BEE STING CAKE (BIENENSTICH) I
The honey topping was called 'bienstich' by the German bakers who invented it, probably because of its sweetness.
Provided by Kevin Ryan
Categories World Cuisine Recipes European German
Time 1h30m
Yield 24
Number Of Ingredients 19
Steps:
- Combine the yeast, and the warm water; set aside to proof for 5 minutes.
- Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.
- Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.
- For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.
- Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.
- Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 34.1 g, Cholesterol 74.1 mg, Fat 14.5 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 8.1 g, Sodium 65.4 mg, Sugar 17 g
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 (BIENENSTICH) II
Mmmm!! This German dessert is my boyfriend's and my favourite!! It is bread like with a sugary-almond crunchy crust and a vanilla pudding filling! MUST TRY!
Provided by Carol Chung
Categories World Cuisine Recipes European German
Yield 16
Number Of Ingredients 18
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.
Nutrition Facts : Calories 226 calories, Carbohydrate 20.2 g, Cholesterol 46.3 mg, Fat 14.4 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 7 g, Sodium 56.3 mg, Sugar 6.2 g
BIENENSTICH CAKE [BEE STING CALE]
This is a rather long, drawn out recipe; but the results will be worth it. I personally havent made this cake yet. However, I had the pleasure of sampling more than my share in Germany. The ones there were much larger around, 12-14 inches. But these will work just as well. I have left the prep and cook times blank. As I stated,...
Provided by Sam Womack
Categories Cakes
Number Of Ingredients 21
Steps:
- 1. Manual/Mixer Method: Combine all of the dough ingredients in a medium-sized mixing bowl, stirring until the mixture becomes cohesive. Transfer the dough to a lightly oiled or lightly floured work surface, and knead it for 5 to 8 minutes, until it is smooth OR knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, until it is puffy.
- 2. Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually,liquids first, yeast last). Program the machine for dough or manual, and press Start. After about 10 minutes of kneading, check the dough's consistency; it should be fairly smooth, slightly sticky, not dry and "gnarly." Adjust its consistency with additional flour or water, if necessary, and allow the machine to complete its cycle.
- 3. Shaping: Transfer the dough to a lightly oiled work surface, fold it over to expel any excess gas, then divide it in half. Roll each piece into a ball, then pat and stretch each ball into an 8-inch circle. Place the circles into two lightly greased 8-inch cake pans; don't worry if the dough shrinks away from the edges of the pans. Allow it to rise/rest for 30 minutes-the gluten will relax, making the dough easier to work with-then gently stretch and pat it to reach the edge. Make the topping while the dough is rising.
- 4. Topping: Melt the butter in a small saucepan set over medium heat. Add the sugar, honey and cream. Bring the mixture to a boil, and boil it for 3 to 5 minutes, until it's taken on a very light gold color. Stir in the sliced almonds, let cool slightly, then spread over the dough in the pans.
- 5. Baking: Bake the Bienenstich in a preheated 350°F/180°C oven for 25 to 28 minutes, until the edges are golden brown and the topping is bubbling. Remove it from the oven, and cool in the pan for 30 minutes, to allow the topping to firm up. Run a knife around the edges of the pans to loosen any stuck-on dough, and flip each cake over onto a plate, then flip back onto a rack so the almond topping is up. Cool completely before filling.
- 6. Assembly: Carefully split each of the cakes in half horizontally, so that you have four thin, round cakes. This is best done using a serrated knife; cut slowly and check as you go to make sure you're staying on a straight line. Set the cakes aside. Soften the gelatin in the 2 tablespoons water, then heat the mixture (in a microwave set on low, or over low heat in a saucepan) until the gelatin has melted and the mixture is clear. Let it cool slightly. Fold a bit of the whipped cream into the gelatin, then fold that back into the remaining whipped cream. Mix the instant pudding with the milk and vanilla, stirring for 2 minutes as the box directs. Immediately fold the whipped cream/gelatin mixture into the pudding (the pudding will begin to set up, so work quickly). Use this faux pastry cream to fill the cakes. Serve immediately, or refrigerate until you're ready to serve.
- 7. The whipped cream makes the filling very rich, while the gelatin stabilizes it, so it'll stay firm (and not "weep") in your pastry for days, if necessary. When you'rein a hurry, and know you're making a pastry that doesn't have to keep for a long time, simply prepare instant vanilla pudding mix using heavy cream instead of milk, spiking it with an extra shot (a teaspoon or two) of vanilla extract. Either of these two methods produces a filling that's wonderful for cream puffs, éclairs, napoleons (if you ever make those at home), cakes, or other filled confections.
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.
BIENENSTICH (BEE STING CAKE) II
This is a wonderful cake from Germany and well worth the time it takes to make. And what's great is that half of the dough recipe will be used for Zimt Nusskuchen (Cinnamon Nut Cake), so you can make two great cakes at the same time. Note: This recipe does include Almonds. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Rich Yeast Dough:.
- In large mixer bowl, combine 2 cups of the flour and the yeast.
- Heat together milk, butter, sugar and salt just until warm (115-120 deg F), stirring occasionally to melt butter.
- Add to dry mixture in mixer bowl; add egg.
- Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
- By hand, stir in enough of the remaining flour to make a stiff dough.
- Place dough in a greased bowl, turning once to grease surface.
- Cover; let rise in warm place until double, about 1-1/2 hours.
- Turn out on lightly floured surface.
- Divide in half and form each part into a ball.
- Note: Only one half will be used for this recipe. Use the second half for Zimt Nusskuchen (Cinnamon Nut Cake)recipe #137653 reccomended. Or freeze for another time.
- Almond Syrup:.
- While Rich Yeast Dough is rising for the first time, prepare Almond Syrup.
- In saucepan, melt the butter, add the sugar, the milk, and the lemon juice; bring to boiling, stirring constantly.
- Remove from heat; stir in almonds and vanilla.
- Set aside to cool.
- On a lightly floured surface, roll out one half of the dough into a 13 x 9 rectangle.
- Carefully lift dough onto a well-greased 13 x 9 x 2 pan.
- Spread the dough to fit the bottom of the pan.
- Spread the cooled syrup over the dough.
- Cover with plastic wrap and let rise in a warm area until almost double; about 1 hour.
- Bake in a 375 F oven for 15 - 20 minutes.
- Cool 10 minutes; remove from pan and cool on a rack.
- Vanilla Creme Filling:.
- In saucepan, combine the sugar, cornstarch, and salt.
- Gradually add the milk.
- Cook and stir over medium heat until mixture thickens and bubbles, cook and stir 2-3 minutes more.
- Stir a moderate amount of hot mixture into beaten egg; return to hot mixture.
- Cook and stir just until mixture boils. Remove from heat.
- Stir in vanilla.
- Cover surface of pudding with waxed paper; cool.
- Cream butter.
- Remove the waxed paper from pudding and gradually beat cooled pudding into butter.
- Chill at least 30 minutes.
- Cut the bread into 3" squares or diamonds.
- Split each piece and fill with the vanilla cream.
- Note: Yeast equilavents are One package = 2 1/4 teaspoons = 1/4 ounce.
Nutrition Facts : Calories 529.8, Fat 30.2, SaturatedFat 16.1, Cholesterol 101.4, Sodium 403.7, Carbohydrate 58, Fiber 2.1, Sugar 25.7, Protein 8.6
BEESTING CAKE
This dessert is based on the traditional German "Bienenstich," which is basically a honey-glazed cake with a layer of creamy vanilla custard. This one add a topping of sweet almonds. Yummy!
Provided by Lise in Indiana
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 718.5, Fat 47.1, SaturatedFat 27.5, Cholesterol 183.6, Sodium 687.3, Carbohydrate 69.8, Fiber 1.5, Sugar 44.4, Protein 7.7
BIENENSTICH
Bienenstich (Bee Sting) is an old German cake that is sweet and delicious. The original recipe calls for vanilla sugar but it's hard to find here so I just use vanilla extract. Also - you cannot substitute margarine for the butter. There are various versions of the filling for this recipe. To make things easier I cheat and use vanilla pudding mix made with whipping cream and beaten until light.
Provided by BK GeeGee
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Topping:.
- Melt the butter in a saucepan over low heat. Stir in the honey, cream and sugar. Let the mixture boil for 5 minutes then add the almonds and vanilla. Set aside and allow to cool.
- Cake:.
- Mix the whipping cream and sugar until smooth, then add the eggs one at a time and beat well. Add the flour, vanilla and baking powder. Pour into two greased and floured jelly roll pans. Bake at 350°F for 20 minutes.
- Spread the topping on the partially cooked top layer of the cake and allow to bake for another 15-20 minutes until golden brown. Make the vanilla pudding mix according to the package. Allow the cake to cool before assembling the final product.
Nutrition Facts : Calories 8308.2, Fat 535.5, SaturatedFat 208.6, Cholesterol 1742.3, Sodium 2078.8, Carbohydrate 791.7, Fiber 58, Sugar 527.3, Protein 151.2
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GERMAN BEE STING CAKE (BIENENSTICH) RECIPE | CHEF DENNIS
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- In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.
- In a small saucepan (or a small cup if you want to use the microwave), combine milk and 1 tablespoon honey and heat until it registers between 110 degrees F on an instant-read thermometer. Pour the mixture into the bowl of an electric mixer and sprinkle over yeast. Let mixture stand for 10 minutes until yeast is creamy/foamy.
- Using a serrated knife, cut the cake in half. I place the cake on a rotating cake stand and being by rotating the cake and creating a cut line midway through the cake. Continue rotating, allowing the knife to cut deeper until the cake is completely sliced in half.
AUTHENTIC BIENENSTICH KUCHEN (GERMAN BEE STING CAKE …
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- Mix flour, sugar, yeast, and salt together in a medium sized mixing bowl. Add melted butter, egg, and milk. Mix with a wooden spoon until a soft dough forms into a ball. If the dough is sticky, add a little more flour until it no longer sticks to your fingers.
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- 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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Course DessertPlace of origin GermanyMain ingredients Yeast dough, almonds, vanilla …Alternative names Bee sting cake
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- Transfer to a lightly greased bowl, cover and allow to rise until doubled in volume for about 1 hour at room temperature or in the refrigerator overnight.4.
BIENENSTICH - KING ARTHUR BAKING
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4.1/5 (28)Total Time 3 hrsServings 2Calories 314 per serving
- To make the dough: Combine all of the dough ingredients and mix, then knead — by hand, mixer, or bread machine — until the mixture forms a smooth, supple dough., Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, until it's puffy., To shape the dough: Transfer the dough to a lightly oiled work surface, fold it over to expel any excess gas, then divide it in half.
- Place the circles into two lightly greased 8" cake pans; don't worry if the dough shrinks away from the edges of the pans., Cover with plastic, and allow it to rise/rest for 30 minutes — the gluten will relax, making the dough easier to work with — then gently stretch and pat it to reach the edge.
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4.8/5 (4)Total Time 3 hrs 10 minsCategory DessertsCalories 422 per serving
- Warm up the milk in the microwave or on the stove. It should be slightly warm, not hot or boiling!
- Put the flour into a large mixing bowl and add the dry yeast (check packaging instructions to make sure it doesn't have to be dissolved in water or milk first). Sprinkle the sugar on top. Now add the lukewarm milk and the vanilla extract and knead everything using the spiral dough hooks of your electric mixer.
- Add the soft butter, and egg and keep kneading the dough for around 5 minutes until it forms a ball and no longer sticks to the sides of the bowl. If the dough is too sticky, add a little bit more flour. If it is too crumbly, add a little bit more milk and knead again.
- Place a towel or lid over the bowl and let the ball of dough rise for 1 hour in a warm place without a draft.
BEE STING CAKE - GERMANFOODS.ORG
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Servings 10Category Cake, Dessert
- In a small saucepan (or a small cup if you want to use the microwave), combine milk and 1 tablespoon honey and heat until it registers between 110 degrees F to 115 degrees F on an instant-read thermometer. Pour the mixture into bowl of an electric mixer and sprinkle over yeast. Let mixture stand for 10 minutes, until yeast is creamy.
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- Mix the pudding powder with 1/2 cup of milk to make a smooth paste. Heat the remaining milk with the honey in a saucepan. When it comes to a boil, take it off the burner, and whisk in the pudding powder paste.
- Preheat the oven to 325º F. Butter a 9-inch springform pan and line the bottom with parchment paper.
- Make the caramel-almond topping while the cake is baking. In a saucepan, melt the butter with honey, sugar, cream, vanilla, and salt. Bring it all to a boil and cook for 2 minutes, until it thickens. Remove from heat and stir in the sliced almonds.
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Reviews 8Category Afternoon CoffeeCuisine GermanTotal Time 3 hrs 15 mins
- Pour about half of the milk over the yeast and add a pinch of sugar to it. Let sit for about 10 minutes.
- When the yeast has started to foam, add the sugar, vanilla sugar, two eggs, 2 pinch of salt and the rest of the milk and start to knead a dough.
GERMAN BEE STING CAKE (BIENENSTICH) WITH CREME PATISSIERE ...
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- Place all the ingredients for the topping, with the exception of the almonds, in a small saucepan and stir over a low heat until the butter has melted.
- Measure all of the ingredients into the bowl of a stand mixer, then blend for about 5 minutes, using the paddle attachment, until all the ingredients are well incorporated. The mixture will have the consistency of a very thick batter. See note 2.
- Remove the cooled cake from the springform pan and carefully cut it in half through the centre with a serrated knife.
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- Mix together luke warm milk, yeast and a tablespoon of the sugar. Melt butter. Sift together flour, remaining sugar and salt. Combine all ingredients in a bowl and knead (I use my electric mixer) for 5 minutes until you end up with a smooth dough. Cover bowl and allow to rise in a warm spot for 45 minutes.
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