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Bienenstich Cake with Homemade Vanilla Creme
Bienenstich Cake with Homemade Vanilla Creme

Before you jump to Bienenstich Cake with Homemade Vanilla Creme recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

Everyone knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper amount of exercise. Sadly, there isn’t often enough time or energy for us to really do the things we need to do. At the conclusion of the day, most of us want to go home, not to the gym. People crave junk food, not veggies (unless they are vegetarians). The good news is that making healthy decisions doesn’t have to be a pain. If you keep going with it, you’ll get all of the required exercise and healthy food. Here are some very simple ways to get healthy.

Make smart choices when grocery shopping. When you make good decisions at the grocery store, your meals will get healthier automatically. At the end of your day do you really want to deal with jampacked grocery stores and long waits in the drive through line? You want to get home immediately and have something great. Make sure that what you already have is healthful. This way, even when you choose that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are a good deal of things that factor into getting healthy. Extensive gym visits and narrowly defined diets are not always the answer. Little things, when done every day, can do plenty to make it easier to get healthy and lose pounds. Being smart about the choices you make each day is a start. Wanting to get in as much physical exercise as possible is another. Don’t overlook that health isn’t only about simply how much you weigh. It has more to do with making your body as powerful as it can be.

We hope you got insight from reading it, now let’s go back to bienenstich cake with homemade vanilla creme recipe. You can cook bienenstich cake with homemade vanilla creme using 22 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to prepare Bienenstich Cake with Homemade Vanilla Creme:
  1. Use – YEAST DOUGH –
  2. Use active dry yeast
  3. Take warm water (1/4 cup)
  4. Prepare butter, softened (4 Tbsp)
  5. Use sugar (4 Tbsp)
  6. Use salt
  7. Prepare milk, scalded (1/2 cup)
  8. Use flour, first mix-in (1 cup)
  9. You need egg
  10. Provide egg yolks
  11. Provide flour or more if needed, for second mix-in (1/2 to 3/4 cup)
  12. Use – CUSTARD FILLING –
  13. Get egg yolks
  14. You need sugar (4 Tbsp)
  15. Prepare flour
  16. You need milk -or- half heavy cream/half milk (2/3 cup)
  17. Use vanilla -or- small piece of vanilla bean
  18. Get – ALMOND TOPPING –
  19. Use milk (1/4 cup)
  20. You need butter (2 1/2 Tbsp)
  21. Get sugar (5 Tbsp)
  22. Get sliced blanched almonds (35 g)
Instructions to make Bienenstich Cake with Homemade Vanilla Creme:
  1. DOUGH: Combine butter, sugar and salt in a bowl. Scald milk (heat until right before it boils) and pour into bowl. Stir until butter has melts and every is mixed. Let cool to lukewarm temperature. Meanwhile, dissolve 2 tsp yeast in 60 ml (1/4 cup) warm water).
  2. Add 120 g (1 cup) flour and the yeast mixture to the bowl. Mix well and let sit in a warm place until it becomes bubbly.
  3. Whisk in 1 egg and 2 yolks. Gradually beat in 120-180 g (1/2 to 3/4 cup) flour until it's soft, light and smooth. You may need more or less flour depending on how wet the dough is.
  4. Knead the dough on floured surface until smooth and elastic. Shape into a ball and put back into bowl. Cover and let rise until doubled, about 1-2 hours.
  5. After the dough has risen, lightly knead to push out the air. Place it on a baking sheet (greased or w/ parchment paper), and roll out into a circle or square about 4 cm (3/4 inch) thick. Cover and let rise again until doubled, about 30 min.
  6. TOPPING: Meanwhile, heat the 60 ml (1/4 cup) milk 40 g (2 1/2 Tbsp) butter and stir in 60 g (5 Tbsp) sugar and the slivered almonds. Simmer on low heat until mixture is smooth and milk has soaked in.
  7. Let it cool a bit and spread on dough once it has finished rising.
  8. BAKE: Preheat oven to 350°F/180°C for 25-30 min or until golden brown and glossy. Let cool on a rack. My dough got a little to big so I sliced off the extra edges… :/
  9. FILLING: While the cake is baking, make the filling. Beat 3 egg yolks with 45 g (4 Tbsp) sugar until thick and pale yellow. Lightly mix in about 1 1/2 Tbsp flour. Scald 150 ml (2/3 cup) milk. If using the vanilla bean, add it to the milk while scalding. (If using extract, you'll add later.)
  10. Very slowly pour the scalded milk into egg yolk mixture, stirring as you do.
  11. Pour the mixture into a saucepan and cook over low heat, stirring constantly. Remove from heat as soon as it reaches boiling point (but don't boil!!).
  12. If using the vanilla extract, add it now, or remove the bean. Let cool completely (you can brush w/ a little melted butter to help prevent skin from forming). Stir the custard before spreading on cake.
  13. When cake has cooled, cut in half to form two layers. Spread the bottom half with the vanilla custard filling and sandwich with the almond-y top half.

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