Another one of boyfriend’s wishes. He loves the Bienenstich-cake from my bakery, and so, I gave it a shot at making this deliciousness myself, too. The cake turned out to be yummy (made it last week), but in the process I discovered something more to my liking. From the excess dough I made a few round pieces and coated them with the almond mixture as well. That was delicious! So, decided to name them Bienenenstichtaler, taler usually referring to a round baking here in Germany.
Something of these reminds me of the Tosca-cake, I know from Finland, though it’s typically made with a sugar cake basis. For these round cakes, I used yeast dough, and I must say it works. Not being too sweet, something that Tosca-cake can easily turn into, these Bienenstichtalers leave open the possibility of cutting them in half and filling them with whipped cream and berries or vanilla custard.
Bienenstichtaler (10 pcs)
200 g lukewarm milk
50 g sugar
2 ts vanilla sugar / couple drops of vanilla aroma
2 g salt
20 g fresh yeast
375 g all-purpose flour
50 g butter, room temperature
For the filling:
180 g butter
180 g sugar
18 g glucose syrup / golden syrup
18 g honey
70 g cream
+ 180 g of almond in different forms (sliced, slivered, crushed) or why not other nuts, too. I decided to go for some sliced hazelnuts as well, as I found them on offer.
1. Warm up the milk ’till lukewarm and dissolve the yeast into it. Mix together with sugar, salt, egg and vanilla aroma.
2. Add the flour in couple batches kneading well all the time. Add the butter after a while of kneading. Knead ’till the dough starts to come off from the edges of the bowl and you have obtained a smooth dough.
3. The dough will be quite loose, but don’t worry. Will result into soft yummy cakes! So, cover the dough and let it proof for 30 minutes or so.
4. Once the dough has proofed, pour it onto a floured working table. Dust the top with a little bit of flour and divide into 10 equal pieces (about 75g each). Form the pieces round and roll out into circles (⌀ 12 cm). Divide onto two baking papers, and leave to proof covered with a cloth.
5. Prepare the filling. Measure all the filling ingredients into a pot, not the almonds, and bring to boil, stirring occasionally. Once boiling, let the mixture boil for about 5-7 minutes. The ideal temperature for the filling would be 112°C, so if you have a cooking thermometer, now is a great change to use it. The mixture should thicken and turn golden yellow, but not brown.
6. Having cooked, remove the mixture from the heat and mix in the almonds. Leave the mixture to cool. It ought to cool so that it doesn’t kill the yeast activity, but is still smoothly spreadable. So, warm to the touch, but not burning your fingers.
7. Once the mixture has cooled, dimple some holes into the yeast cakes with a fork, and divide the filling onto them. Spread the filling across the basis, and cover the cakes again with a cloth.
8. Heat up the oven to 210°C. Once warm, bake the yeast cakes in two batches in the center of the oven for about 10-15 minutes ’till equally golden brown.
9. Let the yeast cakes cool down a bit, before biting into them. Yum yum!
openThe Free Dictionary: Affording unobstructed entrance and exit; not shut or closed. →