Classic Sheet-Pan Bienenstich with Airy Vanilla Cream & Almond Crust
A classic sheet-pan Bienenstich is the epitome of cozy coffee-time indulgence. As a little cat with a weakness for fine pastries, I especially love the combination of a fluffy yeast dough, the wonderfully sweet, caramelized almond crust, and a creamy filling. Even if it might seem complicated at first, this Bienenstich with airy vanilla cream is surprisingly simple and foolproof if you follow the steps. We skip store-bought mixes or instant puddings entirely, because nothing beats the taste of homemade vanilla cream. Grab your apron and let's bake this traditional pastry together, which tastes best fresh out of the oven. It is the perfect project for a relaxed afternoon when you want to treat yourself to something truly special. Your kitchen will smell heavenly as the almond flakes caramelize to a golden brown in the oven – a moment of indulgence you shouldn't miss!
Ingredients
Preparation
For the dough, knead flour (250 g), lukewarm milk (100 ml), sugar (80 g), crumbled yeast (10 g), soft butter (100 g), and egg (1) in a bowl into a smooth dough and let it rise covered.
While the dough rests, heat the honey (20 g) with part of the butter (100 g) and sugar (80 g) in a pot, stir in the almond flakes (50 g), and let cool briefly.
Roll out the dough onto a small baking sheet, spread the almond mixture over it, and bake in the oven until golden yellow.
For the filling, boil the milk (100 ml) with the seeds of the vanilla bean (1), sugar (80 g), and cornstarch (20 g) while stirring until a creamy pudding forms, then let it cool completely.
Whip the heavy cream (150 ml) until stiff and carefully fold it into the cooled pudding.
Halve the cooled cake horizontally, spread the vanilla cream on the bottom, and place the top, covered with the almond crust, back on.
Stars
Comments