Walnut bee sting

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Put flour in a bowl, crumble yeast into it. Mix yeast with 25 g sugar, 100 ml milk and some flour from the rim. Cover and leave to rise in a warm place for about 10 minutes. Melt 100 g butter and let it cool down lukewarm. Add egg, 50 g sugar, butter and milk to the rim. 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 45 minutes.

2. 2

   Grease the fat pan of the oven and dust with flour. Roll out the dough evenly in the fat pan. Cover and allow to rise for 15 minutes. Meanwhile melt 150 g butter, add 125 g sugar, honey and 125 g cream, bring to the boil and simmer for 5 minutes. Chop the walnuts, stir in and allow to cool. Bake the cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. After about 15 minutes of baking time, spread the walnut mixture evenly on the base. Remove the cake and let it cool down. Cut the dough sheet into 8 pieces, cut each piece horizontally once. Soak the gelatine in cold water. Wash the untreated orange and grate the peel. Squeeze 2 oranges, measure 150 ml juice. Mix quark, 150 g sugar, orange peel and juice. Squeeze gelatine well, dissolve. Stir a little quark cream into the gelatine, stir the gelatine mixture into the remaining cream.

3. 3

   Cut the dough sheet into 8 pieces, cut each piece horizontally once. Soak the gelatine in cold water. Wash the untreated orange and grate the peel. Squeeze 2 oranges, measure 150 ml juice. Mix quark, 150 g sugar, orange peel and juice. Squeeze gelatine well, dissolve. Stir a little quark cream into the gelatine, stir the gelatine mixture into the remaining cream. Whip 500 g cream until stiff, chill 4-5 tablespoons, fold in the rest. Spread the cream on the lower bases, place the lid on top. Chill for about 2 hours. Cut into 3 pieces with a sharp knife. Spread the cold cream as a blob on the pieces. Peel 2 oranges so that the white skin is completely removed. Cut out the fillets between the parting skins. Decorate pieces with fillets and mint

4. 4

   Whip 500 g cream until stiff, chill 4-5 tablespoons, fold in the rest. Spread the cream on the lower bases, place the lid on top. Chill for about 2 hours. Cut into 3 pieces with a sharp knife. Spread the cold cream as a blob on the pieces. Peel 2 oranges so that the white skin is completely removed. Cut out the fillets between the parting skins. Decorate pieces with fillets and mint