RCI-BR.004.0314.001
Limburgse Bienenstich
The bienenstich is originally a German cake. The people from Limburg (which borders on Germany) have made their own version of this cake, with slightly different ingredients.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 250 g
- 250 g
- 1 package
- 4 unit
- 250 g
- ½ package
Method
1
Preheat your oven to 180°C (350°F) and grease a round or rectangular baking tin with butter, then lightly dust with flour.
5 minutes
2
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, then beat in the eggs one at a time until fully incorporated.
5 minutes
3
Add the vanilla sugar to the butter mixture and stir to combine evenly.
1 minutes
4
Sift together the flour and baking powder, then gradually fold the dry ingredients into the wet mixture until a smooth, thick batter forms.
3 minutes
5
Pour the batter into the prepared baking tin and spread it evenly using a spatula.
2 minutes
6
Prepare the topping by melting butter with sugar in a small saucepan over medium heat until combined and lightly golden, then spread it evenly over the batter surface.
5 minutes
7
Place the tin in the preheated oven and bake until the top is golden brown and a skewer inserted into the centre comes out clean.
30 minutes
8
Remove the cake from the oven and allow it to cool in the tin for at least 10 minutes before transferring to a wire rack to cool completely before slicing.
10 minutes