Hello, I’m Marie. Today, I will show you a way to prepare bienenstich cake with homemade vanilla creme recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Bienenstich Cake with Homemade Vanilla Creme Recipe

Bienenstich Cake with Homemade Vanilla Creme is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Bienenstich Cake with Homemade Vanilla Creme is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have bienenstich cake with homemade vanilla creme using 22 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Bienenstich Cake with Homemade Vanilla Creme:

1. Take – YEAST DOUGH –
2. Get 1 tsp active dry yeast
3. Get 60 ml warm water (1/4 cup)
4. Take 60 grams butter, softened (4 Tbsp)
5. Get 45 grams sugar (4 Tbsp)
6. Take 1/2 tsp salt
7. Prepare 120 ml milk, scalded (1/2 cup)
8. Get 120 grams flour, first mix-in (1 cup)
9. Take 1 egg
10. Prepare 2 egg yolks
11. Make ready 120-180 grams flour or more if needed, for second mix-in (1/2 to 3/4 cup)
12. Make ready – CUSTARD FILLING –
13. Take 3 egg yolks
14. Prepare 45 grams sugar (4 Tbsp)
15. Take 1 1/2 tbsp flour
16. Get 150 ml milk -or- half heavy cream/half milk (2/3 cup)
17. Take 1/2 tsp vanilla -or- small piece of vanilla bean
18. Make ready – ALMOND TOPPING –
19. Take 60 ml milk (1/4 cup)
20. Get 40 grams butter (2 1/2 Tbsp)
21. Make ready 60 grams sugar (5 Tbsp)
22. Prepare 4 tbsp sliced blanched almonds (35 g)

Steps to make Bienenstich Cake with Homemade Vanilla Creme:

1. DOUGH: Combine butter, sugar and salt in a bowl. Scald milk (heat until right before it boils) and pour into bowl. Stir until butter has melts and every is mixed. Let cool to lukewarm temperature. Meanwhile, dissolve 2 tsp yeast in 60 ml (1/4 cup) warm water).
2. Add 120 g (1 cup) flour and the yeast mixture to the bowl. Mix well and let sit in a warm place until it becomes bubbly.
3. Whisk in 1 egg and 2 yolks. Gradually beat in 120-180 g (1/2 to 3/4 cup) flour until it’s soft, light and smooth. You may need more or less flour depending on how wet the dough is.
4. Knead the dough on floured surface until smooth and elastic. Shape into a ball and put back into bowl. Cover and let rise until doubled, about 1-2 hours.
5. After the dough has risen, lightly knead to push out the air. Place it on a baking sheet (greased or w/ parchment paper), and roll out into a circle or square about 4 cm (3/4 inch) thick. Cover and let rise again until doubled, about 30 min.
6. TOPPING: Meanwhile, heat the 60 ml (1/4 cup) milk 40 g (2 1/2 Tbsp) butter and stir in 60 g (5 Tbsp) sugar and the slivered almonds. Simmer on low heat until mixture is smooth and milk has soaked in.
7. Let it cool a bit and spread on dough once it has finished rising.
8. BAKE: Preheat oven to 350°F/180°C for 25-30 min or until golden brown and glossy. Let cool on a rack. My dough got a little to big so I sliced off the extra edges… :/
9. FILLING: While the cake is baking, make the filling. Beat 3 egg yolks with 45 g (4 Tbsp) sugar until thick and pale yellow. Lightly mix in about 1 1/2 Tbsp flour. Scald 150 ml (2/3 cup) milk. If using the vanilla bean, add it to the milk while scalding. (If using extract, you’ll add later.)
10. Very slowly pour the scalded milk into egg yolk mixture, stirring as you do.
11. Pour the mixture into a saucepan and cook over low heat, stirring constantly. Remove from heat as soon as it reaches boiling point (but don’t boil!!).
12. If using the vanilla extract, add it now, or remove the bean. Let cool completely (you can brush w/ a little melted butter to help prevent skin from forming). Stir the custard before spreading on cake.
13. When cake has cooled, cut in half to form two layers. Spread the bottom half with the vanilla custard filling and sandwich with the almond-y top half.

So that is going to wrap this up with this exceptional dish bienenstich cake with homemade vanilla creme recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.

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