260,597 views
Bienenstich from the tray - it not only looks pretty, but also tastes delicious. The sponge cake with almond topping is super fluffy and not as heavy on the stomach as the yeast dough that is normally used for the classic Bienenstich. The pudding cream rounds everything off and voila - a delicious sheet cake is conjured up and will delight all your guests again ???? My square baking frame: https://kikiskitchen.de/back-und-koch... My enamelled, adjustable oven baking tray: https://kikiskitchen.de/back-und-koch... My slate cake stand: https://kikiskitchen.de/servieren-und... My angled palette: https://kikiskitchen.de/back-und-koch... My cake saw with a real blade: https://kikiskitchen.de/back-und-koch... My vanilla extract: https://kikiskitchen.de/lebensmittel-... Servings: 16 Difficulty level: Medium Preparation time: 50 minutes Baking time: around 22 minutes Cooling time: 5 hours Ingredients For the sponge cake base: 6 eggs (size M) 170 g sugar Pinch of salt 1 tbsp vanilla extract 150 g flour (type 405) 50 g Cornstarch 2 tsp baking powder For the almond topping: 100 g cream 80 g butter 70 g sugar 300 g sliced almonds For the pudding cream: 600 ml milk 2 packets of vanilla pudding powder 100 g sugar 1 tbsp vanilla extract 300 g cream 3 tsp cream stabilizer The dimensions of my baking frame are 34x27 cm. You can also deviate from this by 1-2 cm ☺️ Shop & Blog: http://www.kikiskitchen.de Visit me on Instagram: http://www.instagram.de/KikisKitchenYT Have fun making it, your Kiki