Bienenstich: German Pudding-Cream Filled Cake with Crunchy Almond Topping
Bienenstich is a German yeast-raised cake with a velvety pudding-cream filling and a crunchy almond topping. It's great for afternoon coffee, dessert or just because you feel like baking a delicious German cake!
Servings: 12 servings
Calories: 404kcal
Equipment
Ingredients
Yeast Dough
- 150 ml milk
- 60 g butter
- 325 g flour
- 50 g sugar
- 1 pinch salt
- 3.5 g active dry yeast ½ pouch
- some butter for the springform
- some flour to roll out yeast dough
Pudding-Cream-Filling
- 400 ml milk
- 26 g cornstarch
- 80 g sugar
- 2 teaspoon vanilla bean paste or pure vanilla extract
- 250 g heavy whipping cream
- 2 pouches gelatin or 5 to 6 sheets
Crunchy Almond Topping
- 60 g butter
- 50 g heavy whipping cream
- 3 tablespoon sugar
- 1 tablespoon honey
- 100 g sliced almonds
Instructions
- Mix together luke warm milk, yeast and a tablespoon of the sugar. Melt butter. Sift together flour, remaining sugar and salt. Combine all ingredients in a bowl and knead (I use my electric mixer) for 5 minutes until you end up with a smooth dough. Cover bowl and allow to rise in a warm spot for 45 minutes.
- In the meantime, warm milk for the pudding filling in a pot until boiling. Remove from heat. Whisk together a few tablespoons of the milk and vanilla with the cornstarch and sugar and whisk in with the milk, and return to heat to bring to a boil again, stirring constantly. Transfer pudding to a bowl and cover the surface with plastic wrap to avoid a skin from forming. Put in the fridge to cool.
- Grease a spring form with some butter (I used a 10 inch diameter form), preheat your oven to 350 degrees Fahrenheit. Knead the dough on a floured surface and roll out to a circle to fit the bottom of your spring form. Transfer to the spring form, cover, and allow to rise for 15 more minutes.
- For the almond topping, bring butter, cream, sugar and honey to a boil. Reduce heat to low and let simmer for about 2 minutes. Remove from heat and stir in the almonds and distribute evenly onto the surface of the rolled out yeast dough. Bake for 30 minutes, then with the help of a knife, cut away from the sides of the spring form immediately before it cools. Then allow to cool completely.
- While the cake is baking, bring half a cup of water to a boil, then add in the gelatin pouches and whisk until dissolved. Whisk together with the pudding mixture to bring down the temperature, then transfer to the fridge to allow it to gel up some.
- Cut the cake into 2 layers and place the bottom layer on a cake platter. Secure a cake ring around it (you can also use the ring of your spring form). Beat the whipped cream and fold in the pudding-gelatin mixture (making sure it has cooled down completely). Spread onto the bottom layer and transfer to the fridge for at least 1 hour to set up. Cut the top layer into 10 to 12 slices. Immediately before serving, add the top layer pieces. Guten Hunger!
Nutrition
Calories: 404kcal | Carbohydrates: 43g | Protein: 7g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 105mg | Potassium: 167mg | Fiber: 2g | Sugar: 18g | Vitamin A: 692IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg