Bienenstich (bee sting)
- 500g flour
- 20g yeast
- 200g sugar
- 250ml lukewarm milk
- 2 eggs
- 150g butter
- pinch of salt
- 1 pack of vanilla sugar
- 200g flaked almonds
- 125ml cream
- 1 pack vanilla pudding powder (Dr Oetker)
Level of difficulty Average
Cooking time 30mins
Cost Average budget
Sieve the flour into a large mixing bowl. Create a hollow in the centre of the flour and add the yeast, a little of the sugar and milk, then mix together with a little of the flour. Cover with a clean tea towel and leave to rise for 15 minutes.
Add the eggs, 50g sugar, 50g butter, the rest of the milk and the pinch of salt into the bowl and work everything together into a dough. Cover again and leave to rise for a further 15 minutes.
Place the remaining butter, the remaining sugar, the vanilla sugar and the flaked almonds into a pan and mix together over a medium heat until the sugar has caramelized. Stir one or two tablespoons of milk into the pan and then allow to cool.
Roll out your dough and place it onto a greased tray. Spread your almond mixture evenly over the top of the dough. Then bake for 30 minutes in an oven pre-heated at 200°C.
Whip the cream together with the vanilla pudding powder until stiff. Take care as this will happen very quickly.
Once the cake has cooled, cut it in half along its horizontal axis. Add the cream filling onto the lower half and top off with upper half, creating a cream sandwich.
To make filling and cutting the finished cake easier, you can cut the cake into squares or slices prior to adding the cream filling. This way, it doesn’t all squelch out when you try to cut into it.