Applecreambee sting
Ingredients for Applecreambee sting
| Amount | Ingredient |
|---|---|
| 100 cl | Milk |
| 200 grams | Flour |
| 50 g | Sugar |
| 1 pinch | Salt |
| 1 / 2 Pt | Dry yeast |
| 1 pc | Egg size |
| M | 25 g |
| Butter / margarine | 75 grams |
| Butter / margarine | 90 grams |
| Sugar | 100 grams |
| Cream | 150 grams |
| Almonds | 1000 g |
| Apples | 50 g |
| Sugar | 4 tbsp |
| Lemon juice | 200 cl |
| Apple juice | 1 Pk |
| Pudding powder "vanilla" | 3 tbsp |
| Water | 375 grams |
| Whipped cream | 2 Pk |
| Vanilla sugar | 2 Pk |
| Sahnefestiger |
Applecreambee sting Directions
Heat the milk. Flour, sugar (1) mix, salt and yeast. Add egg, warm butter (1) and milk and knead with dough hook of the hand mixer until smooth. Cover and rise in a warm place about 30 minutes let go. Dough on a floured work surface around (26 cm diameter) roll out. Springform pan (26 cm diameter) and thick batter into place. Another 15 minutes go.
Butter (2) melt. Sugar (2) Add and cook until it is melted. Cream (1) Pour and simmer 2 minutes. Stir in almonds and let cool slightly and spread on the cake. In a hot oven (electric oven: 175 ° C / gas mark 2) 25-30 minutes. Loosen edge of cake and let cool in the mold.
Peel apples, quarter them, remove seeds, cut into columns. Sugar (3) and Zitronensah heat. Add apple slices and apple cream, bring to a boil and cook about 2 minutes. Custard powder and water until smooth. While stirring, pour in the sauce and cook 1 minute. Let cool.
Bottom half horizontally. Enclose the lower floor with a cake ring. Compote emphasize on the ground. Allow to cool. Cream (2) until stiff, while vanillin sugar and drizzle Sahnefestiger. Compote and whipped cream spread it on the set about 1 hour cold. Top pie crust to give the cream.
