John Myers
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Bee Sting with Curd Oil Batter
The perfect bee sting with curd oil batter recipe with a picture and simple step-by-step instructions.
dough
- 130 g Quark
- 50 ml Milk
- 1 medium size Egg
- 300 g Spelled flour
- 1 packet Baking powder
- 80 g Sugar
Topping
- 50 g Sugar
- 1 packet Vanilla sugar
- 100 g Butter
- 30 g Apricot jam
- 200 g Almonds
cream
- 4 leaf Gelatin white
- 200 ml Cream
- 500 ml Milk
- 80 gr Sugar
- 1 packet Vanilla puding
- 1 packet Vanilla sugar
- Grease a 28 springform pan.
dough
- Make a quark oil dough from all the ingredients. Simply stir everything together. Roll out the dough into the bottom of the springform pan or press in with your hand.
Topping
- Put everything in a saucepan, let it warm up, stir well. Spread well on the quark oil dough base. Bake at 165C fan oven depending on the oven. Let cool down well. I make the base in the morning and the cream at noon.
cream
- Soak the gelatine in cold water. Boil a pudding with the remaining ingredients except the cream. Put the pudding in a bowl, squeeze the gelatine under the pudding, stir well. Put a cling film firmly on the pudding and put it in the refrigerator put.
- Whip the cream until stiff,
ground
- Cut the bottom in the middle. The bottom with the almonds, lightly score the pieces with a knife. Do not cut all the way through. This will later push the cream from the bee sting, not out when cutting.
cream
- The pudding is now cold. Mix well again with the whisk. Now fold in the whipped cream. Put a totren ring around the base.
- Spread everything on the quark oil base, add the scratched almond cover, and refrigerate for two hours.
- It tastes great and is very easy to make – for everyone who is at war with yeast.
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