Buy all ingredients right below the recipe
INGREDIENTS
- 20 g Dutch cocoa
- 50 g cane sugar
- 70 g butter (softened)
- 30 g honey
- 3 tablespoons semi-skimmed milk
- 100 g cream cheese
- 1 tablespoon vanilla extract
- 130 g whole grain ladyfingers (gluten-free ladyfingers can be used)
INSTRUCTIONS
- 1First, set aside 15–20 pieces of ladyfingers. Place the remaining ladyfingers into a blender along with cocoa and cane sugar, and blend everything until it forms a powder. Transfer the blended mixture into a large bowl and add butter, 20 g of honey, and milk. Mix everything thoroughly and knead into a firm dough. Wrap the finished dough in cling film and refrigerate for at least 1 hour.
- 2After the specified time, mix cream cheese, 10 g of honey, and vanilla extract in a small bowl. Remove the dough from the refrigerator and prepare the cream cheese filling and the remaining ladyfingers. Press the dough into beehive molds, use the narrow end of a wooden spoon to create an indentation in the dough, fill it with the mixture, and cover with a ladyfinger. Then, remove the beehives from the mold. Continue this process until all the dough is used.
- 3Let the beehives rest in a cool place for at least 24 hours. Store in the refrigerator, where they will last for approximately 1 week.
Tip
You can freeze the beehives and store them for 3–4 months.
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The author of the photograph is Barbora Lundgren.