Oma’s Bienenstich

500g Flour

20g yeast

200g sugar

¼ l warm milk

2 eggs

150g butter

a pinch of salt

a little lemon peel

1 package Vanillin sugar

125g almonds, in slices or sticks

pudding, vanilla flavour

·      Sieve flour into a bowl. Place yeast in the middle and pour a little bit of warm milk over it. Mix and let rise. à must double in size!

·      Mix 1 egg, 50g sugar, 50g butter, ¼ l milk, salt and lemon into the flour yeast mix and mix thoroughly. Place on a backing tray and set aside for a little while.

·      Heat remaining butter and sugar. Add almonds and vanillin sugar. Remove from heat and add 2-3 tbsp milk. Let cool.

·      When cool smear almond mix on the dough.

·      Back at 200°C for 40 mins.

·      Let cake cool down and cut into 4 squares and half the them (like a bun)

·      Mix pudding with the remaining egg and a little bit of butter. Spread pudding onto the bottom cake halves and place the almond topped halves on top.

·      Serves with some icing sugar sprinkled on top, if you like.