BIENENSTICH WITH FILLING (BEE STING CAKE)

BIENENSTICH WITH FILLING (BEE STING CAKE)

BIENENSTICH WITH FILLING (BEE STING CAKE)

BIENENSTICH WITH FILLING (BEE STING CAKE)

BIENENSTICH WITH FILLING (BEE STING CAKE)

Course cake

Equipment

  • oven

Ingredients
  

Yeast dough:

  • 500 g plain flour
  • 1 packet dried yeast or 25 g fresh yeast
  • 210 –

    220

    g warm milk
  • 1 egg
  • 1 pinch salt
  • 60 – 80 g sugar
  • 60 – 80 g butter (at roomtemperature)
  • grated rind of half a lemon(or lemon flavouring)

Topping:

  • 100 g 100 g butter or margarine
  • 150 g – 150 g peeled, choppedalmonds
  • 150 g – 150 g sugar

Filling:

  • 500 ml milk
  • 100 g sugar
  • 1 pinch salt
  • 1 packet vanilla pudding(custard) powder
  • 3 egg yolks
  • 125 g butter
  • 2 dsp rum

Instructions
 

  • Put the yeast and warm milk into the mixing bowl (dough hook) and mix together
  • Add the remaining ingredients and knead to a smooth dough.
  • Put the lid on the bowl and leave to stand in a warm place until the dough has visibly increased in volume (approx. 45 min.).
  • Knead the dough briefly once more.
  • Bring the butter or margarine, almonds, sugar and 2 dsp. milk to the boil, and then spread this mixture over the dough. Allow to rise again for a short while and then bake for about 20 min. at 200°C.
  • Mix the pudding powder with a little milk until smooth. Bring the remaining milk, sugar and salt to the boil, stir in the pudding powdermixture and bring to the boil again.
  • Cream the butter in the mixing bowl until fluffy and add the cold pudding in spoonfuls together with the rum.
  • Slice through the cooled Bienenstich horizontally and fill with the pudding mixture.
Keyword BIENENSTICH WITH FILLING (BEE STING CAKE), BOSCH, Recipes
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