Pine Nut Bee-Sting Cake - Miele H6160B Operating And Installation Instructions

Recipes

Pine nut bee-sting cake

Preparation time 130–140 minutes
Serves 20
Dough ingredients
30 g fresh yeast
200 ml milk, lukewarm
500 g plain flour
80 g sugar
A pinch of salt
80 g softened butter
1 egg
Topping ingredients
150 g butter
200 g sugar
1 tbsp. honey
1 1/2 tbsp. cream
100 g chopped pine nuts
100 g almond flakes
Filling ingredients
8 g vanilla sugar
500 ml milk
2 tbsp. sugar
A pinch of salt
250 g softened butter
Preparation
Crumble and stir the yeast into
lukewarm milk and dissolve. Add to the
flour, sugar, salt, butter and egg and
knead into a smooth dough. Cover and
prove in the oven at 35 °C on
Conventional Heat for approx. 30
minutes.
Knead the dough lightly, roll out on the
universal tray, cover and prove in the
oven again at 35 °C on Conventional
Heat for a further 20 minutes.
For the topping, bring the butter, sugar,
honey and cream to the boil, add pine
nuts and almonds. Cool slightly, make
140
little indentations in the dough, then
spread the topping over the dough.
Allow the cake to rise for another
10 minutes and bake until golden.
Prepare the custard with the powder,
milk, sugar and salt and let it cool down
according to the directions on the
sachet. Cream the butter and add the
custard a spoonful at a time.
Cut the cooled down cake in half
horizontally. Spread the custard over
the lower part of the bee-sting cake,
place the other half on top and chill
briefly.
Settings
Oven function
No./Type of
bursts of steam
Temperature
Water volume
Shelf level
1st burst of steam
Baking duration
Moisture Plus d
Aut§
160–180 °C
Approx. 150 ml
2
Automatic
25–30 minutes