Hi there, I am finally back! I’ve had a wonderful trip to Switzerland-visiting my family, I really really enjoyed it:)
I thought you might like to see some photos I took:
Lake Thun
Eiger, Moench, Jungfraujoch
Beatenbucht, Lake Thun
Schloss/Castle Schoenau
Spitzbub Cookie
Nussgipfel
Bienenstich/Bee Sting Cake
Seeing all the yummy stuff over there, I thought of making Bienenstich, Bee Sting Cake. A famous German Cake.
Bienenstich
Yeast Dough
- 250 g all-purpose unbleached flour
- 1/2 tsp salt
- 2 tbsp sugar or honey
- 50 g soft butter
- 1 tbsp quick instant yeast
- 200 ml milk, warm
- 1 egg
For the topping:
- 50 g butter
- 2-3 tbsp honey
- 1 tbsp milk
- 100 g almond shavings
Vanilla Pastry Cream:
- 3 tbsp corn starch
- 400 ml milk
- 3 tbsp sugar or honey
- 2 eggs
- 1 vanilla pod
For the dough: In a bowl mix together flour, salt, sugar, add butter and mix well. Add Yeast, milk and egg. Knead dough well until smooth dough forms. Cover bowl with a plastic wrap and let rise until doubled in size.
For the Almond topping: In a small saucepan over medium heat, mix together butter, honey, milk and almonds until warm, remove from heat.
For the pastry cream: In a medium saucepan mix together, and bring the milk, corn starch, sugar, egg and vanilla pod to a boil, while whisking. Remove from heat, pour into a bowl, cover with a plastic wrap touching the cream to prevent a “skin” forming on top. Let cool down a bit then put in the fridge until set.
-Preheat oven to 350F/180C. You can use a round cake pan or a square pan. Line with parchment paper.
-Roll out dough to fit the pan, let rise again. Cover with almond topping and bake for about 30 minutes. Let cool completely.
-Cut cake in half. Spread pastry cream on bottom then cover with top. Cut in desired slices. Store in Refrigerator.
Enjoy!
Ursula
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A little Swiss, a little Canadian 