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Pinienkern-Bienenstich
Zubereitungszeit 130–140 Minuten
20 Portionen
Zutaten Teig
30 g Hefe
200 ml Milch, lauwarm
500 g Mehl
80 g Zucker
1 Prise Salz
80 g Butter, weich
1Ei
Zutaten Belag
150 g Butter
200 g Zucker
2 EL Honig
3 EL Sahne
100 g Pinienkerne, gehackt
100 g Mandelblättchen
Zutaten Füllung
1 Päckchen Vanillepuddingpulver
500 ml Milch
3 EL Zucker
1 Prise Salz
250 g Butter, weich
Zubereitung
Hefe unter Rühren in lauwarmer Milch
auflösen. Mit Mehl, Zucker, Salz, Butter
und Ei zu einem glatten Teig verkneten.
Im Backofen zugedeckt bei 35 °C
Ober-/Unterhitze ca. 30 Minuten gehen
lassen.
Teig leicht durchkneten, auf dem Uni
-
versalblech ausrollen und im Backofen
zugedeckt bei 35 °C Ober-/Unterhitze
weitere 20 Minuten gehen lassen.
Für den Belag Butter, Zucker, Honig
und Sahne aufkochen, gehackte Pinien
-
kerne und Mandelblättchen untermi
-
schen. Mit den Fingerspitzen Vertiefun
-
gen in den Teig drücken und die etwas
abgekühlte Masse auf den aufgegan
-
genen Teig streichen. Kuchen noch
-
mals 10 Minuten gehen lassen und
goldgelb backen.
Aus Vanillepuddingpulver, Milch, Zu
-
cker und Salz einen Pudding zuberei
-
ten und abkühlen lassen. Butter cremig
rühren und den Pudding esslöffelweise
unterrühren.
Den abgekühlten Kuchen quer durch-
schneiden. Den unteren Teil des Bie-
nenstichs mit der Creme bestreichen,
den oberen Teil auflegen und kurze Zeit
kaltstellen.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
Aut§
Temperatur 160–180 °C
Wassermenge ca. 150 ml
Ebene 2
1. Dampfstoß automatisch
Backzeit 25–30 Minuten
Rezepte
145
145


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