Bienenstich

Ingredients - Serves 12

• Vanilla custard - 2 cups
• Almond slices - 1 cup
• Honey - 1/2 cup
• All-purpose flour - 2 1/2 cups
• Butter - 1/2 cup
• Egg - 1
• Salt - 1/2 teaspoon
• White sugar - 1/4 cup
• Active dry yeast - 1 package
• Milk - 1 cup

Let's Get Started

1. In a small saucepan, heat milk until it bubbles then remove from heat and let cool until lukewarm.
2. In a large mixing bowl, combine the yeast, warm milk, sugar, salt, egg, butter, and 2 cups of flour. Mix well.
3. Add the remaining flour, a half cup at a time, mixing well after each addition.
4. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic.
5. Cover the dough and let rise until doubled in volume.
6. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
7. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 9x13 inch rectangle. Carefully place into the prepared pan.
8. To make the topping: In a saucepan, combine the honey and butter. Bring to a boil then remove from heat and stir in the almond slices. Spread evenly over the dough.
9. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until the crust is golden brown and the almonds are toasted. Let cool.
10. Once cooled, slice the cake in half horizontally and fill with the vanilla custard. Replace the top half of the cake.

Dietary Info

• Dish Type: Dessert
• Prep Time: 120 minutes
• Cook Time: 30 minutes
• Calories: 320
• Fat: 15g
• Carbs: 40g
• Protein: 5g
• Sodium: 200mg
• Sugar: 20g