Bee sting cake (Bienenstich)
Dough ingredients
- 250 g milk
- 30 g yeast
- 1 egg
- 1 sachet vanilla sugar
- 60 g sugar
- 500 g flour
- 60 g melted butter
Dough preparation
Dissolve the yeast in lukewarm milk, then add the egg, vanilla sugar and sugar and knead with the flour and melted butter into a smooth dough (in a mixer until the dough comes away from the bowl). Remove the dough, cover and leave to rise slightly. Finally, roll out to about 1 cm thick and place on a baking tray.
Preparation of bee sting mixture
- 75 g butter
- 75 g sugar
- 50 g cream
- 25 g honey
- 100 g flaked almonds
Heat the butter, sugar, cream and honey while stirring until the mixture begins to form light threads (test between thumb and forefinger). Stir in the almonds and leave to cool.
Finishing
Spread the topping over the dough and leave to rise again until almost doubled in volume. Then bake at 200 °C for approx. 20 minutes. Once cooled, slice horizontally and fill with sweetened cream.
Tip: cut the almond topping before assembling into the desired portions - this makes serving easier later.
