Bee Sting with Oranges and Chocolate Cream
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 500g flour
- 100 g butter, or mararine
- 75 grams sugar
- 3 egg yolks
- 250 ml milk
- 42 g yeast
- 0.25 teaspoon ¼ salt
- Lemon zest, grated
- Fat, for the tin
For covering:
- 100 g butter
- 100 g suar
- 100 g flaked almonds
- 2 tablespoon honey
- 6 tablespoon cream or milk
For the filling: (orange)
- 800 ml orange juice
- 50 grams sugar
- 2 packs pudding powder, vanilla or cream
For the filling: (chocolate)
- 800 ml milk
- 100 g suar
- 100 g dark chocolate
- 2 packs pudding powder, chocolate
- 2 packs gelatine, or 1 sheets
- 2 packs vanilla sugar
- 400 g whipped cream
Print Recipe
Pin Recipe Instructions
- Make a yeast dough from the dough ingredients and let rise. Roll out the dough on a greased tray.
- Covering:
- Heat milk with butter, add flaked almonds, sugar, honey and cream. Let simmer gently, do not brown, until the mixture looks translucent. Let the topping cool down and distribute it evenly on the yeast dough. Let rise again for about 20 minutes.
- Bake in a hot oven at 200 ° C for about 25 minutes.
- After cooling, cut the dough once and cut the pieces of dough across. Cut the dough pieces with the almond flake topping to the desired size, ideally with an electric knife.
- Orange filling:
- Bring the orange juice to the boil and make a pudding from orange juice, pudding powder and sugar. Spread the orange pudding on the lower base, allow to cool.
- Chocolate filling:
- Bring the milk to the boil and make a pudding from milk, pudding powder and sugar. Stir the softened gelatine and chocolate into the hot pudding and refrigerate, but do not let it set. When the pudding is cold, carefully add the whipped cream with vanilla sugar.
- Spread the chocolate filling on the cold orange filling and cover with pieces of dough with flaked almonds. Cut through the pieces after they have set.
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