Silesian Bienenstich

The classic of the Silesian baking belonged to one of the favourite sweet delicacies of the emperor William II. As soon as it appeared in Wrocław, it was always present on every ceremonially covered table. Privately, the Prussian monarch was in the habit of eating the Silesian yeast cake during the social round at teatime, cutting from it crumble topping with a clasp knife taken out of a pocket, which astonished and amused his guests.


  • 450 g wheat flour
  • 75 g sugar
  • 75 g fresh yeast
  • 75 g cane sugar
  • 1 egg
  • 20 ml lemon juice
  • 3 yolks
  • Teaspoon of grated lemon peel
  • 50 g butter
  • pinch of salt
  • 45 ml milk
  • 2 pinches of nutmeg
  • 100 g raisins


Crumble topping:


  • 50 g butter
  • 100 g wheat flour
  • 50 g sugar
  • teaspoon of cinnamon


Sprinkle yeast with salt, add a little sugar, one teaspoon of flour and one spoon of milk, mix it and to put back for 15-20 minutes so that they start working.
Pour the flour to the bowl, add yeast, the remaining milk, granulated sugar and dimwit, yolk, egg, juice and grated lemon peel and nutmeg. Mix the elements, let it rise.
In the meantime knead dough of butter, sugar, flour and cinnamon to make the crumble topping. Take it to the refrigerator.
Stir the yeast cake again and let it rise once more.
Add scalded raisins and molten butter. Stir the cake and to put it into the round metal sheet smeared with butter (22 cm). Sprinkle densely with crumble topping and to let lightly rise.
Put it to the hot oven in the temperature 180 ° C and bake for 40-50 minutes.

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