There are some drawbacks to baking from cookbooks which measure in pounds, ounces and sticks if your country measure in kilograms, grams and millilitres. Sometimes you make mistakes and sometime you get confused. That's what happened to me when I baked this cake but I didn't realise until the cake had been enjoyed and polished off!
When I pulled the Bienenstich out of the oven I was surprised to see sunked bits and then cutting into the cake I commented on how buttery it was. Wow, I thought, eating this much butter in one mouthful is likely to kill! But, mmmmm, how delicious!
What I didn't realise is that I had doubled the quantity of butter, somehow equating 1 stick of butter was 250g! Yep, that's an awful lot of butter!
I'll give you the recipe as it is written and then it's up to you if you choose to make my "mistake".
First you need to make German Yeast dough of which you will only use half for the Bienenstich. (Next time I'll show you what you do with the other half)
Geman Yeast Dough for
1/2 cup milk
1 package (2 1/4 teaspoon) active dry yeast
1/4 cup sugar
2 1/4 cup all purpose flour, plus more as needed
4 tablespoons (1/2 stick) cold unsalted butter
finely grated zest of 1 lemon
2 large eggs, at room temperature
Heat the milk. It should register at 110F to 120F. Sprinkle in the yeast and 1 teaspoon of sugar. Stir well and allow to stand 10 minutes until bubbly.
In your stand mixer bowl combine flour and remaining sugar, add butter and lemon zest. Attach the flat beater and mix on low until the flour looks crumbly. Remove the bowl from the mixer. Add the yeast mixture and eggs and mix with a spatula. .
Switch the flat beater to a dough hook and return the bowl to the mixer. Mix on low for a minute then on medium for 5 minutes until the dough looks to be coming away from the sides. Remove the bowl from the mixer scrape the bowl and the dough hook then sprinkle over a spoonful of flour and cover the bowl with plastic wrap. Allow to rise for 1 hour until doubled.
Scrape the dough onto a floured work surface. Divide in half. Form each half into a ball and allow to rest 10 minutes.
Butter a 10 inch springform pan. Roll out one half of the dough to just fit the pan. Cover with plastic wrap and allow to rise for 1 hour.
While the dough is rising prepare the topping.
6 tablespoons (3/4 stick) butter
1/4 cup milk
1/2 cup sugar
1 cup slivered almonds
1 teaspoon pure vanilla extract
Melt the butter add the milk and sugar and bring to boil. Add the almonds and cook, stirring frequently until the liquid is very thick and syrupy about 5 minutes. Stir in vanilla and allow to cool.
Heat oven to 350F/180C.
Spread topping over raised dough.
Bake for about 30 minutes.
Allow to cool for about 20 minutes then slip a knife around the edge to release the cake.
Don't allow it to cool completely it will be much more difficult to remove.