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🍰 Clásico Pastel de Abeja

698 kcal · 30 min · 4 raciones

Clásico Pastel de Abeja Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 180 degrees top and bottom heat.
  2. 2. Line a springform pan with baking paper and lightly grease the edges.
  3. 3. Add one egg, quark, 50 milliliters milk and 50 milliliters oil to a mixing bowl.
  4. 4. Add 300 grams flour, 75 grams sugar, a pinch of salt and baking powder.
  5. 5. Knead the dough for two minutes on medium speed until smooth.
  6. 6. Add 50 grams sugar, vanilla sugar, butter and apricot jam to a clean container.
  7. 7. Heat the mixture for two minutes at 60 degrees on level two.
  8. 8. Puree the mass for five seconds on high speed.
  9. 9. Stir in the almond flakes for eight seconds on low speed.
  10. 10. Distribute the dough evenly in the prepared pan and smooth it out.
  11. 11. Distribute the almond-jam mixture evenly over the dough.
  12. 12. Bake the cake for about 50 minutes.
  13. 13. Cover the cake with baking paper after 30 minutes so it doesn't get too dark.
  14. 14. Let the cake cool completely on a wire rack.
  15. 15. Soak the gelatin in cold water.
  16. 16. Whip the cream in a clean container for 40 seconds on level four until stiff.
  17. 17. Turn the cream and chill it.
  18. 18. Add 500 milliliters milk, 100 grams sugar and vanilla pudding powder to a clean container.
  19. 19. Cook the mixture for seven minutes at 100 degrees on level three.
  20. 20. Squeeze out the gelatin and add it to the warm pudding.
  21. 21. Dissolve the gelatin for 30 seconds on level three.
  22. 22. Turn the pudding and let it cool, stirring occasionally.
  23. 23. Gently fold the cold cream into the cooled pudding.
  24. 24. Cut the cooled cake base horizontally into two equal plates.
  25. 25. Distribute the pudding cream evenly on the lower cake base.
  26. 26. Place the upper cake base on top.
  27. 27. Dust the cake with icing sugar and serve.

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