Precutting the top makes it easier to serve the cake so the Pastry Cream doesn’t squish out while cutting the cake. Place over hot water, cook stirring constantly until smooth and thick. It’s really quite easy to make. The Bee Sting Cake or Bienenstich is a German dessert with a golden brown honey almond topping. What you will need to make Bee Sting Cake I was amazing I will definitely be maki this again! When you're ready to serve the cake, be careful not to not press down too hard on the top layer when cutting the bottom layer because the filling will spill out. It’s one of the best desserts in Germany, absolutely wunderbar! Amazon's Choice recommends highly rated and well-priced products. Don’t miss out on our bee sting cheesecake. [4], Arnold Zabert: Backen - Die neue große Schule, Zabert Sandmann, Hamburg 1985, S. 125. Enjoy! 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. The Brioche dough will need to go through two risings, therefore allow enough time in the day to complete the rising steps and baking. Required fields are marked *. I made this for my class and wow! While the cake is baking, prepare the filling. 4.2 out of 5 stars 134 ratings. Once the cake has finished its second rise, pour the almond topping onto the dough and spread evenly. I think this would be perfect served over Easter! Simply heavenly!! This is a perfect cake for afternoon tea as it is for dessert. Gluten Free TreatsGluten Free CakesGluten Free BakingGluten Free Desserts The Bee Sting Cheesecake is a combination of 2 classics the German bee sting cake and the new york cheesecake. Like I said before it’s not quite at the same level but bienenstich (in any shape) is delicious anytime. This lovely rendition of bee sting cake, or bienenstich kuchen, is a yeast-raised cake baked in an American 13- by 9-inch pan, then split and filled with a pastry and whipped-cream mixture. https://thebakingpan.com/recipes/cakes/bienenstich-bee-sting-cake Amazon's Choice for "bee sting cake " Price: $13.01 ($0.78 / Ounce) FREE Shipping Get free shipping Free 5-8 day shipping within the U.S. when you order $25.00 of eligible items sold or fulfilled by Amazon. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Remove saucepan from heat and stir in sliced almonds. The easier recipes for this cake do not have the same … The crust is made with cookie dough, the … The topping of this cake are caramelized honey almonds. After the cake has cooled a bit, assemble the cake, let it chill for an hour, and then enjoy! The top is finished off with honey and butter glazed almonds that create a wonderful crunch when you break through! Bee Sting Cake recipe appeared in the October edition of Chocolatier Magazine and is used with permission from Tish Boyle, Chocolatier Magazine. Posted by dirndlkitchen | Apr 7, 2020 | Baking, Breakfast, Coffee & Cake, Dessert, Entertaining, Food | 0 | You may just become a fan of bee stings … The Pastry Cream can be prepared the day before, however it is best if eaten within three days, if you like you can light it with whipped cream, or with egg whites. The only thing I wouldn’t recommend will be not to make 2 batches all together. Melt butter, honey, and sugar in a saucepan over medium heat. It’s MUCH easier to cut the top layer when it’s still a bit warm. Place all the ingredients for the topping, with the exception of the almonds, in a small saucepan and … Your email address will not be published. Bienenstich or the Bee Sting Cake is a traditional form of cake and a classic treat straight form Germany. Once dough has almost doubled in size, give it a gentle stir to deflate slightly, then transfer to … Grease a 9-inch round cake pan with butter or cooking spray. Whenever I make it, it disappears quickly! Place top cake layer on the cream filling piece by piece. Bienenstich: German Bee Sting Cake. (adsbygoogle = window.adsbygoogle || []).push({}); Bee Sting Cake – Crunchy, honey-flavored almond topping, creamy filling, and two delicious yeast cake layers make this traditional German dessert absolutely wunderbar! It is a very traditional not too sweet cake that is sliced in half with a serrated knife so that a filling can be added. Let’s break down the recipe. Cover with a plastic wrap or towel and let it rise for 30 minutes (it doesn't rise all that much). German Bienenstich or Bee sting cake in English is a traditional German coffee cake and can be found in almost every German bakery. DO NOT ALLOW TO BOIL. It is in a category of yeasted cakes which I will explain more of. The topping will be golden brown when done. Bee Sting Cake (Bienenstich) One of the most popular German specialty cakes, the classic Beinenstich is made with a rich yeast dough. https://www.sbs.com.au/food/recipes/bee-sting-cake-bienenstich Butter an 8-inch square baking pan, and line with parchment, leaving a … Preheat the oven to 350F. Cool completely before filling. This Bienenstich recipe is my quick version of my Mutti's traditional German Bee Sting Cake with its sweet, chewy, and nutty topping and creamy filling. Start with the filling: In a bowl whisk egg yolks and cornstarch to combine. Bake for 30-35 minutes (at 350F). So, I decided to create a recipe that was quick and easy. is dedicated to raising awareness and … The cake is then cut and filled with a silky layer of vanilla pudding cream. Schnell & einfach einen leckeren Bienenstich Backen, Bienenstich Blechkuchen mit Pudding Sahne Creme & Mandeln. Bienenstich or Bee sting cake is a German dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, Buttercream or cream. Classic German Bienenstich Sweet yeast dough, vanilla custard cream and a crunchy honey almond topping - it can only be a Classic German Bienenstich or Bee Sting Cake. This is a unique but easy recipe. [1][2][3], One source cites a legend of German bakers from the 15th century who lobbed beehives at raiders from a neighboring village, successfully repelling them, and celebrated later by baking a version of this cake named after their efforts. Knead dough a few times (3-6 times) until it looks and feels smooth. Bienenstich (German custard cake) (5) 45 min This is a quick and easy, non yeast version of German Bienenstich (bee sting cake) cake. Don’t be scared off by all of the steps in this recipe! Chill in the fridge for 1 hour or until the filling is set. Add in flour, baking powder, and salt. Kathi German Bee Sting Cake Mix, 17.8 Ounce Brand: Kathi. One story is about two royal pastry chefs who stole honey from a beehive on the banks of the Rhine in 1474, to bake a special cake for their king. This yeasted cake filled with vanilla pudding is an elegant German-inspired dessert with a crunchy almond topping known as 'bee sting' cake. Apparently bee sting cake was the result – possibly because of the numerous stings they encountered. This cake is topped with caramelized almond slices and filled with a creamy vanilla custard filling, with two layers of fluffy cake. Everyone who tries this German Bee Sting Cake LOVES it. This most beloved of German cakes is perfect for afternoon tea. Prick the dough several times with a fork, and cover again with plastic wrap and set aside. Set aside. Usually, this cake is baked with yeast dough, but I prefer a classic sponge cake for the Bee Sting Cake. Preheat oven to 400 degrees. It is crunchy and ooey gooey together and it caramelized to perfection. In a medium sized mixing bowl mix all of the cake ingredients together. The wonderful topping makes this cake so special. When the butter has melted, add cream and then mix until sugar is dissolved. Add the flour, granulated sugar, yeast, and salt in a large bowl and mix to combine. Stir the batter a few times to deflate it … Off the heat, whisk in the butter and vanilla extract. Add sugar, honey, and whipping cream, stirring continually. There is a legend where the baker who baked the cake had been stung by a bee because the sweet top layer of the cake attracted bees. Mar 27, 2015 - Explore ilene petty's board "German bee sting cake" on Pinterest. * Pudding Filling Variation : Add the pudding powder to the heavy cream and beat to stiff peaks. * Pastry Cream Filling Variation : Combine sugar, cornstarch and egg yolks in the top of a double boiler. German Bee Sting Cake (Bienenstich) When I got the chance to go to German 8-9 years ago, once of my favorite things to do was to try all of the foods. There are many stories surrounding this rather unusual name. In a small pan, melt butter over low heat. I place the cake on a rotating cake stand and being by … Stir the batter a few times to deflate it slightly, and press into the pan. In a heavy-bottomed … Topped with crunchy, buttery, honey-and-almond topping, and filled with creamy custard filling, Creme Patissiere or plain vanilla pudding. Mutti's Bienenstich was oh-so-good! Known as German Bee Sting Cake, this layer cake looks complicated but it’s actually relatively easy to make. It get sticky and sweet enough as you get in deeper and enhances your appetite for more and more. See more ideas about Bee sting cake, German bee sting cake, Fairlife. Enter your email address to receive recipes and new post updates: (also sold as Rapid Rise or Bread Machine yeast). German Bee Sting Cake is a yeasted cake with a beautiful texture, fantastic honey flavor (hence the name), a beautifully caramelized almond topping, not to mention the thick, creamy vanilla filling. Follow Cakescottage's board Cakescottage on Pinterest. For some reason, though, it didn't find it's way into my oven. First you make the dough, then the honey almond topping. To assemble the Bienenstich: Carefully split each of the cakes in half horizontally, so that you have four thin, round cakes. German Bee Sting Cake (Bienenstich) – A delicious yeasted cake topped with a crunchy honey almond topping and filled with a homemade pastry cream. Spread filling on bottom cake layer. Barbara Rolek's Guide to Eastern European Food at About.com, https://en.wikipedia.org/w/index.php?title=Bienenstich&oldid=967890832, Creative Commons Attribution-ShareAlike License, This page was last edited on 15 July 2020, at 23:14. Cool … Other story was that the baker who invented the cake was stung by the bee which attracted to the sweet honey topping. When assembling the cake, cut the top layer into 9 to 12 wedges, depending on how many people you are serving, and reassemble the wedges on top of the Pastry Cream layer. Bienenstich or Bee sting cake is a German dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, Buttercream or cream. Bee Sting Cake is a traditional German cake. So we’ll approach each piece one step at a time. Using a serrated knife, cut the cake in half. 2013.powered by WordPress. Continue to beat on medium speed until well … The dough is the same as for a classic German butter cake. When you can comfortably touch the topping, use a long serrated knife to cut the cake in two layers. Your email address will not be published. But today I will explain how to make the faster non-yeasted cake. Copyright Cakescottage.com©. Cut the top layer into 9 pieces (or 12 if you want very small pieces). Cover with a plastic wrap over the top and chill. You simply just cannot have a portion of it. Let the cake cool for a few minutes. All ingredients can be found in American supermarkets, which makes this a … We essentially have three parts. Or if you are short on time you could use packaged pudding mix instead. Grease a 9-inch round cake pan with butter or cooking spray. Make a well in … The name means literally “Bee Sting cake“. Separately heat milk to scalding, slowly pour over egg yolk mixture, stirring constantly and quickly with a whisk. Bienenstich Kuchen – or Bee Sting Cake – is a traditional German dessert that is being made from a yeasted dough like a brioche bread. Bienenstich (German Bee Sting Cake) Now the future I’ll teach you how to make the more traditional version. 4 ], Arnold Zabert: Backen - Die neue große Schule, Zabert Sandmann, Hamburg 1985, 125. 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