Title: Bienenstich
Categories: Cakes, Desserts, German
Yield: 1 servings
MMMMM---------------------------DOUGH--------------------------------
1-1/8 lb Flour
1 oz Yeast
1 ts Sugar
1-2/3 c Milk
1/3 lb Sugar
1 pn Salt
1 sm Egg
MMMMM--------------------------TOPPING-------------------------------
1/3 lb Butter or margarine
7 oz Sugar
1 pk Vanilla sugar
2 tb Milk
1/3 lb Almonds sliced
2 tb Lemon juice
MMMMM--------------------------FILLING-------------------------------
1 pk Vanilla pudding
2 1/8 c Milk
1 pn Salt
3 tb Sugar
1/3 lb Butter
Put flour into bowl, make a well in the middle, add yeast in small
pieces, add the 1 tb of sugar then the room temperature milk. Use
a spoon the make a small dough in the well. Now add the rest of the
flour from the sides, cut margarine into small pieces and add to
the rim of the mixture. Add sugar and salt, then knead into a
smooth and dry dough. Grease cookie sheet with margarine and roll
out the dough. Cover and let rest for 20 minutes.
For the Topping:
Combine butter, sugar, vanilla, milk, almonds and lemon juice. Stir
together in a pot and heat for 5 minutes. Let cool slighthly and
add to raised dough. Bake for 35 minutes at 375°F. After baking,
take the cake from the cookie sheet and cool. Cut into 5-7 long
rows then into 3" pieces. You should have about 40 pieces. Now cut
each piece across in the middle for the filling.
For the Filling:
Combine the vanilla pudding with some cold milk. Cook remaining
milk with salt and sugar. Take from stove and add vanille pudding.
Now heat until it cooks then take from stove let cool and still
stir some. Whip butter and add pudding one spoon at the time. Now
top the lower piece with the filling and put the top piece on. Keep
cool until serving.
