Bienenstich a delicious cake
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For the pastry cream you need:
500 ml of whole milk
50 grams of sugar
50g custard powder
½ vanilla pod
2 tablespoons cornstarch
2 tablespoons unsalted butter
180ml whipping cream
100g icing sugar
Mix sugar, custard powder and cornstarch together and add 6 tablespoons milk.
Make a paste from here.
Boil the milk and add the vanilla pod here along with the marrow.
When the milk boils remove the vanilla pod and then pour a little in the paste and start stirring constantly add more milk until everything is enclosed and keep stirring it.
When all the milk is attached then put the pan back on the heat and boil the milk and porridge as well until it thickens.
This takes about 3 to 4 minutes.
Turn off the heat and pour the custard through a fine sieve.
Stir in the melted butter and cover with foil.
Puncture a hole in it to allow the steam to escape.
Let the custard cool in the refrigerator.
Let the custard stand overnight in the refrigerator.
Stir with a spatula cream and icing sugar into the pastry cream but do it part by part so that the pastry cream is not too thin. (The extract of sugar powder through a sieve in order to prevent clotting)
Put it back in the fridge until you need it.
For the cake, you need the following:
400 grams flour
2 teaspoons dried yeast
1 teaspoon salt
120 ml of milk
60 ml of honey
1 teaspoon almond extract
85g unsalted butter
Mix 300 grams flour and yeast in a bowl.
Mix the eggs, honey, almond extract and milk in a separate bowl.
Add this to the flour with a low speed mixer.
Add additional flour in order to get the correct thickness of the mixture.
If the correct thickness is then add the butter and the salt and mix for about 10 minutes until the dough is smooth and elastic.
Let the dough rise for 2 hours in a warm place until it is approximately doubled in size.
Take a tin of 22 cm diameter.
Place a sheet of parchment paper here at the bottom and grease with butter.
Take the dough and mix again gently.
Pour the mixture into the tin.
Brush the tops with a little melted butter.
Cover it and let it rise for another 45 minutes in a warm place.
Meanwhile, make the topping finished with the following ingredients:
85g unsalted butter
75 grams of crystal sugar
3 tablespoons honey
2 tablespoons whipped cream
100g almond flakes
a pinch of sea salt
Take all ingredients except almonds and bring to the boil in a saucepan.
Cook over low heat for about 5 minutes.
If the color is changed, then this mixture is ready.
Remove the pan from the heat.
Add the almonds and stir all together.
Let it cool slightly.
Preheat the oven to 180 C.
Spread the mixture over the dough mixture and flatten it a bit slippery.
Place the springform pan in the oven and cook for about 30 to 45 minutes.
To check if the cake is cooked, you can check it with a stick.
If there is no attachment, after stabbing it in, more to the stick is then the cake is cooked properly.
Let the cake cool completely.
When the cake has cooled completely than you can depend on the height that it has been cut in half or into thirds horizontally.
Spread a generous amount of custard on the bottom cake part.
Then put some cake and this depends on the height repeat for the next part.
Then place the upper part on this.
Brush the top with a little melted butter to get a fine sheen of this delicious cake.
Cut the cake Bienenstich directly and serve it to your family and / or friends.
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