Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sig's bienenstich "bees sting" oma. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Sig's Bienenstich "bees sting" Oma Recipe from Oma in :ohyeaah. My "Oma" would buy one of these cakes, at the local bakery and serve thick slices with coffee. There are many versions as to how the cake got its name— According to Wikipedia: "the cake may have earned its name from its honey topping: according to one legend, a bee was attracted to it, and the baker who invented the cake was stung.
Sig's Bienenstich "bees sting" Oma is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Sig's Bienenstich "bees sting" Oma is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have sig's bienenstich "bees sting" oma using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sig's Bienenstich "bees sting" Oma:
- Get 500 grams fine plain flour
- Prepare 1 piece 42 grams fresh yeast or 21 grams dry yeast
- Make ready 1 liter milk ( you not quite need to use all of it)
- Take 200 grams butter
- Take 325 grams extra fine (castor) suger
- Prepare 1 pinch salt
- Prepare 1 egg, beaten
- Take 1 sachet of vanilla sugar
- Make ready 200 grams almond slices or shavings
- Make ready 1 packages (sachet) custard powder
- Get 125 ml whipping cream
Instructions to make Sig's Bienenstich "bees sting" Oma:
- add flour into a deep bowl, make a hollow. Warm 125ml milk. Crumble the fresh yeast into the hollow (if using dried yeast follow instruction) and a little of the warmed milk and one pinch of sugar. Stir in and cover. Stand in a warm place for about 15 minutes.( if you use dried yeast use less milk as you activate the yeast with water) . Dissolve 100 gr butter in the rest of the 125 ml warmed milk . Put 80 grams sugar, 1 pinch of salt, and the whisked egg onto the edge of the dough and knead wirh the milk/butter mix (a little at a time, only use all if the dough is not pliable) into a pliable dough, cover set aside in a warm place to rise for 30 minutes.Knead the dough gently through
- for the almond topping, add the rest of the butter, sugar leaving 1-2 tablespoons aside , vanilla sugar and almonds into a frying pan stir until the sugar has caramelized, add 4 tablespoons full of milk and stir in. Set aside to cool
- roll out the risen dough onto a flat baking tray brush the almond mix over the top, set aside in a warm place for another 15 minutes. Bake in preheated oven by 200C for about 30 minutes, cool
- make the pudding as stated on package with 1/2 litre milk the rest of sugar and a pinch of salt, cool. Whip the cream ,. lift under pudding
- cut the cake horizontally into two halves., add pudding mixture over bottom halve and top with almond halve
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