Pine Nut Bee-Sting Cake - Miele H6260BP Operating And Installation Instructions

Recipes

Pine nut bee-sting cake

Preparation time: 130–140 minutes
Serves 20
Ingredients
30 g fresh yeast
200 ml lukewarm milk
500 g plain flour
80 g sugar
A pinch of salt
80 g softened butter
1 egg
Topping ingredients
150 g softened butter
200 g sugar
2 tbsp. honey
3 tbsp. cream
100 g chopped pine nuts
100 g flaked almonds
Filling ingredients
1 packet vanilla custard powder
500 ml milk
3 tbsp. sugar
A pinch of salt
250 g softened butter
Accessories
Universal tray
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. 25–
35 minutes.
150
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
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: Moisture Plus 
Number/Type of bursts of steam: Auto
Temperature: 160–170 °C
Water volume: approx. 100 ml
Shelf level: 2
1st burst of steam: Automatic
Duration: 25–30 minutes