Bienenstich
Source: emmikochteinfach.de
Added by BrightSpoon13
Photo 1 of 1
No ratings yet
This recipe is shown in a translation. Original language: Deutsch.
Ingredients
×
- almonds, flaked 200 g
- butter 180 g
- cream 200 g
- egg, size M, room temperature 1
- fresh yeast 30 g
- salt 2 pinches
- sugar 355 g
- vanilla pudding powder 2 pkgs
- vanilla sugar 2 pkgs
- Weizen- oder Dinkelmehl (Type 405 bzw. Type 630) 400 g
- whole milk 775 ml
fold
prepare
Set baking frame to 35 × 28 cm, place on baking sheet lined with baking paper
knead
briefly on a lightly floured work surface
press
evenly into the baking frame
distribute
proof
⏱️ 30 min
preheat
top/bottom heat (160 °C convection)
🌡️ 180°C
bake
on the middle rack until golden brown, toothpick test
🌡️ 180°C ⏱️ 22 min
cool
⏱️ 30 min
remove
carefully remove baking frame, place cake on a wire rack to cool
mix
with a whisk
bring to a boil
stir in
bring to a boil while stirring constantly until thickened
⏱️ 1 min
cool
transfer into a baking dish, cover with plastic wrap
cut
into equal quarters
cut
cut each quarter horizontally with a serrated knife
prepare
line baking sheet with baking paper, place baking frame on top
Zusammensetzen
place 4 bottom halves together into the baking frame as the base
distribute
spread pudding cream evenly over the base and smooth out
cut
cut each almond top quarter into 4 pieces
mix
add 1 tbsp flour and 1 pinch of sugar, dissolve while stirring
Setzen
place onto the cream
cool
rest
until the mixture starts to foam
⏱️ 10 min
mix
knead
into a smooth dough
⏱️ 10 min
form
proof
in a warm place until volume has at least doubled
⏱️ 1h 15m
heat
let simmer
⏱️ 5 min
baking sheet with frame
prepared baking frame
Bienenstich
cake base in frame
cake base with cream
re-risen dough
chilled pudding cream
kneaded dough
boiling butter and sugar
boiling milk and cream
cake halves
almond topping
almonds, flaked
200 g
almond top pieces
preheated oven
pudding mixture
cream
200 g
foaming yeast mixture
dough in frame
whole milk
400 ml
Weizen- oder Dinkelmehl (Type 405 bzw. Type 630)
400 g
sugar
80 g
fresh yeast
30 g
Bröckeln
whole milk
125 ml
heat
to 26–37 °C
🌡️ 37°C
whole milk
200 ml
vanilla pudding powder
2 pkgs
sugar
75 g
butter
80 g
egg, size M, room temperature
1
vanilla sugar
1 pkg
salt
1 pinch
butter
100 g
sugar
200 g
vanilla sugar
1 pkg
salt
1 pinch
whole milk
50 ml
Comments
Log in to leave a comment.
Loading comments...
