Bee Sting Cake Food

BEE STING CAKE

Steps:

• Batter: Pre-heat oven to 190 degrees C.
• Grease and flour a 23cm springform pan.
• Sift together flour, baking powder and salt.
• Cream butter until fluffy.
• Gradually add sugar, beating until light.
• Add eggs one at a time, beating well after each addition.
• Add vanilla and beat into batter.
• Add dry ingredients one-third at a time, alternating with the 6 tablespoons of milk.
• Stir ONLY enough to blend.
• Pour into springform pan.
• Glaze: Heat together almonds, sugar, butter and milk (or cream) until the sugar is disolved.
• Pat a spoonful of flour over the top of the cake batter, using the back of a spoon to pat the flour onto the batter.
• Pour almond glaze mixture evenly over the batter.
• Use the back of the spoon to help you pour the almond glaze mixture evenly over the batter.
• Bake the batter for 25 minutes, or until cake tester comes out clean.
• Cool while preparing filling.
• Filling: Combine sugar, cornflour and egg yolks into the top of a double boiler.
• Separately heat milk to scalding.
• Slowly pour the milk over the egg yolk mixture, stirring constantly and quickly with a whisk.
• Place over hot water.
• Cook, stirring constantly, until smooth and thick.
• Do not allow to boil.
• Stir in almond extract, then remove from the heat and slightly cool.
• In the mean time, beat egg whites, adding the salt, and continue beating the egg whites until stiff peaks form.
• Fold egg whites into the custard.
• Cover with waxed paper and chill in the fridge.
• Assembly of the Bee Sting Cake: When the cake has cooled, slice in half horizontally to make two layers.
• Place bottom layer cut side up on plate.
• Spread this layer with the filling.
• Top with the second layer, almond glaze side up.
• Refrigerate until time to serve.

BEE STING CAKE

Steps:

• For filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold., Whisk custard gently. Fold in half the whipped cream. Fold in remaining whipped cream. Cover and refrigerate., While custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside. , Punch down dough. Turn onto a lightly floured surface; roll into a 9-in. circle. Transfer to greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. , Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over cake. Replace top of cake. Serve immediately. Chill leftovers.

BEE STING CAKE

Steps:

• Heat 2/3 cup milk in a small saucepan over medium heat until it begins to bubble, 3 to 4 minutes. Remove from heat and stir in 6 tablespoons butter. Cool to lukewarm, about 5 minutes.
• Combine flour, 1/3 cup sugar, and yeast in a large bowl. Pour in milk and butter mixture; add egg. Beat with an electric mixer on low speed until dough is smooth. Cover and let rise until doubled in size, about 1 hour.
• Punch dough down gently to deflate. Roll out to a 10-inch round on a floured work surface. Place in a 10-inch springform pan. Cover and let rise until doubled, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine almonds, 1 cup sugar, and 9 tablespoons butter in a saucepan over medium heat; cook and stir until butter is melted and sugar is dissolved, about 5 minutes. Remove from heat; add 2 tablespoons milk and cool until lukewarm, about 5 minutes. Spread over the dough in the pan.
• Bake in the preheated oven until golden brown, about 30 minutes. Run a knife around the edge of the pan to loosen cake; transfer to a wire rack to cool completely, 30 to 45 minutes.
• Combine 1 1/2 cup milk and vanilla pudding mix in a bowl; beat with a whisk until very smooth, about 2 minutes. Chill pudding until set, about 30 minutes.
• Slice cake in half lengthwise. Spread pudding over bottom cake layer and cover with top cake layer.

BEE STING CAKE (BIENENSTICH) II

Steps:

• Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
• Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
• Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
• Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
• Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

BIENENSTICH III (GERMAN BEE STING CAKE)

Steps:

• Cake Layer:.
• Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter.
• Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
• Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
• Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
• Pastry Cream Filling:.
• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch and then stir them into the egg until smooth.
• When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs do not curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended.
• Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled (at least one hour).
• Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
• Cut the cooled almond cake into 1 1/2 x 2 inch rectangles. Slice each horizontally into halves. Fill with vanilla pudding mixture, chill, and serve cold.

BEE STING CAKE

Steps:

• Cake:Combine milk, honey, and yeast in a liquid measuring cup, and let stand in a warm place until foamy, about 5 minutes. Combine milk mixture with flour, butter, and salt in the bowl of a stand mixer fitted with the dough hook. Mix together on high speed until mixture begins to form a ball and is smooth, about 4 minutes. Form dough into a ball using your hands. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, 45 minutes to 1 hour 30 minutes. Punch down dough (but make and cool glaze first).
• Glaze:After dough has risen 30 minutes, melt butter and honey in a small saucepan over medium heat. Stir in confectioners' sugar and salt until smooth. Stir in almonds until well coated. Let cool.
• Preheat oven to 400 degrees. Butter an 8-inch square baking pan, and line with parchment, leaving a 2-inch overhang on 2 sides. Butter parchment. Roll out dough into a 7-inch square on a lightly floured surface. Transfer to pan, and press evenly into bottom of pan. Spread glaze over dough (if it has congealed, reheat slightly, but make sure it's not hot). Cover with plastic wrap, and let rise in a warm place until dough is almost doubled and does not spring back when pressed, about 20 minutes. Bake until golden brown, about 20 minutes, rotating once. Let cool in pan 20 minutes on a wire rack. Lift out of pan using parchment, and let cool completely on rack, about 2 hours.
• Pastry cream:While cake is cooling, mix together granulated sugar, cornstarch, and salt. Place egg yolks in a medium bowl, then whisk sugar mixture into egg yolks until smooth. Meanwhile, bring milk and 3 tablespoons honey to a boil in a medium saucepan over high heat. Pour a small amount into egg mixture, whisking constantly. Gradually whisk remaining milk mixture into egg mixture; when thoroughly combined, pour back into pan. Cook over medium heat, whisking constantly, until mixture thickens and begins to boil; continue to cook and whisk until mixture is very thick, 3 to 4 minutes. Remove from heat, and whisk in butter and vanilla. Transfer pastry cream to a bowl, and cover surface with plastic wrap. Refrigerate until completely cold, at least 2 hours and up to overnight.
• Whisk pastry cream in a medium bowl until smooth. Whisk heavy cream with remaining 2 tablespoons honey in a separate bowl until medium peaks form. Fold a third of pastry cream into whipped-cream mixture with a rubber spatula. Fold whipped cream mixture into remaining pastry cream in 2 additions.
• Cut cake in half horizontally with a serrated knife. Spread pastry-cream mixture on bottom layer, leaving a 1-inch border. Place remaining cake half, almond side up, on top, and press gently to push cream out to the edges. Refrigerate until chilled through, at least 45 minutes and up to 3 hours. Slice with a serrated knife, and serve.

BEESTING CAKE

Steps:

• Preheat oven to 375 degrees F. Coat bottom and sides of a 9-inch springform pan with cooking spray, and line bottom with wax paper; set aside.
• In a small saucepan over medium-high heat, melt 6 tablespoons butter and 1/2 cup honey. Bring to a boil, reduce heat to low, and simmer 2 minutes. Remove from heat and stir in 1 teaspoon vanilla and the almonds; let cool.
• In a large bowl, beat remaining 1 stick butter and the sugar until creamy. Add remaining 1/4 cup honey, the eggs, and remaining 1 teaspoon vanilla; beat until thoroughly mixed.
• In a medium bowl, combine 1-3/4 cups flour, the baking powder, and salt; mix well. Gradually beat flour mixture and milk into batter until smooth. Spread batter evenly in pan. Sprinkle remaining 1 tablespoon flour on top, and lightly press down with fingers. Pour almond mixture evenly over flour.
• Place pan on baking sheet and bake 30 to 35 minutes, or until toothpick comes out clean. Let cool. Remove springform pan ring, invert cake onto baking sheet, and remove bottom of pan and wax paper. Invert cake top side up onto platter. Slice cake in half horizontally.
• In a medium bowl, beat heavy cream until stiff. Add pudding mix and beat until thoroughly combined. Spread mixture onto bottom half of cake. Place top of cake over cream mixture. Serve or refrigerate until ready to serve.

BEE STING CAKE(SPONGE CAKE WITH A HOMEMADE CUSTARD FILLING)

Steps:

• Cake method.
• Preheat oven to 180 degrees Celsius. Sift flour and baking powder. Cream butter and sugar until light and fluffy. Add vanilla. Add eggs one at a time beating well after each addition. Add sifted dry ingredients alternating with milk. Spread batter into a greased and floured 22cm loose bottomed cake tin.
• Topping method.
• Combine all ingredients in a pot and heat until sugar has dissolved over medium heat. Pour over cake and spread evenly. Bake in oven for 35 minutes or centre of skewer comes clean.
• Custard method.
• While cake is in oven make filling.
• Scald milk and cream. Beat egg yolks with sugar until light and creamy. Add cornflour and vanilla extract; then slowly add scalded milk and cream. Cook on top of double boiler stirring until mixture thickens. Stir in butter and set aside to cool.
• Once cake is cool split cake in three layers carefully and sandwich together with custard.

BEE STING CAKE

Steps:

• CAKE:.
• Cream butter and sugar until smooth.
• Slowly beat in 1 egg.
• Sift flour twice with salt and baking powder.
• Add dry ingredients to the butter mixture alternatively with milk.
• Spoon mixture into a greased and floured 8 inch pan.
• GLAZE:.
• Melt butter and stir in ground almonds, honey, milk, and vanilla.
• Mix well and bring to the boil.
• Cool and pour over cake batter, spreading it evenly.
• Bake at 200C for 25 minutes.
• Cool cake, remove from pan, and slice in half, horizontally.
• RASPBERRY FILLING:.
• Heat jam a little to make it easier to spread. Spread over bottom layer of cake. Put cake back together.
• BUTTER CREAM FILLING:.
• Cream butter until soft, and beat in egg yolk and honey.
• Add icing sugar, a little at a time, and beat until fluffy.
• Beat in vanilla.
• Spread top and sides of cake with butter cream.

FREE-FORM BEESTING CAKE

Steps:

• In a small heavy saucepan combine prunes, porter, and honey and cook over moderate heat, stirring occasionally, until most liquid is evaporated, 10 to 15 minutes. Cool prune mixture.
• In a bowl whisk together cornstarch, yolks, and a pinch salt. In a heavy saucepan combine milk and sugar and bring to a bare simmer. Add hot milk mixture to yolk mixture in a stream, whisking, and return custard to pan. Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking constantly, 2 minutes.
• Pour custard into a metal bowl set in a larger bowl of ice and cold water and cool, stirring. Stir in vanilla, cream, and prune mixture and freeze in an ice-cream maker. Makes about 1 quart.
• In a large bowl whisk together milk, yeast, and 1 teaspoon sugar and let stand until foamy, about 5 minutes. With an electric mixer on medium speed beat in remaining sugar, salt, yolk, and 1 cup flour until combined well and beat in butter, 1 piece at a time, adding each new piece just as previous one is incorporated. With a wooden spoon stir in 1 1/2 cups flour, adding more if necessary, until mixture forms a soft dough. On a lightly floured surface knead dough 6 minutes, or until smooth and elastic. (Alternatively, dough may be made in bowl of a standing electric mixer, attaching dough hook to knead 4 minutes.)
• Transfer dough to a lightly oiled bowl and let rise, covered tightly with plastic wrap, in a warm place until doubled in bulk, 1 to 1 1/2 hours. Punch down dough. Dough may be prepared up to this point 1 day ahead. Put dough in a sealable plastic bag, pressing out excess air, and chill. Bring dough to room temperature before proceeding.
• In a small saucepan melt butter over moderate heat and stir in sugar, milk, cinnamon, salt, and almonds. Simmer mixture 1 minute and cool to warm.
• Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
• Stretch and press dough onto baking sheet to form a 12-inch round. Spread topping evenly over dough and let rise, uncovered, in a warm place 30 minutes. Press indentations all over cake with your fingertips and bake in middle of oven 18 to 20 minutes, or until puffed and golden. Cool cake on baking sheet 10 minutes and transfer to a rack. Cake keeps, wrapped well in foil and chilled, 1 day or frozen 1 week. Reheat cake in middle of a preheated 350°F. oven 15 minutes if chilled or 20 minutes if unthawed frozen.
• Serve beesting cake warm with ice cream.