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Bienenstich

List of Ingredients





Dough:
1 1/8 lb Flour
1 oz Yeast
1 tsp Sugar
1 2/3 cups Milk
1/3 lb Sugar
1 pinch Salt
Small egg

Topping:
1/3 lb Butter or margarine
7 oz Sugar
1 package Vanilla sugar
2 tbsp Milk
1/3 lb Almonds sliced
2 tb Lemonjuice Filling:
1 package Vanilla pudding
2 1/8 cups Milk
1 pinch Salt
3 tbsp Sugar
1/3 lb Butter


Recipe






Put flour into bowl, make a well in the middle, add yeast in small pieces, add the 1 tbsp of sugar then the room temp milk. Use a spoon to make a small well in the dough. Now add the rest of the flour from the sides, cut margarine into small pieces and add to the rim of the mixture. Add sugar and salt, then knead into a smooth and dry dough. Grease cookiesheet with margarine and roll out the dough. Cover and let rest for 20 min.

Combine Butter, sugar, vanilla sugar, milk, almonds and lemon juice. Stir together in a pot and heat for 5 min. Let cool slighthly and add to rised dough. Bake for 35 min at 375°F. After baking, take the cake from the cookiesheet and cool. Cut into 5-7 long rows then into 3" pieces. You should have about 40 pieces. Now cut each piece across in the middle for the filling.

Combine the vanilla pudding with some cold milk. Cook remaining milk with salt and sugar. Take from stove and add vanilla pudding. Now heat until it cooks then take from stove let cool and stir. Whip Butter and add Pudding one spoon at a time. Now top the lower dough piece with the filling and put the top piece on. Keep cool until serving.

Makes 8 servings.