Bienenstich cake
Tags:
alcohol-free
vegetarian
Description
There are endless tastes in cakes. But there is one that everyone really likes: Bienenstich cake! For many, it brings back wonderful childhood memories. Eyes would sparkle when grandma put her baked goods on the table with custard, cream and a crunchy almond topping on feast days.
But even today, it's hard to imagine a coffee table without this classic. Would you like to spoil your guests? Then try our delicious creamy recipe!
Zutaten für
Preparing the filling
1
Pack(s)
vanilla pudding powder
500
ml
milk
50
g
sugar (optional)
Preparing the dough
3
eggs
125
g
sugar
1
Packet(s)
vanilla sugar
150
g
flour
0.5
Pack(s)
baking powder
75
g
butter, melted
30
ml
cream
for the layering
80
g
honey
150
g
almonds, sliced
100
g
butter
80
g
sugar
20
ml
cream
Preparation
For the filling
Cook the pudding according to the instructions.
For the dough
1
Preheat the oven to 180°C top/bottom heat.
2
Beat the eggs, sugar and vanilla sugar until very foamy. Sift in the flour and baking powder and fold in carefully.
3
Beat in the melted butter and cream.
4
Pour the batter into the tin and bake for 12 minutes.
For the layering
Boil the honey, sugar, cream, almonds and butter together and spread the mixture evenly over the half-baked cake.
Caution: The batter must not give way under the almond mixture. Otherwise, bake for a few minutes first.
already finished
1
Bake the pastry with the topping for another 15 minutes until it is nicely browned. Leave to cool and cut in half horizontally.
2
Spread the bottom half with custard and put the lid back on top.
Tip
To make it easier when slicing later, cut the lid into the desired number of pieces before placing it on top and place them individually on the cake.
Zutaten für
Preparing the filling
1
Pack(s)
vanilla pudding powder
500
ml
milk
50
g
sugar (optional)
Preparing the dough
3
eggs
125
g
sugar
1
Packet(s)
vanilla sugar
150
g
flour
0.5
Pack(s)
baking powder
75
g
butter, melted
30
ml
cream
for the layering
80
g
honey
150
g
almonds, sliced
100
g
butter
80
g
sugar
20
ml
cream
