bee sting cake german

You simply just cannot have a portion of it. You could use try it but I think it would feel heavy and too sweet with the honey almond topping. So start with the smaller amount and add more as needed. Once the butter has melted, add the cream and then mix until the sugar is dissolved. (I usually shake it 20-25 times.). I highly recommend the cake/filling/topping ratio in this recipe. A hit with nearly any crowd, this old-fashioned dessert recipe is one that … Our customers tell us no one makes them better. Keep stirring until the mixture starts to thicken; do not let it boil. 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 plastic wrap over the pastry cream so that it touches the surface to prevent a skin from forming. Known as German Bee Sting Cake, this layer cake looks complicated but it’s actually relatively easy to make. Bienenstich Kuchen – or Bee Sting Cake – is a traditional German dessert that is being made from a yeasted dough like a brioche bread. Start Here! There are a few variations you can make to customize this cake more to your tastes: Here are the ingredients you need for this cake: The first step is to make the yeast dough. Bee Sting Cake is a traditional German cake. Print . See more ideas about Bee sting cake, German bee sting cake, Fairlife. Ingredients: 2 eggs. The name means literally “Bee Sting cake“. Place the dough in the pan, pushing it so the edges are slightly higher than the middle. When the cake is finished baking, take it out of the oven and let it cool for a few minutes in the cake pan. Using a serrated knife, cut the cake in half horizontally. In a small saucepan, combine the sugar, honey, and butter. It’s SO much easier to cut the top layer at this stage, rather than waiting until the cake is assembled and has chilled in the fridge. Add the pudding powder and vanilla sugar (or extract) and first beat to soft peaks. Consuming raw and lightly-cooked eggs poses a risk of food-borne illness. It’s especially good when you want a portion-controlled treat or when you’re craving Bee Sting Cake but don’t want to make an entire cake. I can’t wait to show you how fun and easy it is to make authentic desserts, sweets, and snacks from all over the world! German Bienenstich Kuchen (Bee Sting Cake). Crunchy, honey-flavored almond topping, creamy vanilla filling, and two delicious yeast cake layers make this German favorite absolutely wunderbar! Whip 1 cup heavy whipping cream until very stiff, but stop whipping before it becomes clumpy and starts to turn into butter. There are also version just with the dense cake and honey topping (no cream filling). This mixture should have a temperature of 100 F/38 C. Add the liquid mixture to the bowl of flour and yeast. Continue boiling for several minutes, stirring constantly so it doesn't burn. Get our cookbook, free, when you sign up for our newsletter. For some reason, though, it didn't find it's way into my oven. When I was in Stuttgart last summer I ordered a slice of Bienenstich for Kaffee und Kuchen (coffee and cake) one afternoon after a hike, and here’s what it looked like: My version is a little different (there are several ways to make Bee Sting Cake). Amazon's Choice recommends highly rated and well-priced products. All you do is add the butter, water, and heavy whipping cream, and then bake it. Keep the topping warm until you're ready to use it. 1 :). Everyone who tries this German Bee Sting Cake LOVES it. Personally, I like the look of white filling with this cake, so if you do too, check that your pudding powder is white before adding it to the heavy whipping cream. It’s MUCH easier to cut this top layer when the cake is still a warm rather than waiting to cut it when you're ready to serve it (if you wait until after the cake has chilled, you're likely to squish the filling out the sides when you cut it). Remove from heat and cool until lukewarm. This cake is topped with caramelized almond slices and filled with a creamy vanilla custard filling, with two layers of fluffy cake. If you’re looking for an easy authentic German dessert that will fly off your cake plate, this is it! Store the cream in the fridge until you’re ready to use it. Bienenstich Kuchen – or Bee Sting Cake – is a traditional German dessert comprised of two thin layers of yeast cake with a creamy filling, and a crunchy, buttery, honey-and-almond topping. Serve immediately or place in the refrigerator, which helps the pastry cream set up. Join thousands of fellow bakers in my FREE International Baking Club! Bee Sting Cake or Bienenstich is named for the honey theme. While the cake is baking, prepare the filling. Place a sheet of parchment paper in an 8x8 inch (20x20 cm) baking pan so the edges hang over the sides. I've always seen double cream in the UK. If you like the flavor of Bee Sting Cake, you’ll love the Bee Sting Cake Ice Cream recipe below! I can’t wait to start showing you how to make delicious desserts, sweets, and snacks from all over the world! 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. Spread the filling on the bottom cake layer using a palette knife. 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. :) Pinterest has listed things like "52 Tablespoons of milk" in recipes rather than the actual measurement listed in the recipe on the IDB. If you wait to cut the entire cake, the almond topping will be very difficult to slice and the filling will ooze out the sides and create a mess. Topped with a honey-almond mixture this classic German cake will amaze you! Posted on Last updated: December 19, 2020 Categories All Recipes - Desserts, Sweets & Snacks, German Desserts, Sweets & Snacks, By: Author Cate, International Desserts Blog. Note: while there are multiple steps to this recipe, it is broken down into workable categories to help you better plan for preparation and assembly. This buttery brioche cake is named ‘Bee Sting' because it's glazed with honey right before baking. Add almonds and 1 … Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or … You simply just cannot have a portion of it. When you can comfortably touch the cake with your fingers, use a long serrated knife to cut the cake lengthwise in two thin layers (see photos above). After the cake has cooled a bit, assemble the cake, let it chill for an hour, and then enjoy! I have had many enquiries for a German bee sting cake recipe, so at last, here it is. The name means literally “Bee Sting cake“. All you have to do is add butter, water, and heavy whipping cream, and then bake it! It will keep for a couple days in the fridge and it will taste ok but it’s MUCH better eaten the day you bake it. Ingredients The Dough. Taste the cream and, if desired, add more pudding powder or vanilla sugar (or extract) to taste. This beautiful cake will just end up a sloppy mess, so definitely cut it while it’s still warm! Best place to start your Baking Adventure? Cover or wrap cake in plastic wrap and chill in the fridge for 1 hour or until the filling is set. 2. Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. German Bee Sting Cake. The Bee Sting Cake (Bienenstich) is a German specialty and while my mother’s parents came over in 1935 and 1936 respectively, the areas once known as German epicenters (the middle of Queens, where my mom was raised, and Yorkville, in the Upper East Side of Manhattan) have now mostly dispersed, and most of the accompanying stores have shuttered. There are a few simple steps of preparation, and the Kathi German Bee Sting Cake Mix already comes measured and individually packed for convenience. Learn how your comment data is processed. When using measuring cups, the amount of flour scooped into the cup can vary quite a bit. Test for doneness by sticking a toothpick in the center of the cake; if it comes out clean, the cake is done. All ingredients can be found in American supermarkets, which makes this a German cake that is easy to put together. The cream filling will firm up while the cake chills in the fridge, but it can still ooze out the sides. if so do you have a recipe for Bavarian cream? Add melted butter, egg, and milk. The topping will be golden brown when done. Please leave a comment on the blog or share a photo on Pinterest. 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. The cream filling in the Bienenstich I had last summer (see photo above) was very light in flavor and texture. A hit with nearly any crowd, this old-fashioned dessert recipe is one that … 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. Temper the egg mixture by adding 1/4 to 1/2 cup of the hot half and half mixture to the eggs, whisking constantly. Add the egg and salt, and whisk well. Amazon's Choice for "bee sting cake " Price: $13.01 ($0.78 / Ounce) FREE Shipping Get free shipping When I lived in Stuttgart, I walked by a little corner bakery ever day on my way to the university. The other difference is the amount of filling I use. Stir one-third of the whipped cream into the cold pastry cream to lighten it, then carefully fold the rest into the pastry cream trying not to deflate the volume. Enjoy! This site uses Akismet to reduce spam. The easier recipes for this cake do not have the same caramelized almond topping — which is really the crowning glory of this cake… ¾ cup granulated sugar. Melt butter in a saucepan over medium low heat. If you want to bake a Bienenstich for guests, you better start baking early. Heat and stir until the sugar dissolves and the mixture comes to a boil. Be careful not to not press down too hard on the top layer when cutting the bottom layer because the filling will spill out. The easier recipes for this cake do not have the same caramelized almond topping — which is really the crowning glory of this cake.And those recipes also use a very rich cream filling, unlike the comforting vanilla custard filling of the classic version. Also - if you're using metric to make this cake you might need to add a little more flour than the metric amount indicates. When the pastry cream has cooled down some, remove it from the ice bath and store it in the refrigerator until ready to assemble. Bienenstich: The Recipe of German Delight . We essentially have three parts. The cream layer will firm up in the fridge but it can still ooze out the sides if you press down too hard. Like I said before it’s not quite at the same level but bienenstich (in any shape) is delicious anytime. So using a square baking pan makes me think of Stuttgart. Let the cake cool on a wire rack for 10-20 minutes. Founded in 1951, Kathi continues to carry on its founders' philosophy, combining innovation with tradition. I didn’t plan it that way and only realized it as I walked past the bakery and thought, hey, this looks familiar… and then realized where I was. 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. The actual bee sting is related to an ancient story of intruders being fought off with bees and the celebratory cake (the one you’re looking at) carrying the name Bienenstich (German for bee sting) from then on. Cost to make this recipe. Remove saucepan from heat and stir in sliced almonds (and vanilla extract if you're using this instead of vanilla sugar). Bake for 45 to 50 minutes. Likewise, if using metric to measure flour, you might need to add a little more if the cake is initially sticky. So a while back I said that Rote Grüetze is my favorite German dessert…but that’s because I wasn’t thinking about Bienenstich Kuchen! In a medium saucepan over medium-low heat, combine the half and half, sugar, and vanilla bean. Using two spatulas, carefully remove the entire cake from the pan, moving it to a wax paper-coated surface or cutting board. I always check my cake at 25 minutes and then continue baking for 5-7 minutes longer. Transfer the top layer to a cutting board and use the same serrated knife to cut the top layer (the one with the topping) into 9 pieces. (I typically use an 8oz jam jar. If you’re not ready to pour the topping on your cake, just keep it warm on the stove for a few minutes (I use the “warm” setting/burner on my stove). Then, carefully place each of the 9 top slices on the cream. Place the bottom cake layer on a plate. To make things a little easier, you might want to make the cake and/or the filling the day before assembling it. This traditional German treat has two layers of yeast cake, a vanilla cream filling, and a crunchy gooey honey almond topping. Bienenstich or the Bee Sting Cake is a traditional form of cake and a classic treat straight form Germany. Spread the lukewarm almond topping evenly over the top of the dough. If the dough is sticky, add a little more flour until it no longer sticks to your fingers. I think this would be perfect served over Easter! Pour the topping onto the dough and spread evenly. First you make the dough, then the honey almond topping. As a substitute for the vanilla bean, use 1 tablespoon of vanilla bean paste. If you wait to cut it until serving the cake, the almond topping will have hardened and the filling will ooze all over when you try to cut it. Contact. Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years. I t’s one of the best desserts in Germany, absolutely wunderbar! 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