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.