Strawberry bee sting

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3 5
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 28
  • 125 ml + 300 ml + 900 ml + 3 tablespoons of milk
  • 1 cube (42 g) fresh yeast
  • 400 g + some flour
  • 75 g + 125 g + 150 g sugar
  • 7-10 Tbsp 1 P. Vanillin sugar
  • 7-10 Tbsp Salt
  • 75 g + 150 g + 500 g soft butter
  • 1 Egg (Gr. M)
  • 7-10 Tbsp 3 P. custard powder "vanilla" (for cooking; for 1/2 l milk each)
  • 7-10 Tbsp Fat and flour f. d. fat pan
  • 2 tablespoons (40 g) liquid honey
  • 200 g Almond slivers
  • 1 kg small strawberries
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Warm 125 ml milk lukewarm. Crumble yeast into it and dissolve it. Fill 400 g flour, 75 g sugar, vanillin sugar, 1 pinch of salt, 75 g butter and egg into a mixing bowl. Add yeast milk and knead everything smooth with a hand mixer.

  2. 2

    Cover and leave to rise in a warm place for about 45 minutes.

  3. 3

    Mix 300 ml milk, pudding powder and 125 g sugar. Bring 900 ml milk to the boil and remove from the heat. Stir in pudding powder, bring to the boil again and simmer for at least 1 minute, stirring continuously. Pour into a bowl.

  4. 4

    Place the foil directly on the pudding surface. Let the pudding cool down.

  5. 5

    Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Knead yeast dough briefly. Dust with a little flour and roll out on the fat pan. Cover the dough and let it rise for about 30 minutes.

  6. 6

    Melt 150 g butter, honey and 150 g sugar in a pot. Add almonds and bring to the boil while stirring. Stir in 3 tablespoons of milk. Cool lukewarm for about 10 minutes, then spread it out in front of you on the dough.

  7. 7

    Bake in the preheated oven (electric oven: 200°C/circulating air: 175°C/gas: level 3) for about 20 minutes. Cool down for at least 2 hours.

  8. 8

    Wash, clean and halve the strawberries. Cut bee sting crosswise into 4 strips (each approx. 9 cm wide). Cut the strips horizontally.

  9. 9

    Stir the pudding briefly with the hand mixer. Beat 500 g butter with the hand mixer for about 10 minutes until creamy. Add the pudding by the spoonful. Spread a thin layer of butter cream on the lower bees sting strips.

  10. 10

    Spread strawberries on top. Spread the rest of the cream on it. Place the upper strips on top. Chill for at least 1 hour. Cut the strips into about 7 pieces.

Nutrition Facts

KCAL
410 kcal
CARBS
32 g
FATS
28 g
PROTEINS
5 g

Categories & Tags

DessertsweetCakeFruit