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Cranberry Bee Sting Cake
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Servings:
16
Author:
45
40
3, 30
4, 55
Course:
Dessert
Cuisine:
German
Keywords:
Christmas desserts
Thanksgiving desserts
Bee Sting Cake
š§ Ingredients
1/2 cup
milk
3 teaspoons
dry yeast
3 cups
all-purpose flour
1/2 cup
white granulated sugar
1 pinch
salt
1
large egg
6 tablespoons
unsalted butter
1
stick plus three tablespoons unsalted butter
3/4 cup
white granulated sugar
2 tablespoons
honey
2 cups
blanched almond leaves
5 tablespoons
milk
2 cups
fresh cranberries
2
large egg yolks
slightly beaten
1/4 cup
cranberry sauce
1+1/2 cups
whole milk
1/3 cup
white granulated sugar
1/4 cup
flour
1 tablespoon
butter
1/2 cup
heavy cream
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Instructions
1
Warm 1/2 cup of the milk.
2
Add the yeast and dissolve.
3
In a bowl, whisk together the flour, 1/2 cup white granulatedĀ sugar and
theĀ pinch of salt.
4
Add the egg and 6 tablespoons butter in pieces. Mix to combine.
5
Add the yeasted milk and knead into a smooth dough.
6
Cover the bowl with a dishtowel and stow in a warm place for 45 minutes.
7
Grease and flour a 9Ć13 inch rimmed baking sheet.
8
Turn the dough out onto a floured work surface and knead once more.
9
Transfer to the baking sheet and roll out the dough to fit the pan. Stow in a
warm place for 45 minutes.
10
In a saucepan over medium heat melt 1stick plus 3 tablespoons butter, 3/4 cup
white granulated sugar and the honey together.
11
When everything is combined, stir in the almond leaves.
12
Stir in 5 tablespoons of milk. Cook for 2 minutes.
13
Remove theĀ mixture from the heat and let cool.
14
Preheat the oven to 400 degrees F.
15
Brush the honey-almond mixture over the top of the dough.
16
Sprinkle the cranberries over the top
17
Place in the oven and bake for 15-20 minutes, until the top is golden brown.
18
Remove from the oven and let cool completely.
19
If the cranberry sauce is chunky, blitz it in a food processor or blender until
smooth.
20
Place the egg yolks in a small bowl. Set aside.
21
Place the cranberry sauce, milk, sugar and flour in a saucepan over medium heat.
Stir until the mixture starts to boil and has thickened.
22
Slowly pour some of the hot mixture into the bowl with the egg yolks, whisking
constantly to temper them.
23
Add the tempered egg yolks and the strained mixture back into the saucepan and
stir to combine.
24
Stir in the butter.
25
Remove from the heat and let cool for 15 minutes.
26
Transfer the mixture to a bowl, cover with plastic cling film, making sure the
plastic touches the surface of the pastry cream.
27
Chill for at least 2 hours.
28
Whip the heavy cream.
29
Fold the whipped cream and the remaining 1/4 cup of cranberry berry sauce into
the chilled cream.
30
Cut the cooled cake into quarters from the short side of the pan.
31
Working with one rectangle at a time, slice the rectangle in half horizontally,
remove the top portion of the cake.
32
Spread a layer of cranberry pastry cream and replace the top cake layer.
33
Once you have filled the four sections, cut the sections into smaller, serving
size rectangles.
34
If desired, garnish with additional fresh cranberries before serving.
Ć
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