Recipe

Pudding Dessert Squares - Bienenstich Recipe

Add Step-by-Step Photos	Lor / All my dishes 10 months, 3 weeks ago This German dessert recipe goes waaaaaay back and is one of those special recipes reserved for company. Prep:50m Cook:15m Servings:10	Lor
	german

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Fans

meals4abby

sunflower4

peepers

minitindel

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

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).

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Comments

knoxcop 10 months, 3 weeks ago said:
You know, it is *so* nice to see someone put the American equivalents in there on one of their recipes!! I applaud you Lor for doing this, Lady!
This one sounds wonderful---and if the ethnic section of my gourmet market has the Oetker's, I will be doing this one up soon! Thanks, --Kn0x--

22566 10 months, 3 weeks ago said:
Dr Oetker has the prescription for what ills me~~cause this one will do quite well.

Great Recipe!

Thank-you

Kind Regards

minitindel 10 months, 3 weeks ago said:
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

meals4abby 10 months, 3 weeks ago said:
Love it! Thanks so much for sharing this wonderful recipe!!!

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