Strawberry-Pistachio Bee Sting

Name: Strawberry-Pistachio Bee Sting
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 75 g Butter; 100 ml Milk; 1/2 cube (approx. 20 g) Yeast; 200 g Flour; 140 g Sugar; 1 egg (size M); 50 g flaked almonds; 2 TABLESPOONS ground pistachio kernels; 6 sheets Gelatine; 400 g Strawberries; 300 g Skimmed milk yoghurt; 4 TABLESPOONS Lemon juice; 300 g Whipped cream; 7-10 Tbsp Strawberry Slices; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

75 g Butter
100 ml Milk
1/2 cube (approx. 20 g) Yeast
200 g Flour
140 g Sugar
1 egg (size M)
50 g flaked almonds
2 TABLESPOONS ground pistachio kernels
6 sheets Gelatine
400 g Strawberries
300 g Skimmed milk yoghurt
4 TABLESPOONS Lemon juice
300 g Whipped cream
7-10 Tbsp Strawberry Slices
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Melt 25 g butter and let it cool down. Warm milk lukewarm. Dissolve yeast in it. Mix flour and 30 g sugar in a mixing bowl. Add yeast milk, butter and egg. Mix to a smooth dough with the dough hooks of the hand mixer. Roll out the dough round (26 cm Ø) on a lightly floured work surface.
2
Pour into a greased springform pan (26 cm Ø). Cover and leave to rise in a warm place for about 30 minutes. Melt 50 g butter and sugar each in a pot. Stir in almonds and pistachios and spread on the cake. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Then let it cool down, cut through 2 x horizontally. For the filling, soak gelatine in cold water. Wash, clean and slice the strawberries. Cover 2 lower bases with them. Mix yoghurt, lemon juice and 60 g sugar with the whisk of the hand mixer. Squeeze the gelatine, dissolve lukewarm. Stir in 2 tablespoons of yoghurt. Stir the mixed gelatine into the rest of the yoghurt cream.
3
For the filling, soak gelatine in cold water. Wash, clean and slice the strawberries. Cover 2 lower bases with them. Mix yoghurt, lemon juice and 60 g sugar with the whisk of the hand mixer. Squeeze the gelatine, dissolve lukewarm. Stir in 2 tablespoons of yoghurt. Stir the mixed gelatine into the rest of the yoghurt cream. Leave to cool until the cream begins to set. Whip the cream until stiff, fold in. Spread one half on each of the strawberries. Place the strawberry bases on top of each other and cover with the top base. Chill for about 1 hour. Serve decorated with strawberry slices
4
Leave to cool until the cream begins to set. Whip the cream until stiff, fold in. Spread one half on each of the strawberries. Place the strawberry bases on top of each other and cover with the top base. Chill for about 1 hour. Serve decorated with strawberry slices
5
waiting time approx. 2 1/4 hours