Punch bee sting with cherries

Ingredients

Directions

1. 1

   Briefly bring 150 g fat, 150 g sugar, honey, 1 packet vanillin sugar, cinnamon and hazelnut leaves to the boil. Add 6 tablespoons of milk and let the mixture cool down. In the meantime mix flour, 75 g starch and baking powder. Beat the remaining fat, salt, 200 g sugar and remaining vanilla sugar with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Briefly stir in the flour mixture alternating with the remaining milk.

2. 2

   Spread the dough on a greased baking tray (approx. 33 x 27 cm) sprinkled with breadcrumbs and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 15 minutes. Carefully spread the hazelnut mixture on the cake and bake at the same temperature for another 10-15 minutes. Let it cool down on a cake rack. Drain the cherries, collecting the juice (approx. 700 ml). Stir the rest of the starch and sugar with 200 ml juice until smooth. Boil up the rest of the juice with lemon peel and Glühfix. Remove Glühfix and lemon peel. Take the punch off the stove and add the mixed starch while stirring constantly. Cook for another 1 minute. Fold in the cherries. Leave to cool a little. Cut the cooled base horizontally once.

3. 3

   Take the punch off the stove and add the mixed starch while stirring constantly. Cook for another 1 minute. Fold in the cherries. Leave to cool a little. Cut the cooled base horizontally once. Spread the cherry compote on the bottom cake layer and place the second layer on top. Leave to set in a cool place for about 1 hour. Results in about 20 pieces

4. 4

   waiting time approx. 2 hours