Günter Hornburg’s Bienenstich |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Authentic recipe from a German pastry chef living in Franken (Bavaria). As a matter of fact, Günter doesn’t live very far away from me. One of many Bienenstich recipes in my possession. Relatively easy and quick to make. Ingredients:
1 cup heavy whipping cream |
1 cup sugar |
2 cups flour |
4 eggs |
1 (10 g) package vanilla sugar (or 1/2 tsp.vanilla) |
1 (15 g) package german baking powder (backpulver, or 1 tsp fresh baking powder) |
240 g butter |
1 cup sugar |
6 tablespoons honey |
4 tablespoons heavy whipping cream |
4 cups almonds, blanched and slivered |
1 teaspoon vanilla extract |
Directions:
1. Combine whipping cream and sugar till smooth, add eggs one at a time,beating well.
2. Add flour, vanilla sugar, and baking powder and mix well.
3. Place a thin layer of this mixture in two greased, well floured jelly roll pans. Remember, this makes two pans. Bake in 350 degree oven for 20 minutes.
4. Topping: Melt the butter in a heavy saucepan over low heat.
5. Stir in sugar, honey and cream. Stir mixture and boil for 5 minutes. Add almonds and vanilla.
6. Set aside to cool until warm. Mixture will thicken as it cools.
7. Final step: Spread almond mixture on top of partially baked bottom layer of cake. Bake another 15 - 20 minutes until golden brown.
8. Fill with either whipped cream, vanilla pudding lightened with whipping cream, or leave plain. A lot of people fill it with instant vanilla pudding if they don’t have a lot of time.
9. There are many, many varieties of Bienenstich in Germany and all kinds of ways to serve and eat it.
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