With video! While the cake cools, prepare the filling. Today, we’re making a Bienenstich or Bee Sting Cake. When I first saw this recipe on Pinterest, it lists double cream as an ingredient. Tweet on Twitter. To make the topping: Melt the butter in a small saucepan set over medium heat. 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. Cool … AUTHENTIC GERMAN BIENENSTICH RECIPE (BEE STING CAKE) alsothecrumbsplease. Ingredients German Bienenstich. Add melted butter, egg, and milk. Cover or wrap cake in plastic wrap and chill in the fridge for 1 hour or until the filling is set. A tip from a German Bienenstich recipe: after dividing the cake horizontally into two layers, cut the top almond-crunch-covered layer into wedges, then cover the bottom layer with the filling and arrange the wedges on top. if so do you have a recipe for Bavarian cream? Join thousands of fellow bakers in my FREE International Baking Club! Bee Sting Cake (Bienenstich) Legend of course results in conflicting stories of how this Bee Sting Cake got its name. When you can comfortably touch the cake with your fingers, use a long serrated knife to cut the cake into 2 slices lengthwise (see middle photo above). Instructions Mix flour, sugar, yeast, and salt together in a medium sized mixing bowl. This Bee Sting Cake is a German classic and completely translated into English. As a matter of fact, Günter doesn’t live very far away from me! Guides For the caramel topping 100g butter, 150g sugar Is there any real difference between the two? Here’s An Authentic German Coleslaw That Pairs Well With Lots of Meals! You might also like this Plum … Add the vanilla, milk, sour cream, and yeast. This traditional German treat has two layers of yeast cake, a vanilla cream filling, and a crunchy gooey honey almond topping. 0. Contact. Home Bienenstich a.k.a Bee Sting Cake is a traditional German yeasted bake with a crunchy almond topping and sweet vanilla custard filling is well worth the effort!. 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. I've always seen double cream in the UK. Please leave a comment on the blog or share a photo on Pinterest. 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). Bee Sting Cake tin give the sack live made inwards a circular or rectangular shape. (I typically use an 8oz jam jar. Carefully transfer the top slice (with the almond topping) to a cutting board and then carefully cut into 9 slices. Click here to check it out! Press the dough into the pan and use a fork to prick the dough several times (that will prevent the cake from puffing up too much while baking). Learn how your comment data is processed. Avoids the filling squooshing out when cutting and serving. Then add the honey, sugar and salt (add the vanilla sugar here if using – see my note in the recipe for how much to use). This way, when you serve the cake, all you have to do is cut through the cream and the bottom layer of the cake. When the cake is finished baking, take it out of the oven and let it cool for a few minutes in the cake pan. When you're ready to serve the cake, let it warm up for a few minutes before slicing and serving. First, I make mine in an 8×8 inch (20×20 cm) square baking pan (I love this one), rather than in a round pan, because I find it SO much easier to cut into slices (be sure to see my tips for cutting this cake below). Then beat to stiff peaks. Bake the Bienenstich in a preheated 350°F oven for 25 to 28 minutes, until the edges are golden brown and the topping is bubbling. 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