Bee sting with cottage cheese oil dough
Time
Preparation time: 30 min.
Cooking or baking time: 35 min.
Rest period: 10 hours
Total preparation time: 11 hours 5 minutes
My husband had wished for a delicious cake for the weekend and I did not have to think about it for long. It should be a bee sting, but not with yeast dough, but this time I made it with cottage cheese dough.
It's fast and tastes as good as yeast dough. The bee sting tastes really good to us and I will sure bake it again the next time in this way. Here is the list of ingredients and the preparation.
ingredients
For the dough:
- 200 g of flour
- 50 g of sugar
- 3 teaspoons baking powder
- 125 g of lean quark
- 1 egg yolk
- 4 tablespoons of milk
- 3 tbsp neutral oil
- 1 pinch of salt
For covering:
- 100 g of sliced almonds
- 70 g of sugar
- 50 g butter
- 4 tablespoons cream
For the cream:
- 350 ml of milk
- 30 g of sugar
- 1 tbsp. Custard
- 250 ml of cream
preparation
- Mix the ingredients for the dough well and knead well with floured hands. Cover a springform with a two-piece and overlapping sheet of baking paper, place the ring around the bottom and fix it. Grease the edge of the mold as usual and sprinkle with crumbs. Now pour in the dough and spread evenly on the floor.
- With the ingredients for the topping the almond mass is produced and distributed evenly on the dough. Now the mold comes in preheated 175 degrees circulating air for a maximum of 35 minutes in the oven.
- In the meantime, the milk for the custard cream is cooked from the described ingredients for the cream filling. Remove one cup from the cold milk, stir in the custard powder and the sugar and stir this mixture into the boiling milk drawn from the cooking area with the whisk, bring to the boil once and pour into a bowl to cool completely - preferably over night. Stirring occasionally prevents the formation of skin on the pudding.
- The next day, the cake is cut once and a cake ring is placed around the bottom.
- Now the cream is beaten very hard and lifted spoonful under the pudding with the whisk. The mass is distributed on the cake and the lid put back on.
- Now the finished cake should cool again for 2 to 3 hours and then it may be cut into a good cup of coffee and eaten. Let it taste good.
To cut the baking paper I would like to point out that this way the paper can be removed by pulling out the individual halves, more easily under the cake, than if the paper lies in one piece under the cake.
