Günter Hornburg’s Bienenstich
Authentic recipe from a German pastry chef living in Franken (Bavaria). As a matter of fact, Günter doesn’t live very far away from me! One of many Bienenstich recipes in my possession. Relatively easy and quick to make. Posted in response to buzzonesbirdie and her wish to get the “unamericanized version” of this popular German treat.
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INGREDIENTS
NutritionCake Layer
- 1
- 1cup sugar
- 2cups flour
- 4
- 1(10 g) package vanilla sugar (or 1/2 tsp.vanilla)
- 1
Topping
- 240g butter
- 1cup sugar
- 6tablespoons honey
- 4tablespoons heavy whipping cream
- 4cups almonds, blanched and slivered
- 1teaspoon vanilla extract
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DIRECTIONS
- Combine whipping cream and sugar till smooth, add eggs one at a time,beating well.
- Add flour, vanilla sugar, and baking powder and mix well.
- Place a thin layer of this mixture in two greased, well floured jelly roll pans. Remember, this makes two pans. Bake in 350 degree oven for 20 minutes.
- Topping: Melt the butter in a heavy saucepan over low heat.
- Stir in sugar, honey and cream. Stir mixture and boil for 5 minutes. Add almonds and vanilla.
- Set aside to cool until warm. Mixture will thicken as it cools.
- Final step: Spread almond mixture on top of partially baked bottom layer of cake. Bake another 15 - 20 minutes until golden brown.
- Fill with either whipped cream, vanilla pudding lightened with whipping cream, or leave plain. A lot of people fill it with instant vanilla pudding if they don’t have a lot of time.
- There are many, many varieties of Bienenstich in Germany and all kinds of ways to serve and eat it.
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