Hey guys I hope you are having a fabulous day getting ready to celebrate fathers day tomorrow! I decided to make my dad one of his favourite desserts which is Bienenstich and thought that I would share the recipe with you! It tastes delicious and is not to difficult to make. I hope you enjoy this recipe as much as my family does so without further ado lets get into the recipe.
Base ingredients:
4 farm fresh eggs
1 1/2 cups white sugar
2 cups flour
1 1/2 teaspoons baking powder
Pinch Salt
1 cup milk
2 tablespoons butter
Topping ingredients:
2 cups of whipping cream
2 tablespoons sugar
a packet of whipping cream stabilizer or 2 tablespoons of instant vanilla pudding
Filling ingredients:
1 cup brown sugar
8 tablespoons butter
3/4 cup shredded or medium coconut
1 1/2 cup slivered or flaked almonds
6 tablespoons whipping cream
Base:
First preheat the oven to 350 degrees. Then in a large bowl beat the eggs and sugar together. Beat them until they are thick. Sift together the flour, baking powder, and salt in t spirit bowl. Stir the dry mixture into the beaten eggs and sugar. Heat the milk and butter till very hot, not quite boiling. Add the hot milk/butter to the batter. Pour into a large shallow greased and parchment papered pan. Bake for 25-35 min.
Topping:
In a medium saucepan, heat together the butter and brown sugar and the whipping cream until it just comes to a boil. While that comes to a boil toast your coconut and almonds separately making sure to check them so that they do not burn. Add the toasted coconut and the almonds. Spread onto the baked cake as even as you can. Broil carefully for a few minutes until it is nicely browned. Do not walk away from your kitchen.
Filling:
Whip all the ingredients for the filling together. Take the cake out of the pan with the paper on. Set it on the counter and with a long serrated knife slice it in half. If you struggle with cutting straight or are to scared to try use a string. Very carefully slide your hand under the top layer and slide it off as best you can. Put the whipped cream on the bottom layer and then slide the top layer back on top. Set it in the refrigerator until you are ready to serve.
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