Bienenstich – slices with quark cream

Ingredients for 1 servings:

• 300 g flour
• ½ cube of yeast
• 50 g sugar
• 150 ml milk, lukewarm
• 50 g butter, soft
• 1 tsp salt
• 100 g butter
• 100 g sugar
• 1 tbsp honey
• 100 g almonds (flakes or sticks)
• 400 g cream
• 1 pack Dr. Oetker paradise cream vanilla
• 250 g quark

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Bienenstich made from yeast dough with quark-cream-paradise cream filling

Mix the milk with the yeast. Sift the flour into a bowl, make a well in the middle, add the sugar, and mix with the yeast mixture. Let the starter dough prove for 15 minutes. Add the butter and salt to the starter dough. Mix with a dough hook until the dough is smooth and bubbly. It should no longer stick to the sides of the bowl. Cover and let prove for 45 minutes. Preheat the oven to 180°C. Grease a baking tray. Bring the butter, sugar, and honey to a boil, stirring constantly. Stir in the slivered or flaked almonds. Let the mixture cool briefly. Place the dough in a baking frame approximately 24 x 24 cm on the tray. (You can use a springform pan instead.) Prick several times with a fork and spread the topping evenly over the dough. Let it prove for another 15 minutes. Bake in the preheated oven for approximately 20-25 minutes until golden brown. Cut the dough into approximately 12 pieces and let cool on a wire rack. Mix the quark with honey. Whip the cream until semi-stiff, sprinkle in the paradise cream powder, finish whipping, and fold into the quark. Cut each cake slice in half horizontally, spread with the cream, and reassemble. Store in the refrigerator.