About 20 pieces To prepare:
1 kg tart apples, such as Elstar, Cox Orange * 2 tablespoons lemon juice

For the dough:
250g butter or margarine
* 250 g sugar
* 1 package Dr. Oetker Bourbon vanilla sugar
* 1 pinch salt
* 1 package Dr. Oetker Finesse Grated lemon zest
* 5 eggs (size M)
* 400 g flour
* 3 crossed out tsp Dr. Oetker Backin

For the bee sting covering:
50 g butter
* 150 g sugar
* 50 g whipped cream
* 4 tablespoons liquid honey
* 200 g sliced ​​almonds

For dusting:
powdered sugar

Method:
To prepare Peel apples, cut in quarters, remove the seeds and cut into pieces. pfelstücke with lemon juice, cover and set aside.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

Stir the batter for butter or margarine with electric mixer with whisk at the highest level of smooth. Gradually stir in the sugar, vanilla sugar, salt and lemon zest.

Stir in eggs one by one (each egg about ½ minute). Mix flour with baking powder and mix in two portions over medium heat stir briefly.

Put the dough on a baking sheet (greased, lined with baking paper) and enter pass.

Bring to the bee sting covering butter, sugar, cream and honey in a saucepan to a boil, stirring constantly. Over low heat about 5 minutes to boil.

Add the almonds and stir gently. Mixture to cool briefly.

First, the apple pieces, then spread evenly on the bee sting bulk dough.

The baking tray in the preheated oven slide. The cake about 25 minutes.

The apple-bee sting set to cool on a wire rack and let cool. The cake before serving, dust with powdered sugar.

Apple bee sting Recipe