BEE STING CAKE
This bee sting cake (aka bienenstich) may look daunting, but it's well worth the effort. Take each step at a time, and you'll be surprised how easy it is to make. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 548 calories, Fat 32g fat (16g saturated fat), Cholesterol 178mg cholesterol, Sodium 314mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.
BEE STING CAKE(SPONGE CAKE WITH A HOMEMADE CUSTARD FILLING)
This is one of my favourite cakes--one my mom would often makes. Bee sting cakes are popular in South Africa. Its a sponge cake which has a custard filling. Also this one is special because it has a almond topping as well. This cake takes some time but is well worth the effort.
Provided by muffin207
Categories Dessert
Time 2h5m
Yield 12 slices, 6-10 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 711.5, Fat 54.3, SaturatedFat 28.7, Cholesterol 245.2, Sodium 502, Carbohydrate 43.8, Fiber 3.4, Sugar 1.6, Protein 14.1
BEE STING CAKE
This richly layered bee sting cake gets its name (bienenstich, in German) from a honey glaze that's applied to the dough before baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 5h20m
Yield Makes one 8-inch cake
Number Of Ingredients 20
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.
BEE STING BUNS
Make and share this Bee Sting Buns recipe from Food.com.
Provided by Debe6496
Categories Breads
Time 35m
Yield 16 buns
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Unroll crescents and divide into the scored triangles.
- Cut cream cheese block into 16 cubes.
- Place one cube at base of each triangle and roll up to enclose cheese.
- Bring ends of crescents together, forming balls.
- Spray 16 muffin cups with nonstick coating.
- Combine remaining ingredients and spoon on to bottoms of muffin cups.
- Place ball of dough in each cup.
- Bake 15-20 minutes, until golden brown and bubbly.
- Let cool 1 minute, then immediately invert onto foil.
Nutrition Facts : Calories 213.5, Fat 11.9, SaturatedFat 5.6, Cholesterol 37.4, Sodium 218.4, Carbohydrate 22.6, Fiber 1.6, Sugar 8, Protein 4.8
BEE STING CAKE
The cooking times are approximately especially for the filling as it may take time for the filling to thicken. This cake looks a little time consuming but it is worth the time amd the effort. I usually make the filling on cream instead of the milk. The cream gives the filling a richer flavour.
Provided by Chrissyo
Categories Breads
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 376.5, Fat 20.1, SaturatedFat 10.5, Cholesterol 124.1, Sodium 411.5, Carbohydrate 42.7, Fiber 1.3, Sugar 23.6, Protein 7.5
BIENENSTICH III (GERMAN BEE STING CAKE)
A friend of mine in the states recently asked for this recipe so I thought I would post my Americanized version here. Careful not to bake the cake too long or it will get dry. The reason it is called Bee Sting Cake is because honey is a traditional ingredient in the almond glaze. My absolute favorite German pastry of all time! Perfect for "Kaffee Klatsch" or as a special treat. Lecker!
Provided by Chrystabel
Categories Dessert
Time 2h45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 21
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
This is a cake I came up with, while trying to attempt to make the Bee Sting Cake from The Cheesecake Shop. Unfortunately it was NOTHING like that one, but it was delicious just the same! It is kind of like a shortcake (similar the traditional German version of this cake), and is also delicious with cream cheese frosting! Although this is not what I was trying to make, everyone thought it was delicious, and it has already been made twice in my house! I will try again to make the one from The Cheesecake Shop, and post my recipe attempt! :D
Provided by Sara 76
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 18
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.
Nutrition Facts : Calories 6158.3, Fat 309.8, SaturatedFat 165.3, Cholesterol 1065.1, Sodium 3875.1, Carbohydrate 800.2, Fiber 21.9, Sugar 522.6, Protein 61.2
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EASY BEE STING CAKE RECIPE (BIENENSTICH) - CHEERFUL COOK
From cheerfulcook.com
4.9/5 (21)Calories 461 per servingCategory Dessert
- Preheat the oven to 350° Fahrenheit. Grease a 10-inch springform with butter and sprinkle with a light dusting of flour. Set aside.
- Add eggs and powdered sugar to a large mixing bowl and beat with a hand mixer (or stand mixer) using the whisk attachment for about 5 minutes. Begin at medium speed and gradually increase to medium-high speed. The batter should be several shades lighter.
- Combine instant pudding mix with heavy cream and whole milk. Beat until thick, creamy, and easily spreadable. Add a couple of tablespoons of milk if the filling is too thick.
- Use a serrated knife to slice the cake horizontally. Spread the filling on top of the bottom layer and place the top layer back. Serve and enjoy
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