Quick egg liqueur bee sting with cranberries

Ingredients

Directions

1. 1

   Mix flour, baking powder, 125 g sugar, vanillin sugar and salt in a mixing bowl. Add milk, oil, egg and quark and knead with the dough hooks of the hand mixer and knead with your hands to a smooth dough. Roll out the dough on a greased baking tray (32 x 39 cm), press the corners with floured hands

2. 2

   Melt butter, 150 g sugar and honey in a pot. Add almonds and bring to the boil while stirring. Stir in 50 g cream. Let cool down for about 20 minutes

3. 3

   Carefully spread the lukewarm bee sting cast on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Remove and let cool on a cake rack. Let the beehive cool down in the fat pan for at least 2 hours

4. 4

   Soak gelatine in cold water. Mix cream cheese and 200 g sugar, squeeze gelatine and dissolve over a warm water bath. Mix gelatine with egg liqueur, stir into the cream cheese mixture and chill for approx. 5 minutes until the cream cheese mixture begins to gel. Whip 500 g whipped cream with the whisk of the hand mixer until stiff, fold into the cream cheese mixture

5. 5

   Halve the cake, place the bases on plates, cut them in half horizontally and spread with cranberries. Fold 2 frames (5-6 cm high) out of the foil and place them around the two lower bases. Spread the cream evenly on the cake bases, carefully place the lid on top and press down lightly. Chill for about 3 hours.

6. 6

   waiting time approx. 2 1/4 hours