Bienenstich (Almond Tart)

Ingredients

• 500 g flour
• 1 package dry yeast
• 300 g sugar
• 2 packages vanilla sugar
• salt
• 2 eggs
• 1 l milk
• 200 g butter
• A little bit of margarine
• A little bit of breadcrumbs
• 200 g almond slices
• 2 packages vanilla blancmange powder
• 1/4 l whipping cream
• 1 package help making whipped cream

Preparartion

• Sieve the flour in a bowl.
• Add the dry yeast.
• Add 75 g sugar, 1 package vanilla sugar, salt, 2 eggs, 1/8 l warm milk and 100 g melt butter.
• Knead the dough with a food-processor.
• Cover the dough at a warm place for half an hour.
• Roll out the dough on a fatted and scatterd with breadcrumbs baking-sheet.
• Prick the dough with a fork.
• Line the dough with a multiple dejected aluminium foil.
• Stir and heat 100 g butter, 150 g sugar, 1 package vanilla sugar and 3 spoons milk in a pot.
• Add the almonds and boil it.
• Distribute the cold mixture on the dough..
• Let the dough rise again for half an hour.
• bake for 15 minutes at 170° C in a hot-air oven.
• Prepare the blancmange powder with 75 g sugar and 3/4 l milk and cool it.
• Stir the whipping cream till stiff.
• Use the help for making whipped cream..
• Add the whipped cream to the pudding.
• Divide the cold base in four pieces.
• Divide every piece horizontal and fill it with pudding.

Refinement

• Use 100 g butter instead of the whipped cream.

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