 g butter, 50 g cream and 50 g sugar to the boil. Add the peanuts. Spread on the sponge mixture and bake for another 20-25 minutes. Let it cool down on a cake rack, remove from the tin. Cut in half horizontally. Cover the bottom of the cake with a springform pan rim. For the filling, soak gelatine in cold water. Mix the milkmaid, yoghurt, lemon juice and vanilla sugar with the whisks of the hand mixer. Squeeze the gelatine, melt lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir the mixed gelatine into the rest of the cream, chill for 10 minutes. Beat 200 g cream until stiff, fold in.
3
For the filling, soak gelatine in cold water. Mix the milkmaid, yoghurt, lemon juice and vanilla sugar with the whisks of the hand mixer. Squeeze the gelatine, melt lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir the mixed gelatine into the rest of the cream, chill for 10 minutes. Beat 200 g cream until stiff, fold in. Spread on the lower base. Place the lid on top (you can also cut into cake pieces beforehand) and chill for about 1 hour. To decorate, melt 2 tablespoons of sugar until golden brown. Let it cool down a little bit. Turn the sweets in it with the help of 2 forks and pull out delicate threads. Decorate the cake with them
4
Spread on the lower base. Place the lid on top (you can also cut into cake pieces beforehand) and chill for about 1 hour. To decorate, melt 2 tablespoons of sugar until golden brown. Let it cool down a little bit. Turn the sweets in it with the help of 2 forks and pull out delicate threads. Decorate the cake with them