Bee Sting Cake with Strawberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 7,968 cal. | (379 %) | ||
| Protein | 179 g | (183 %) | ||
| Fat | 442 g | (381 %) | ||
| Carbohydrates | 815 g | (543 %) | ||
| Sugar added | 303 g | (1,212 %) | ||
| Roughage | 63.5 g | (212 %) |
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 10.9 μg | (55 %) | ||
| Vitamin E | 79.3 mg | (661 %) | ||
| Vitamin K | 60.4 μg | (101 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 4.8 mg | (436 %) | ||
| Niacin | 64.1 mg | (534 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 2,264 μg | (755 %) | ||
| Pantothenic acid | 15 mg | (250 %) | ||
| Biotin | 190.4 μg | (423 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 331 mg | (348 %) | ||
| Potassium | 5,880 mg | (147 %) | ||
| Calcium | 1,544 mg | (154 %) | ||
| Magnesium | 950 mg | (317 %) | ||
| Iron | 29.9 mg | (199 %) | ||
| Iodine | 155 μg | (78 %) | ||
| Zinc | 21.4 mg | (268 %) | ||
| Saturated fatty acids | 191.9 g | |||
| Uric acid | 939 mg | |||
| Cholesterol | 1,574 mg | |||
| Complete sugar | 395 g |
Ingredients
- For the cake
- 500 grams Pastry flour
- 1 cube Yeast (42 grams) (approximately 1 1/4 ounces)
- 125 milliliters lukewarm milk
- 120 grams sugar
- 120 grams softened butter
- 1 pinch salt
- 1 organic lemon (zested)
- 1 egg
- Pastry flour (for dusting)
- For the filling
- 1 packet Pudding mix (for 500 ml of milk) (approximately 2 cups)
- 500 milliliters milk
- 50 grams sugar
- 1 pinch salt
- 2 egg yolks
- 50 grams butter
- 500 grams Strawberries
- 250 milliliters Whipped cream
- 3 Tbsps ground almonds
- For the topping
- 100 milliliters Whipped cream
- 3 Tbsps honey
- 100 grams sugar
- 200 grams sliced almonds
Preparation steps
For the cake: Place the flour in a bowl, make a well in the center, crumble in the yeast and mix with 5 tablespoons milk, 1 tsp sugar and a little flour from the edges. Cover and let rise in a warm place for about 15 minutes. Add the chopped butter, remaining milk and sugar, salt, lemon zest and egg and knead until smooth and elastic. Cover and let rise for 1 hour in a warm place, until doubled in bulk.
Meanwhile, for the filling: Mix the pudding powder with 4 tablespoons milk. Bring the remaining milk, sugar and salt to a boil, stir in the pudding mix and then bring back to a boil. Remove the pan from the heat and stir in the beaten egg yolks and butter. Let cool, stirring occasionally.
Line a baking sheet with parchment paper.
Knead the dough again vigorously, roll out on a floured work surface and use to line the prepared baking sheet. Prick the dough with a fork several times and let rise again for about 10 minutes.
Preheat the oven to 180°C (approximately 350°F) convection.
For the topping: Bring the cream, honey and sugar to a boil. Stir in the almonds and then spread over the dough. Bake for about 30 minutes, until golden brown. Remove from the oven and let cool.
Trim the edges of the cake then cut into 2 horizontal layers. Cut 1 piece into 20 smaller pieces.
To finish the filling: Rinse the strawberries, hull and cut into pieces. Whip the cream until stiff then fold into the cooled pudding along with the almonds. Arrange the strawberries over the cake base and then top with the custard. Add the smaller top pieces, press in gently and then serve cut into pieces.
