This is a rather long, drawn out recipe; but the results will be worth it. I personally havent made this cake yet. However, I had the pleasure of sampling more than my share in Germany. The ones there were much larger around, 12-14 inches. But these will work just as well. I have left the prep and cook times blank. As I stated,...
Provided by Sam Womack
Categories Cakes
Number Of Ingredients 21
Steps:
- 1. Manual/Mixer Method: Combine all of the dough ingredients in a medium-sized mixing bowl, stirring until the mixture becomes cohesive. Transfer the dough to a lightly oiled or lightly floured work surface, and knead it for 5 to 8 minutes, until it is smooth OR knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, until it is puffy.
- 2. Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually,liquids first, yeast last). Program the machine for dough or manual, and press Start. After about 10 minutes of kneading, check the dough's consistency; it should be fairly smooth, slightly sticky, not dry and "gnarly." Adjust its consistency with additional flour or water, if necessary, and allow the machine to complete its cycle.
- 3. Shaping: Transfer the dough to a lightly oiled work surface, fold it over to expel any excess gas, then divide it in half. Roll each piece into a ball, then pat and stretch each ball into an 8-inch circle. Place the circles into two lightly greased 8-inch cake pans; don't worry if the dough shrinks away from the edges of the pans. Allow it to rise/rest for 30 minutes-the gluten will relax, making the dough easier to work with-then gently stretch and pat it to reach the edge. Make the topping while the dough is rising.
- 4. Topping: Melt the butter in a small saucepan set over medium heat. Add the sugar, honey and cream. Bring the mixture to a boil, and boil it for 3 to 5 minutes, until it's taken on a very light gold color. Stir in the sliced almonds, let cool slightly, then spread over the dough in the pans.
- 5. Baking: Bake the Bienenstich in a preheated 350°F/180°C oven for 25 to 28 minutes, until the edges are golden brown and the topping is bubbling. Remove it from the oven, and cool in the pan for 30 minutes, to allow the topping to firm up. Run a knife around the edges of the pans to loosen any stuck-on dough, and flip each cake over onto a plate, then flip back onto a rack so the almond topping is up. Cool completely before filling.
- 6. Assembly: Carefully split each of the cakes in half horizontally, so that you have four thin, round cakes. This is best done using a serrated knife; cut slowly and check as you go to make sure you're staying on a straight line. Set the cakes aside. Soften the gelatin in the 2 tablespoons water, then heat the mixture (in a microwave set on low, or over low heat in a saucepan) until the gelatin has melted and the mixture is clear. Let it cool slightly. Fold a bit of the whipped cream into the gelatin, then fold that back into the remaining whipped cream. Mix the instant pudding with the milk and vanilla, stirring for 2 minutes as the box directs. Immediately fold the whipped cream/gelatin mixture into the pudding (the pudding will begin to set up, so work quickly). Use this faux pastry cream to fill the cakes. Serve immediately, or refrigerate until you're ready to serve.
- 7. The whipped cream makes the filling very rich, while the gelatin stabilizes it, so it'll stay firm (and not "weep") in your pastry for days, if necessary. When you'rein a hurry, and know you're making a pastry that doesn't have to keep for a long time, simply prepare instant vanilla pudding mix using heavy cream instead of milk, spiking it with an extra shot (a teaspoon or two) of vanilla extract. Either of these two methods produces a filling that's wonderful for cream puffs, éclairs, napoleons (if you ever make those at home), cakes, or other filled confections.
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Brandon Simon
[email protected]This cake is amazing! I've made it several times and it always turns out perfect. It's my go-to recipe for special occasions.
Tay MXODER
[email protected]The cake was a little dry, but the glaze helped to make up for it. Overall, it was a good cake, but I think I would try a different recipe next time.
krishna Bohora
[email protected]This cake was a bit too sweet for my taste, but my kids loved it. I think I would reduce the amount of sugar in the glaze next time.
Jamal Seru
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had. Thank you for sharing this recipe!
Sleeping Cell
[email protected]This cake is a bit time-consuming to make, but it is definitely worth the effort. The end result is a beautiful and delicious cake that is sure to impress your guests.
Haseeb Sial5566
[email protected]This is one of the best cakes I've ever had. The flavors and textures are amazing. I will definitely be making this cake again and again.
Jerry Martin
[email protected]I'm not a big fan of baking, but this recipe was so easy to follow that even I could do it! The cake turned out perfect and it was a huge hit at my party.
Mis Monni
[email protected]This cake was so easy to make and it turned out so delicious! I loved the almond flavor in the cake and the honey glaze was the perfect finishing touch. I will definitely be making this cake again.
Derrick Ortega
[email protected]I followed the recipe exactly and my cake turned out beautifully. The only thing I would change is to add a little more honey to the glaze. Overall, this is a fantastic recipe that I highly recommend.
El Mazoni
[email protected]This Bienenstich cake was a huge hit with my family! The combination of the sweet, crunchy topping and the soft, fluffy cake was perfect. I would definitely make this cake again.