'Bienenstich'- an Austrian Cream Slice

Preparation

1. Preheat the oven to 180 °C (conventional oven).

2. For the yeast dough: Mix the flour with the salt, sugar and lemon zest.

3. Slowly heat the milk and add the sugar. Crumble the yeast and dissolve in the milk.

4. Add the milk mixture and the eggs and butter to the flour and knead well until the dough no longer sticks to the bowl.

5. Knead into a smooth dough and allow to rest for about 45 minutes.

6. Roll out the dough and place on a baking sheet lined with baking paper. Allow the dough to rest for a further 40 minutes.

7. For the Florentine mixture: Slowly heat up the butter, hone, milk and sugar. Add the almonds. Spread the almond mixture on the dough and bake in a preheated oven for approx. 25 minutes. Allow to cool.

8. For the Filling: Whisk the cold QimiQ Whip and QimiQ Classic Vanilla together, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).

9. Add the remaining ingredients and whip until the desired volume has been achieved.

10. Cut the cooled pastrz sheet into 2 parts, spread the cream on one layer and then place the second on top.

11. Allow to cool well for at least 4-6 hours.