Recipe of Quick Sig's Bienenstich "bees sting" Oma

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, sig's bienenstich "bees sting" oma. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Sig's Bienenstich "bees sting" Oma Recipe from Oma in :ohyeaah.

Sig's Bienenstich "bees sting" Oma is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Sig's Bienenstich "bees sting" Oma is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook sig's bienenstich "bees sting" oma using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Sig's Bienenstich "bees sting" Oma:

1. Get 500 grams fine plain flour
2. Make ready 1 piece 42 grams fresh yeast or 21 grams dry yeast
3. Make ready 1 liter milk ( you not quite need to use all of it)
4. Take 200 grams butter
5. Make ready 325 grams extra fine (castor) suger
6. Make ready 1 pinch salt
7. Make ready 1 egg, beaten
8. Make ready 1 sachet of vanilla sugar
9. Prepare 200 grams almond slices or shavings
10. Make ready 1 packages (sachet) custard powder
11. Take 125 ml whipping cream

Steps to make Sig's Bienenstich "bees sting" Oma:

1. add flour into a deep bowl, make a hollow. Warm 125ml milk. Crumble the fresh yeast into the hollow (if using dried yeast follow instruction) and a little of the warmed milk and one pinch of sugar. Stir in and cover. Stand in a warm place for about 15 minutes.( if you use dried yeast use less milk as you activate the yeast with water) . Dissolve 100 gr butter in the rest of the 125 ml warmed milk . Put 80 grams sugar, 1 pinch of salt, and the whisked egg onto the edge of the dough and knead wirh the milk/butter mix (a little at a time, only use all if the dough is not pliable) into a pliable dough, cover set aside in a warm place to rise for 30 minutes.Knead the dough gently through
2. for the almond topping, add the rest of the butter, sugar leaving 1-2 tablespoons aside , vanilla sugar and almonds into a frying pan stir until the sugar has caramelized, add 4 tablespoons full of milk and stir in. Set aside to cool
3. roll out the risen dough onto a flat baking tray brush the almond mix over the top, set aside in a warm place for another 15 minutes. Bake in preheated oven by 200C for about 30 minutes, cool
4. make the pudding as stated on package with 1/2 litre milk the rest of sugar and a pinch of salt, cool. Whip the cream ,. lift under pudding
5. cut the cake horizontally into two halves., add pudding mixture over bottom halve and top with almond halve

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