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Bienenstich Recipe

Ingredients

How to make it

  • Using your bread machine's dough setting, combine all bread ingredients.
  • Grease and line a large square cake tin.
  • Remove dough at end of cycle and knead lightly on floured bench.
  • Roll dough into shape, and place in tin. Stretch the dough to fit the tin neatly. Rest dough until doubled in size.

  • For topping: combine all ingredients in a saucepan, simmer over medium heat until mixture starts to caramelise (not too dark, it will be finished off in the oven).

  • Spread hot topping over dough. Bake in oven at 180˚C approx. 30 min, until golden brown.
  • Allow to cool in the pan. When cool, slice slab into two layers. Fill with chantilly cream, and cut into 16 pieces. Refrigerate until serving. Freezes well.

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The Cook

pmannion Melbourne, Australia

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