Apple – Bee Sting
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg apples, tart
- 3 tablespoon lemon juice
- 175 g butter, soft
- 125 g suar
- 1 lemon (s) untreated, grated zest and juice
- 1 pinch (s) salt
- 3 egg (s)
- 200 g flour
- 50 g cornstarch
- 1 teaspoon baking powder, heaped
- 3 tablespoon milk
- 75 g butter
- 75 grams sugar
- 1 packet vanilla sugar
- 1 tablespoon honey
- 100 g almond (s) (almond sticks)
- possibly whipped cream
Print Recipe
Pin Recipe Instructions
- Wash, peel, quarter and core apples. Cut into the apple halves several times on the curved side and drizzle with lemon juice.
- Mix 175 g butter, 125 g sugar, lemon zest and salt until frothy. Stir in eggs one at a time. Mix the flour, cornstarch and baking powder. Stir in with 1 - 2 tablespoon milk.
- Pour the dough into a springform pan (26 cm) lined with baking paper and smooth it out. Place the apples on top with the curved side up, press in a little. Bake in a preheated oven at 175 degrees for about 20 minutes.
- Bring 75 g butter, 75 g sugar, vanilla sugar, honey and almonds to the boil and brown slightly. Stir in 2-3 tablespoons of milk. Spread the bee sting mixture on the apples. Bake the cake for another 30-40 minutes.
- Serve with whipped cream.
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