Quality made in Germany - good to know where it comes from h2>
Baking mix for sheet cake with yeast. Ideal for cake and fruit tartes as a solid basis. Ideal for "bee sting" cake, butter cake or fruit pies like plum cake or apple pie.
Additionally, you need additionally for 800g baking mix:
60g whole egg
60g soft butter
250ml water (about 26°C).
Preparation: Sheet cake
Mix the flour mixture together with the butter and the whole egg in a mixing bowl. Dissolve the supplied yeast in the 250ml of water and add it to the other ingredients. In a food processor or with a hand mixer knead everything slowly first for 3 minutes and then fast for 5 minutes. Let the dough rest for about 10 minutes. Then roll out the dough and place it on a baking tray lined with baking paper. Roll out the rolled out dough with a Stipproller and let it rest for about 60-90 minutes in a warm place. Bake the dough for about 15-20 minutes at 190 ° C top / bottom heat in preheated oven. Depending on your choice of cake, take the cake out of the oven 5-10 minutes before the end of the baking time, decorate it and bake it for the rest of the time.
Bee Sting recipe b>
You need additionally:
300g Florentine mix
300g sliced ??almonds
400g cream patisserie
Take the sheet cake out of the oven 5 minutes before the end of the baking time. Mix the Florentine mix with the almonds and sprinkle evenly on the pre-baked dough and continue to bake in the oven until golden brown. Allow the ready-baked bee sting to cool completely. Cut the bee sting and fill it with the patisserie cream prepared according to the package instructions.
| Nutrition facts / Nährwertangaben | |
|---|---|
| per / pro 100g | |
| Energy Value / Energie | 1381 kJ / 374 kcal |
|
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
|
2.3g
1.2g
|
|
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
|
79g
32.8g
|
| Protein / Eiweiß | 7.2g |
| Salt / Salz | 0.1g |
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