Bee Sting with Mascarpone Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 grams flour
- 0.5 ½ cube yeast
- 150 ml milk
- 50 g honey
- 50 g butter, melt
For covering:
- 75 g honey
- 75 g butter
- 4 tablespoons milk
- 100 g almond (s), (flakes)
For the filling:
- 250 g mascarpone, firm
- 2 tablespoon honey
- 200 g cream
Print Recipe
Pin Recipe Instructions
- Mix the yeast with milk and a little sugar. Add a pinch of salt, flour, butter and honey. Process into a smooth dough. Cover and let rise in a warm place for approx. 1 hour.
- For the topping, mix together the butter, honey and milk. Let cook for approx. 2 minutes. Then fold in the almond flakes. Let cool down well.
- Roll out the yeast dough and place in the springform pan. Cover and let rise for 30 minutes.
- Preheat the oven to 200 degrees.
- Spread the almond and honey mixture on the yeast dough with a dampened spatula. Bake until golden brown in 25 minutes.
- Mix the mascarpone with the honey. Whip the cream until stiff and fold in.
- Put the cream in the refrigerator for at least 30 minutes.
- Let the cake cool and cut in half horizontally with a large knife.
- Spread the mascarpone cream on the bottom.
- Divide the lid into pieces of cake and put them back on top of the cream one at a time.
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