Blackberry bee sting

Ingredients

Directions

1. 1

   For the almond crust, fry butter, 75 g sugar, honey and almonds in a pan until light brown, stirring occasionally. Stir in milk. Take out and let it cool down.

2. 2

   For the dough, mix yoghurt, eggs, oil, 1 pinch of salt, 200 g sugar and 1 packet of vanilla sugar. Mix flour with baking powder and stir in portions. Spread the dough in a greased and floured springform pan (26 cm Ø). Bake in a preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for approx. 35 minutes. Approx. 15 minutes before the end of the baking time, spread the almond paste on the cake and bake until done. Let it cool down.

3. 3

   For the compote, mix starch with apple and lemon juice in a pot until smooth. Add 1 packet of vanilla sugar and bring everything to the boil over medium heat while stirring. Add berries and simmer at low heat stirring for 1-2 minutes. Let it cool down.

4. 4

   Cut a thin lid horizontally from the cake base. Whip the cream in 2 portions until stiff, pouring half the sauce powder into each. Approx. 1⁄3 Spread vanilla cream on the cake base. Spread the compote on top. Chill the cake base and the remaining vanilla cream for about 30 minutes.

5. 5

   Cut the cake lid into about 12 cake pieces. Spread half of the remaining vanilla cream on the compote, fill the rest of the vanilla cream into a piping bag with a large star-shaped spout and squirt 12 strips in a star shape onto the cake. Place the cake lids diagonally on the cream strips. Serve the remaining pieces with it.