linzer

THANKFUL TUESDAY

February. I love February. It is the month of pink hearts and chocolates. It is a cute and sweet month.  It is just a little difficult to be in the funny Valentine mood because of the rain. It has been storming constantly in the Bay Area. It is unusual for me to complain about the rain because I love cozy rainy days just not as long as every single day and every weekend!

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Quick little linzer cookies for a friend’s birthday!

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Bienenstich – German Bee Sting Cake

Sweet yeast cake with vanilla-buttercream filling and caramellized honey-almond topping

According to the legend, the citizens of Linz on Rhine planned to attack the neighboring city of Andernach in 1474. The resaon for that was that Linz had lost the right to take toll of passing ships, while Andernach had acquired this right. But on the morning of th attack, two baker apprentices were sneaking down the walls of Andernach because they wanted to steal the honey of the beehives that were hanging on the town walls. When they saw the armed Linzers, they threw the beehives at them. The Linzers, massively attacked by the angry bees, fled and Andernach was saved. To celebrate the victory, a cake from the recovered honey was baked.

Ingredients

For the dough:

  • 250 g / 1.75 cups flour
  • 20 g / 7 teaspoons fresh yeast
  • 125 ml / 0.5 cups milk or water
  • 1 egg
  • 35 g / 1.2 oz sugar
  • 35 g / 1/3 stick butter
  • 1 pinch of salt

For the topping:

  • 75 g / 2/3 stick butter
  • 100 g / 0.5 cups sugar
  • 1 teaspoon of vanilla sugar
  • 2 tablespoons of honey
  • 3 tablespoons of whipping cream
  • 100 g / 1 cup sliced almonds

For the filling:

  • 500 ml 2 cups milk
  • 45 g / 1.6 oz / 0.36 cups cornstarch
  • 1 package vanilla sugar
  • 1 tablespoon of sugar
  • 75 g / 2/3 stick butter
  • 40 g / 1.4 oz / 0.32 cups powdered sugar

Instructions

Dough:

  • dissolve sugar and yeast in milk or water, let stand a couple of minutes to activate the yeast
  • put flour, butter, egg, and salt into a bowl
  • add the yeast suspension and knead to a smooth dough
  • cover the bown with a cloth and let the dough rise for an hour in a warm place
  • After the dough has risen, distribute it evenly into a spring form or onto a baking tray and let it rise once again for 20 min

Topping:

  • put butter, sugar, vanilla sugar and milk into a pot and bring it briafly to a boil
  • gently fold in the almonds and let it cool a bit until it is still spreadable
  • spread the mass evenly onto the dough
  • bake at 200 °C 390 °F for 20 min until golden brown
  • let it cool and slice it horizontally into two halves of even thickness

Filling:

  • heat milk, starch, vanilla sugar, and sugar in a pot under constant stirring
  • let it cool to room temperature
  • beat butter and powdered sugar until fluffy
  • gently fold sugared butter under the milk cream
  • spread all of the buttercream evenly onto the lower half of the cake
  • cut the upper half into pieces of the desired size and place them on top of the buttercream (since the crust on the top is quite hard and the buttercream layer very soft, it would be almost impossible to cut the pieces afterwards without destroying the whole cake)

Serve it with coffee on a sunny Sunday afternoon