bee sting cake

Are you looking for an Authentic German Bienenstich Recipe? This Bee Sting Cake is a German classic and completely translated into English. Soft yeast dough filled with creamy vanilla pastry cream and topped with a crunchy honey almond topping. With video!

Authentic German Bienenstich Recipe (Bee Sting Cake)

cornstarch ((48 grams))

milk ((480 milliliters))

white sugar ((100 grams))

vanilla vanilla

heavy whipping cream ((240 milliliters))

tsp cream of tartar

tbsp powdered sugar ((30 grams))

milk ((240 milliliters))

white sugar ((50 grams))

eggs

butter, melted ((113 grams))

tsp salt

all-purpose flour ((480 grams))

butter ((150 grams))

heavy whipping cream ((60 milliliters))

tbsp honey ((30 grams))

almond slices ((146 grams))

vanilla bean* (or 1 tsp vanilla extract)

Start with the filling: In a bowl whisk egg yolks and cornstarch to combine. In a heavy-bottomed saucepan bring milk and sugar over medium-high heat to a simmer. Cook for 2 minutes, stirring&nbsp;constantly. Stir about 1/2 cup of hot milk into the egg yolks to slowly warm it. Then pour tempered egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 2 minutes. Whisk continuously. Stir in vanilla* until combined. Press pudding with a spatula through a mesh strainer into a bowl and cover with plastic wrap to prevent forming a skin. Refrigerate at least 2 hours or overnight.

Make the dough:&nbsp;In a large mixing bowl, stir with a stand or handheld mixer fitted with a whisk attachment milk, sugar, and yeast to combine. Let sit for about 5-10 minutes until it starts to get foamy on the surface.

Preheat oven to 200°F (100°C). Line a 9x13 baking pan with parchment paper. Set aside.

Add eggs, butter, and salt and whisk to combine. Replace whisk attachment and attach a dough hook. Add flour and stir on low speed until the dough comes together. Turn on medium speed and knead for about 5 minutes. The dough should be sticky to touch but shouldn't stick to the bowl anymore. If it still sticks to the bowl, add a maximum of 1/2-1 tbsp flour on low speed and knead another 1-2 minutes. Transfer dough to a lightly greased heatproof bowl (brush a few drops of oil in a bowl or use a non-stick spray). Grease the top of the dough as well. Turn off preheated oven and place bowl in the oven to rise for about 15 minutes. Leave the oven door ajar.

Remove bowl from the oven and preheat again to 200°F (100°C).&nbsp;

On a lightly floured surface roll out the dough, to a 9x13 inch rectangle. Take as less flour as possible. Just enough to roll out the dough without any problems. Transfer to the prepared baking pan. Turn off preheated oven and place the Bienenstich dough in the oven to rise for about 30 minutes until it's doubled in size. Leave the oven door ajar.

Meanwhile, make the almond honey topping: In a heavy-bottomed saucepan bring butter, heavy whipping cream, sugar, and honey to a boil. Simmer for about 2 minutes. Remove from heat. Add almonds and vanilla* and stir to combine.&nbsp;

Remove dough from the oven and preheat to 375°F (190°C). Spread almond topping evenly on top of the dough. Bake for about 30 minutes or until a toothpick in the center comes out clean. Let cool to room temperature.&nbsp;

Finish the filling: Mix heavy whipping cream with a handheld or stand mixer fitted with a whisk attachment on medium speed until soft peaks form. Add cream of tartar and powdered sugar and stir until stiff peaks form. Set aside.&nbsp;

In another large bowl mix chilled vanilla pudding until smooth and creamy. Fold in whipped cream.

Assemble the Bienenstich: Carefully&nbsp;cut the cake with a long and sharp knife in half horizontally. Make sure that you are staying in a straight line. Remove the top layer. Spread filling on top of the bottom layer and place top layer back on top. Refrigerate for about 4 hours or until filling is firm. Store leftovers in an airtight container in the fridge up to 2 days.

https://content.jwplatform.com/videos/wQOr98Pf.mp4

Are you looking for an Authentic German Bienenstich Recipe? This Bee Sting Cake is a German classic and completely translated into English. Soft yeast dough filled with creamy vanilla pastry cream and topped with a crunchy honey almond topping.

Bee Sting Cake

You'll love this traditional German Bee Sting Cake. The pastry style cake with the pastry cream filling will have your friends and family asking for more!&nbsp; &nbsp;

milk (whole

tsp pure vanilla

white sugar

all-purpose flour

cornstarch

liqueur ((Grand Marnier Brandy, Kirsch or Amaretto) (optional))

milk

honey

dry yeast

eggs (lightly beaten)

sugar

salt

bread flour (divided)

unsalted butter (at room temperature)

unsalted butter ((4 tablespoons))

almonds

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.

Meanwhile, in a saucepan bring the milk to a light boil(just until milk starts to foam up.)

Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)

Pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.

Remove from heat and immediately whisk in the liqueur (if using). Stir in vanilla extract.

Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.

Pastry Cream:

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.

Transfer bowl to mixer stand and attach paddle (or hook) attachment. While mixing at low speed, gradually add eggs, all-purpose flour, sugar, and salt, and mix until blended.

Gradually add all but 2 tablespoons of bread flour. Mix at medium speed until the dough is smooth and elastic, about 5 minutes. The dough should not stick to sides of bowl; if it does, add some of all of the remaining 2 tablespoons of bread flour until dough cleans sides of the bowl.

Add butter 1 tablespoon at a time, mixing at medium speed until it is blended into the dough. (Dough will be very soft.) Transfer dough to a work surface and knead by hand a few times to ensure that butter is completely incorporated into the dough. Shape dough into a ball and transfer it to a medium buttered bowl. Cover bowl with plastic wrap and set aside in a warm place for 1 1/2 to 2 hours, until it has doubled in volume.

Punch dough down to deflate it, and knead it a few times. Return dough to the bowl, cover, and refrigerate for at least 4 hours (or up to 12 hours). The dough should have doubled in volume. If it hasn&#x27;t, let it stand at room temperature until it has. (NOTE: I made the dough the night before.)

Butter bottom and sides of a 9” spring-form pan. Shape dough into a ball and arrange it, smooth side up, in center of the pan. Flatten ball gently with your palm until it covers the bottom of the pan. Cover the pan and let the dough rise until it is puffed, about 1 hour.

Brioche dough:

Combine the butter, sugar, honey, and salt, and bring to a gentle boil on the stovetop.

Remove from the heat, and stir in the almonds. Evenly pour over the dough and place the pan on a parchment (or foil) covered baking sheet.

Position a rack in the center of the oven and preheat oven to 350 degrees F for about 22-25 minutes, until golden brown and bubbly.

Place on a cooling rack, and allow to cool four 10 minutes. Remove from the Springform Pan and allow it to cool completely.

Honey-Almond Topping:

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.

Spread the pastry cream, leaving a narrow edge. Gently replace the top layer of the cake. Serve with coffee or tea.

Assembly:

"The base of this cake is an airy, buttery brioche. With honey syrup and rich custard, there’s everything to love about it. It's best eaten on the day it’s made," says Phoebe Wood. Begin this recipe 3 hours ahead. You will need a piping bag with wide fluted nozzle for this recipe.


Bee sting cake recipe

dried yeast

(55 grams) caster sugar

unsalted butter, chopped into 2cm pieces, softened

(75 grams) caster sugar

tbs cornflour

full-cream milk

tsp vanilla extract

titanium-strength gelatine leaves,

unsalted butter

runny honey

slivered almonds, toasted

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6285846233001&=domain=del

5348771529001-6285846233001

This authentic bee sting cake (Bienenstich) features a fluffy yeast dough, caramelized honey almond topping, and a rich custard cream filling. A traditional German dessert perfect for any celebration.

Heavenly Honey Almond Bee Sting Cake (Bienenstich)

(312 g) all-purpose flour

2¼ tsp active dry yeast

(180 ml) warm milk

Tbsp sugar

Tbsp unsalted butter, softened

(50 g) granulated sugar

Tbsp honey

(480 ml) whole milk

(100 g) granulated sugar

heavy whipping cream

Stir yeast into warm milk with 1 tsp sugar. Let sit until frothy, 5–10 minutes.

In a bowl, whisk flour, sugar, and salt. Add yeast mixture, egg, vanilla, and softened butter. Knead until smooth (8 minutes).

Cover and let rise in a greased bowl until doubled, 1–1½ hours.

Prepare topping: melt butter, sugar, and honey in a saucepan. Add almonds and cook until bubbly. Cool.

Press dough into greased 9&#8243; round or square pan. Let rise 30 minutes.

Spread almond topping over dough. Bake at 350°F (175°C) for 25–30 minutes. Cool completely.

For custard: whisk yolks, sugar, and cornstarch. Heat milk to simmer, slowly whisk into egg mixture. Return to pan and cook until thickened. Stir in vanilla. Chill.

Whip cream to stiff peaks and fold into cooled custard.

Slice cooled cake in half horizontally. Spread filling, top with almond-crusted half. Chill 1 hour before slicing.

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