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
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 (BIENENSTICH) BARS
From Sunset "Cookies" (1985). I have made formatting modifications from the original recipe for clarity but all the steps and ingredients are the same as the cookbook. This is a bar version of the German Bienenstich cakes.
Provided by LaJuneBug
Categories Bar Cookie
Time 55m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- ALMOND SYRUP: In a small pan, combine all ingredients over medium-high heat. Stir until mixture reaches a rolling boil. Remove pan from heat.
- DOUGH: In a mixing bowl, stir together dry ingredients (flour,sugar, baking powder, and salt).
- Cut butter into pieces and, with a pastry blender or 2 knives, cut into flour mixture until mixture is very crumbly and no large particles remain. Add egg and mix with a fork until dough holds together.
- Press dough evenly over bottom of an ungreased 10x15-inch rimmed baking pan. Pour almond syrup over dough, spreading evenly.
- Bake in a 350°F oven for 20 to 25 minutes or until topping is deep golden. Let cool in pan on a rack.
- Cut into 2-inch squares; for smaller cookies, cut each square diagonally into 2 triangles. (Note: yield is based on number of cookies, not triangles.) Store airtight.
Nutrition Facts : Calories 225.6, Fat 14.7, SaturatedFat 6.9, Cholesterol 39.1, Sodium 136, Carbohydrate 21.1, Fiber 1.2, Sugar 10.7, Protein 3.5
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
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- 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.
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