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Ingredients (Serves 10–12)
For the Dough:
2¼ tsp (1 packet) active dry yeast
¼ cup (60ml) warm milk (110°F / 43°C)
2 tbsp sugar
1¾ cups (220g) all-purpose flour
¼ tsp salt
1 large egg
¼ cup (60g) unsalted butter, softened
For the Almond-Honey Topping:
¼ cup (60g) unsalted butter
¼ cup (50g) granulated sugar
2 tbsp honey
2 tbsp heavy cream
¾ cup (75g) sliced almonds
For the Pastry Cream Filling:
1½ cups (360ml) whole milk
3 large egg yolks
¼ cup (50g) granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
2 tbsp unsalted butter
Optional: ½ cup (120ml) heavy cream, whipped – to fold in for a lighter filling
Instructions
Step 1: Prepare the Dough
In a small bowl, dissolve yeast in warm milk with 1 tbsp sugar. Let sit for 5–10 minutes until foamy.
In a large bowl, mix flour, remaining sugar, and salt. Add egg and softened butter.
Pour in yeast mixture and knead until a smooth dough forms (about 5–7 minutes). Cover and let rise in a warm place until doubled, about 1 hour.
Step 2: Make the Almond-Honey Topping
In a saucepan over medium heat, melt butter, sugar, honey, and cream. Stir until smooth.
Fold in sliced almonds and remove from heat. Let cool slightly.
Step 3: Assemble and Bake the Cake
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
Press risen dough into the pan evenly. Spoon almond topping gently over the dough.
Bake for 25–30 minutes, or until golden brown and cooked through. Let cool completely.
Step 4: Make the Pastry Cream
Heat milk in a saucepan until just steaming.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly whisk in the hot milk.
Return mixture to the pan and cook over medium heat, whisking constantly, until thickened (about 2–3 minutes).
Remove from heat, stir in butter and vanilla. Cool completely. Optional: Fold in whipped cream for a lighter texture.
Step 5: Assemble the Bienenstich
Slice the cake in half horizontally using a serrated knife.
Spread the pastry cream on the bottom half. Carefully place the top half with almond crust on top.
Chill for at least 1 hour before serving to set the filling.
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