German cuisine · Desserts & Sweets

Bienenstich

German yeast cake with a crunchy almond caramel topping and vanilla cream.

Ingredients · for 12 servings

• 400 g flour
• 1 sachet dry yeast
• 200 ml lukewarm milk
• 60 g sugar
• 80 g butter
• 1 egg
• 1 pinch of salt
• 150 g flaked almonds
• 120 g butter for the topping
• 120 g sugar for the topping
• 4 tbsp cream
• 500 ml milk
• 1 vanilla pod
• 60 g cornstarch
• 3 egg yolks
• 250 ml cream

Instructions

1. Knead a yeast dough from flour, yeast, milk, sugar, butter, egg and salt and let it rise for 1 hour.
2. For the topping bring butter, sugar and cream to a boil, stir in the almonds and let it cool.
3. Roll the dough out onto a baking sheet, spread the almond mixture on top and let it rise for another 30 minutes.
4. Bake at 180 °C for 25 minutes until golden brown and let it cool completely.
5. For the cream heat the milk with vanilla, whisk the egg yolks with cornstarch and sugar, stir them in and bring it to a boil.
6. Stir the cream until cold, then fold in the stiffly whipped cream.
7. Cut the cake horizontally, fill in the cream and cut the lid into pieces before putting it back on.