„Bienenstich“ – Traditional German Cake with Rolled Oats

Preparation:

For the buttercream bring 800 ml of milk to a boil in a big pot. Mix 100 ml milk, vanilla pudding and 100 g of sugar. Take the milk of the heat and stir in the vanilla pudding mix. Put the pot back onto the heat and whilst stirring bring to a boil for 1 minute. Put the pudding mix into a bowl and lay some cling film directly onto the hot surface, making sure it is completely covered. Let it cool down.
For the glaze cut 150 g butter into cubes and add 150 g sugar and honey. Let it melt in a pot. Add the rolled oats and shortly bring it to a boil whilst stirring. Mix in the cream. Put aside and let it cool down.
In the meantime mix together 400 g of butter, 400 g of sugar and salt and stir until creamy. Add the eggs one by one. Mix the flour with the baking powder and the soft porridge oats and gently fold it into the dough adding bit by bit 150 ml of milk in between. Put a layer of baking paper into the greased baking tin (32 x 39 cm) and fill in the dough evenly. Bake in a preheated oven (electric oven: 175°C/ hot air oven 150 °C/ gas: level 2) for approx. 10 minutes. Take it out and put the cake onto the cooling grid. Carefully spread the glaze over the cake. Put it back into the oven and let it bake for another 20 minutes at the same temperature. Take it out of the oven and let it cool down on the cooling grid.
Cut the cake base horizontally across its centre into two pieces (top/bottom). Beat 400 g of butter until it has a creamy texture (approx. 10 minutes). Using a mixer briefly mix the pudding until smooth and add to the butter, spoon by spoon. Spread the finished buttercream onto the bottom layer of the cake base. Put the top bit of the cake “lid” onto the cake. Cool for approx. 1 hour in the fridge (or a cool place for about 3 hrs.)