Bienenstich

Dr. Oetker’s Bienenstich bakes a yeast dough beneath an almond topping, then fills its four horizontally divided quarters with a hot vanilla-flavoured pudding cream. The filled cake cools before serving.

Milk is warmed and the selected dough butter melted in it. Wheat flour and the branded dry yeast are mixed in a bowl. The remaining dough ingredients and the warm milk-and-butter mixture join them, and a mixer with dough hooks works the dough briefly at low speed, then for about five minutes at high speed. The covered dough rises in a warm place until visibly larger.

The separate topping butter, sugar, branded Vanillin sugar and cream boil in a pot while being stirred, then cook for about a minute. The supplied sliced almonds are stirred in. The topping is set aside and stirred occasionally, and the deep baking tray is greased.

The dough is lightly dusted with flour, briefly kneaded on a floured work surface and rolled in the tray. A fork pricks it several times. The almond topping is spread evenly over it and the dough rises again until visibly larger. It bakes on the middle level for about eighteen minutes at 200°C with upper and lower heat, then cools in the same tray on a cake rack.

The cake is quartered and each quarter cut horizontally, with the four lower pieces returned to the tray. The branded vanilla-flavoured pudding powder, sugar and the separate 750 millilitres of milk make a cooked pudding following the authors’ stated packet method. The separate filling butter is stirred into the hot pudding. The hot cream is spread over the lower pieces, the tops placed and lightly pressed on, and the whole filled cake is left to cool.