{"id":2501,"date":"2026-10-02T10:50:06","date_gmt":"2026-10-02T19:50:06","guid":{"rendered":"https:\/\/la-casa-pacifica.com\/sabines-bakeaway\/bienenstich\/"},"modified":"2026-10-16T12:35:57","modified_gmt":"2026-10-16T21:35:57","slug":"bienenstich","status":"publish","type":"page","link":"https:\/\/la-casa-pacifica.com\/es\/sabines-bakeaway\/bienenstich\/","title":{"rendered":"Bienenstich \u2013 pastel alem\u00e1n de almendras y miel"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><em>Para un molde desmontable de 24 cm de di\u00e1metro<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ein wunderbar luftiger Bienenstich mit knuspriger Mandelkruste und einer cremigen Vanillef\u00fcllung. Die Kombination aus lockerem Biskuit, karamellisierten Mandeln und zarter Cr\u00e8me diplomate macht ihn zu einem echten Klassiker.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"925\" height=\"1024\" src=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/bienenstich-mandelkruste-mit-logo-925x1024.jpg\" alt=\"Bienenstich mit karamellisierter Mandelkruste und Vanillecreme, ein St\u00fcck auf dem Teller\" class=\"wp-image-2669\" srcset=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/bienenstich-mandelkruste-mit-logo-925x1024.jpg 925w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/bienenstich-mandelkruste-mit-logo-271x300.jpg 271w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/bienenstich-mandelkruste-mit-logo-768x850.jpg 768w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/bienenstich-mandelkruste-mit-logo-11x12.jpg 11w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/bienenstich-mandelkruste-mit-logo.jpg 976w\" sizes=\"auto, (max-width: 925px) 100vw, 925px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredientes<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Masa<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 Eier, Gr\u00f6\u00dfe L<\/li>\n\n\n\n<li>1 pizca de sal<\/li>\n\n\n\n<li>215 g feiner Zucker<\/li>\n\n\n\n<li>155 g Mehl<\/li>\n\n\n\n<li>1\u00be TL Backpulver<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Mandelkruste<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>90 g gehobelte Mandelbl\u00e4ttchen<\/li>\n\n\n\n<li>35 g Butter<\/li>\n\n\n\n<li>35 g de az\u00facar<\/li>\n\n\n\n<li>1 cda. de miel<\/li>\n\n\n\n<li>1 pizca de sal<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Crema de vainilla<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 g de leche entera<\/li>\n\n\n\n<li>\u00bd\u20131 vaina de vainilla, seg\u00fan su tama\u00f1o<\/li>\n\n\n\n<li>3 yemas de huevo<\/li>\n\n\n\n<li>60 g de az\u00facar mascabado<\/li>\n\n\n\n<li>25 g de f\u00e9cula de ma\u00edz<\/li>\n\n\n\n<li>2 hojas de grenetina<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cr\u00e8me diplomate<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 g de crema para batir fresca<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparaci\u00f3n<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>La masa:<\/strong> Precalienta el horno a 180 \u00b0C con calor arriba y abajo y cubre la base del molde desmontable con papel para hornear. No engrases las orillas: as\u00ed la masa puede subir bien al hornearse. Separa los huevos. Bate las claras con la pizca de sal a punto de nieve, a\u00f1adiendo el az\u00facar poco a poco, hasta obtener un merengue brillante y firme. Incorpora las yemas con cuidado. Mezcla la harina con el polvo para hornear, tam\u00edzala sobre la mezcla de huevo e int\u00e9grala con una esp\u00e1tula, con cuidado pero a fondo. Vierte la masa en el molde y alisa la superficie.<\/li>\n\n\n\n<li><strong>Hornear:<\/strong> Den Biskuit bei 180 \u00b0C etwa 25\u201330 Minuten goldbraun backen und vollst\u00e4ndig ausk\u00fchlen lassen.<\/li>\n\n\n\n<li><strong>Die Mandelkruste:<\/strong> Die Mandelbl\u00e4ttchen in einer Pfanne ohne Fett bei mittlerer Hitze goldbraun r\u00f6sten, dabei st\u00e4ndig r\u00fchren, da sie schnell verbrennen. Kurz auf einen Teller geben. In derselben Pfanne Butter, Zucker, Honig und Salz bei schwacher Hitze schmelzen und leicht k\u00f6cheln lassen, bis die Masse goldgelb karamellisiert. Die Mandeln wieder einr\u00fchren, bis sie vollst\u00e4ndig \u00fcberzogen sind.<\/li>\n\n\n\n<li><strong>La crema de vainilla:<\/strong> Remoja la grenetina en agua helada. Abre la vaina de vainilla a lo largo, raspa las semillas y agr\u00e9galas junto con la vaina a la leche. Lleva la leche lentamente a ebullici\u00f3n. Mientras tanto, mezcla bien las yemas, el az\u00facar mascabado y la f\u00e9cula de ma\u00edz. Vierte poco a poco la leche hirviendo sobre la mezcla de yemas sin dejar de mover, y pasa todo por un colador de regreso a la olla. Calienta a fuego bajo, moviendo constantemente, hasta que la crema espese claramente, y d\u00e9jala hervir suavemente unos 2 minutos m\u00e1s para que la f\u00e9cula se cueza por completo. Retira del fuego y disuelve la grenetina bien escurrida en la crema caliente. Pasa la crema a un recipiente limpio, cubre la superficie directamente con pl\u00e1stico adherente y d\u00e9jala enfriar a temperatura ambiente.<\/li>\n\n\n\n<li><strong>La cr\u00e8me diplomate:<\/strong> Bate la crema a punto firme. En cuanto la crema de vainilla se haya enfriado por completo, pero todav\u00eda no haya cuajado, incorpora la crema batida con cuidado en tres partes.<\/li>\n\n\n\n<li><strong>Para terminar:<\/strong> Den Biskuit waagerecht durchschneiden. Die warme Mandelmasse z\u00fcgig auf die obere H\u00e4lfte streichen und fest werden lassen. Die Deckelh\u00e4lfte mit einem scharfen Messer in 12 St\u00fccke schneiden. Die untere H\u00e4lfte auf eine Tortenplatte setzen, die Cr\u00e8me diplomate darauf verteilen und die vorgeschnittenen St\u00fccke auflegen. Einige Stunden kalt stellen.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tip de Sabine<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Al d\u00eda siguiente el Bienenstich sabe igual de rico o incluso mejor: el bizcocho y la crema se han integrado de maravilla.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Si prefieres no usar vainilla, tambi\u00e9n puedes aromatizar la crema con haba tonka. Rallada finamente, le da un aroma especialmente c\u00e1lido y redondo.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/la-casa-pacifica.com\/es\/sabines-bakeaway\/\">\u2190 Volver a Sabines Bakeaway \u2013 todas las recetas, precios y pedidos<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>F\u00fcr eine Springform mit 24 cm Durchmesser Ein wunderbar luftiger Bienenstich mit knuspriger Mandelkruste und einer cremigen Vanillef\u00fcllung. Die Kombination aus lockerem Biskuit, karamellisierten Mandeln und zarter Cr\u00e8me diplomate macht ihn zu einem echten Klassiker. Zutaten Teig Mandelkruste Vanillecreme Cr\u00e8me diplomate Zubereitung Sabines Tipp Am n\u00e4chsten Tag schmeckt der Bienenstich mindestens genauso gut \u2013 dann &#8230; <a title=\"Bienenstich \u2013 pastel alem\u00e1n de almendras y miel\" class=\"read-more\" href=\"https:\/\/la-casa-pacifica.com\/es\/sabines-bakeaway\/bienenstich\/\" aria-label=\"Leer m\u00e1s sobre Zarter Bienenstich\">Leer m\u00e1s<\/a><\/p>","protected":false},"author":1,"featured_media":2669,"parent":973,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"facebook_38049418078005200_1282801334912044":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"class_list":["post-2501","page","type-page","status-publish","has-post-thumbnail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Zarter Bienenstich<\/title>\n<meta name=\"description\" content=\"Lockerer Biskuit, eine knusprige Haube aus karamellisierten Mandeln und dazwischen eine zarte Vanillecreme \u2013 leicht und cremig zugleich. 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