Pudding Dessert Squares - Bienenstich
From lor 15 years ago
- 15 minutes to make
- Serves 10
This German dessert recipe goes waaaaaay back and is one of those special recipes reserved for company.
Ingredients
- Ingredients: shopping list
- 200 mL milk - 7/8 cup shopping list
- 50 g butter or margarine - 4 Tbsp. shopping list
- 375 g all-purpose flour - 3-3/4 cups shopping list
- 1 pkg. Dr. Oetker yeast - 1 pkg. shopping list
- 1 pkg. Dr. Oetker vanilla sugar - 1 pkg. shopping list
- 1 pinch salt shopping list
- 1 egg shopping list
- Topping: shopping list
- 200 g butter - 1 cup shopping list
- 100 g sugar - 1/2 cup shopping list
- 1 pkg. Dr. Oetker vanilla sugar - 1 pkg. shopping list
- 3 tsp. honey shopping list
- 3 Tbsp. whipping creme shopping list
- 200 g blanched chopped almonds - 1 cup shopping list
- Filling: shopping list
- 1 pkg. Dr. Oetker Original vanilla Pudding - 1 pkg. shopping list
- or you can use Bird's vanilla Pudding from the UK shopping list
- 100 g butter shopping list
How to make it
- Warm the milk in a small pan and melt the butter or margarine in it.
- To make the dough:
- 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.
- To make the topping:
- 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.
- 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.
- Oven Temperatures:
- Top/bottom heat: about 200°C/400°F (preheated),
- Fan oven: about 180°C/350°F (preheated), Gas mark 6 (preheated),
- Baking time: about 15 minutes.
- 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.
- For the filling:
- 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.
- NOTE:This recipe was published in the book German Baking today by Dr. Oetker Verlag (ISBN 978-3-7670-0599-0).
The Rating
Reviewed by 4 people-
omg lor!!!!!!!!! you just have the best recipes ever i always love them all and i do love all the international ones and old ones thank you so much you are awesome !!!!!!!!!
five plus
hugs tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
-
Love it! Thanks so much for sharing this wonderful recipe!!!
meals4abby
in Valders loved it
The Groups
-
German GermanAmerican Food
156 members -
Ethnic Family Traditions Our Heritage Together
136 members -
Pot Luck Entertaining
103 members -
Companys Coming
121 members -
Sweet Treats
15 members -
Friends In The Kitchen
319 members -
Farm Country Cooking
85 members -
A Tea Party
72 members -
German RecipesDeutsch
33 members -
Oldies But Goodies
117 members
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "