Bienenstich Recipe

How to Make Bienenstich

1. Preheat oven to 350°F (175°C).
2. In a large bowl, beat 4 large eggs lightly. Gradually add 1 ½ cups granulated sugar, beating for 7 minutes until pale and thick.
3. Add 1 teaspoon vanilla extract.
4. In a separate bowl, whisk together 2 ½ cups all-purpose flour and 2 teaspoons baking powder.
5. Gradually add the dry ingredients to the egg mixture, mixing until just combined.
6. In a saucepan, scald 1 cup whole milk. Remove from heat and stir in 6 tablespoons (3 ounces) unsalted butter until melted.
7. Gradually add the warm milk mixture to the batter, stirring until well combined.
8. Grease and flour a large (15x10 inch) baking sheet.
9. Pour batter onto the prepared baking sheet and spread evenly.
10. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
11. **Prepare Topping:** In a saucepan, melt 6 tablespoons (3 ounces) unsalted butter. Add ½ cup granulated sugar, ½ cup slivered almonds, and 1 teaspoon ground cinnamon. Cook over medium heat, stirring constantly, until golden brown and fragrant.
12. Immediately pour the topping evenly over the warm cake.
13. Place the baking sheet under a broiler for 1-2 minutes, watching carefully, until the topping is golden brown and slightly caramelized.
14. Let the cake cool completely on the baking sheet.
15. Once cooled, carefully remove the cake from the pan.
16. Using a large sharp knife, cut the cake in half horizontally.
17. Spread your favorite whipped cream filling (recipe not included) between the layers.
18. Replace the top half of the cake.
19. The cake can be stored in the pan or airtight container until ready to serve. It can also be frozen for up to 3 months for best results.