Pudding Dessert Squares - Bienenstich |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
This German dessert recipe goes waaaaaay back and is one of those special recipes reserved for company. Ingredients:
ingredients |
200 ml milk - 7/8 cup |
50 g butter or margarine - 4 tbsp. |
375 g all-purpose flour - 3-3/4 cups |
1 pkg. dr. oetker yeast - 1 pkg. |
1 pkg. dr. oetker vanilla sugar - 1 pkg. |
1 pinch salt |
1 egg |
topping |
200 g butter - 1 cup |
100 g sugar - 1/2 cup |
1 pkg. dr. oetker vanilla sugar - 1 pkg. |
3 tsp. honey |
3 tbsp. whipping creme |
200 g blanched chopped almonds - 1 cup |
filling |
1 pkg. dr. oetker original vanilla pudding - 1 pkg. |
or you can use bird's vanilla pudding from the uk |
100 g butter |
Directions:
1. Warm the milk in a small pan and melt the butter or margarine in it.
2. To make the dough:
3. Sift the plain flour in a mixing bowl, carefully mix with the dried yeast, add the other ingredients and the warm margarine or butter mixture. Stir with a hand mixer with a kneading hook, first briefly at the lowest setting, then at the highest setting for about 5 minutes, until it forms smooth dough. Cover with a tea towel and put in a warm place until it has visibly increased in volume.
4. To make the topping:
5. Slowly heat the butter with the sugar, vanilla sugar, honey and cream while stirring, bring briefly to the boil and stir in the almonds. Leave the mixture to cool down, stirring occasionally. Grease the baking sheet.
6. Preheat the oven. Dust the dough lightly with flour, remove from the bowl and knead again briefly on a lightly floured work surface. Roll out and line the baking sheet with the dough. Spread the topping evenly on the dough and put the baking sheet in a warm place again until the dough has visibly increased in volume. Put the baking sheet in the oven.
7. Oven Temperatures:
8. Top/bottom heat: about 200°C/400°F (preheated),
9. Fan oven: about 180°C/350°F (preheated), Gas mark 6 (preheated),
10. Baking time: about 15 minutes.
11. Leave the cake on the baking sheet to cool down on a rack. Cut the cake in half vertically and then cut each half horizontally.
12. For the filling:
13. Prepare pudding as directed on the packaging, and stir butter into it. Put the cream filling in the refrigerator, stirring occasionally. Spread the cold cream filling on the lower cake halves, then put the other halves on top.
14. NOTE:This recipe was published in the book German Baking today by Dr. Oetker Verlag (ISBN 978-3-7670-0599-0).
|
|