Strawberry Stracchiatella Bee Sting

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 475 ml + 5 tablespoons of milk
  • 1/2 cube (21 g) Yeast
  • 250 g Flour
  • 1 egg (size M)
  • 90 g + 4 tablespoons sugar
  • 110 g Butter
  • 7-10 Tbsp Salt
  • 2 TABLESPOONS clear honey
  • 60 g Pine nuts
  • 50 g Almond slivers
  • 3 TABLESPOONS + 200 g whipped cream
  • 1 package Almond flavour pudding powder
  • 3 sheets Gelatine
  • 75 g Dark chocolate
  • 250 g Strawberries
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Aluminium foil
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Warm 75 ml of milk lukewarm, crumble yeast into it and dissolve it. Put the flour into a bowl and press a depression in the middle. Pour yeast milk into the hollow and mix with some flour from the rim. Cover with flour and leave to rise for about 10 minutes. Put 50 ml milk, egg, 40 g sugar, 35 g butter and salt into the bowl and knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Bring 75 g butter, 50 g sugar and honey to the boil, add pine nuts and almond slivers and simmer for 1-2 minutes. Add 3 tablespoons of cream and cook for another 1 minute.

  2. 2

    Knead the yeast dough again and roll out into a circle (26 cm Ø) on a floured work surface. Put the dough into the greased springform pan (26 cm Ø) and let it rise covered for about 20 minutes. Spread the almond and pine kernel mixture on top and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. If the cake gets too dark, cover with aluminium foil. Bring 400 ml milk to the boil. Stir 5 tablespoons of milk, 4 tablespoons of sugar and pudding powder until smooth. Stir the pudding powder into the boiling milk and let it simmer for about 1 minute while stirring. Place the pudding in a bowl and cover the surface with cling film. Let the pudding cool down a little and put it in a cool place. Take the cake out of the oven and remove from the edge with a knife. Leave to cool in the mould. Soak the gelatine in cold water. Chop the chocolate finely. Wash and clean the strawberries and cut them into small pieces. Stir the pudding until smooth.

  3. 3

    Let the pudding cool down a little and put it in a cool place. Take the cake out of the oven and remove from the edge with a knife. Leave to cool in the mould. Soak the gelatine in cold water. Chop the chocolate finely. Wash and clean the strawberries and cut them into small pieces. Stir the pudding until smooth. Melt the squeezed out gelatine in a small pot. Stir in 4 tablespoons of pudding, then stir into the rest of the pudding. Whip 200 g cream until stiff and stir into the pudding. Finally, fold in the strawberry and chocolate pieces. Cut the cake in half horizontally. Place a cake ring around the lower cake base. Spread the cream on it and put the cake lid on top. Chill the cake for about 3 hours

  4. 4

    Melt the squeezed out gelatine in a small pot. Stir in 4 tablespoons of pudding, then stir into the rest of the pudding. Whip 200 g cream until stiff and stir into the pudding. Finally, fold in the strawberry and chocolate pieces. Cut the cake in half horizontally. Place a cake ring around the lower cake base. Spread the cream on it and put the cake lid on top. Chill the cake for about 3 hours

  5. 5

    5 hours waiting time

Nutrition Facts

KCAL
320 kcal
CARBS
33 g
FATS
18 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesSpringCakeCake