Bienenstich, creamy almond cake!
Honey Almond German Cake (Bienenstich) Recipe:
For the dough:
-250 g flour
-125 ml of warm milk
-3.5 tablespoons of sugar
-1/2 fresh yeast
-1 pinch of salt
-1 egg
-2 tablespoons of melted butter (not hot)
For Honey Almond:
-75 g butter (4 tablespoons)
-5 tablespoons of sugar
-Vanilla
-5 tablespoons of milk
-2 tablespoons of honey
-100 g of almonds
For the filling (pudding and cream)
Pudding:
-5 tea glasses of milk
-3.5 tablespoons of starch
-3 full tablespoons of powdered sugar (according to your taste)
-2 vanilla
-2 packs of cream (400 ml) after the pudding has cooled
How to make Bienenstich
First of all, we prepare our dough.
For this, we mix milk and sugar and warm.
Then we crumble and mix the yeast into it.
We take the flour into the mixing bowl and add the milk mixture in the middle.
We cover it with flour and wait 10 minutes.
When the yeast rises slightly, we add salt and start kneading.
At first, there is a very sticky dough.
We add the other ingredients and get a soft dough that sticks slightly to the hand.
If the egg is too runny for its size, you can add flour little by little.
Flour the bowl and take the dough into it.
Cover it with a clean cloth and let it rest for 1 hour in a warm environment.
When the dough rises twice, we mix all the ingredients except almonds in a pan and prepare the honey almond.
When the ingredients boil, add the almonds and mix them and let it cool a little.
Meanwhile, we flour the counter and roll out the dough to the size of our cake mold (26 cm).
We put the dough in the mold and spread the almond on it and bake it for ~ 20 minutes until the top is golden like golden in the oven we set at 200 degrees.
While the cake is baked, we mix all the ingredients and cook the pudding, take it on a separate plate, close a clean bag or stretch foil in contact with it and let it cool.
Thus, it will not crust over.
When the cake and pudding are completely cooled, we divide the cake in half.
We mix the pudding with a mixer.
You can add some milk if it is too hard and lumpy.
In a separate bowl, we whisk 2 packs of cream until it becomes solid.
People living in Germany can use Sahnesteif or SanApart.
Little by little, we mix the cream with the pudding with a spoon.
When we use a mixer, the cream can turn into butter! Now we take the base on the serving plate and apply the cream completely.
I put it in a bag and squeezed it in small balls.
I recommend dividing the other piece with almond as the number of slices you want on a separate plate and placing it on it.
Otherwise, the cream will overflow when slicing.
We serve the cake after keeping it in the refrigerator for 1-2 hours.
