Strawberry Bee Sting Slices

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Mix flour and 100 g sugar in a mixing bowl, press a hollow in the middle. Crumble yeast into it. Mix with milk and some flour from the rim. Cover and leave to rest in a warm place for about 10 minutes. Add egg, 100 g fat in pieces and salt to the rim. Knead everything with the dough hooks of the hand mixer to a smooth yeast dough. Cover and leave to rise in a warm place for about 45 minutes.

2. 2

   For the glaze, melt 150 g fat, 150 g sugar and honey in a pot. Bring to the boil, simmer for 1 minute, remove from heat and stir in 50 g cream. Mix in the cornflakes and almonds. Set aside to cool. Roll out the yeast dough on a greased, floured fat pan of the oven (approx. 32 x 39 cm). Let it rise again for about 20 minutes. Spread lukewarm icing on the dough. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let cool down. Wash the strawberries, put some aside for decoration, clean the rest and chop into small pieces. Cut the bee sting in half once. Halve each half horizontally once. Soak gelatine in cold water. Mix yoghurt and 150 g sugar. Squeeze the gelatine well, dissolve carefully. Stir a little yoghurt into the gelatine, then stir everything into the rest of the yoghurt.

3. 3

   Let cool down. Wash the strawberries, put some aside for decoration, clean the rest and chop into small pieces. Cut the bee sting in half once. Halve each half horizontally once. Soak gelatine in cold water. Mix yoghurt and 150 g sugar. Squeeze the gelatine well, dissolve carefully. Stir a little yoghurt into the gelatine, then stir everything into the rest of the yoghurt. Whip 500 g whipped cream until stiff and fold into the yoghurt with the strawberries. Spread half of the cream on each of the two lower bases and smooth it down. Place the bee sting lid on top. Chill for about 2 hours. Cut the bee sting with a sharp or electric knife into 12 pieces each. Clean and slice the strawberries put aside. Whip 200 g whipped cream until stiff, fill into a piping bag with star-shaped spout. Decorate cake pieces with cream tuffs and strawberries

4. 4

   Whip 500 g whipped cream until stiff and fold into the yoghurt with the strawberries. Spread half of the cream on each of the two lower bases and smooth it down. Place the bee sting lid on top. Chill for about 2 hours. Cut the bee sting with a sharp or electric knife into 12 pieces each. Clean and slice the strawberries put aside. Whip 200 g whipped cream until stiff, fill into a piping bag with star-shaped spout. Decorate cake pieces with cream tuffs and strawberries