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.

This authentic German Bienenstich features honey caramelized almonds, a tender yeast cake, and creamy vanilla filling in every bite!

Authentic Bienenstich (German Bee Sting Cake)

For the Filling:

vanilla pudding mix

heavy cream

**OR homemade Bavarian Cream ((click link

For the Cake:

whole milk

butter (, at room temperature)

instant yeast

egg (, at room temperature)

vanilla extract

lemon

For the Honey Almond Topping:

butter

Make the filling in advance because it will need to chill to set. This can be done a day in advance. If you&#39;re making your own filling from scratch, see my recipe for Bavarian Cream.If you&#39;re using a vanilla pudding mix you can either use 2 packets of Dr. Oetker&#39;s vanilla pudding mix or one family-size 4.6 ounce box of Cook and Serve Jell-O vanilla pudding (NOT instant, it will not work!). If using the Jell-O brand, add 2 teaspoons cornstarch to the powder mix. If using the Dr. Oetker brand do not add cornstarch but add 1/3 cup sugar (the mix isn&#39;t pre-sweetened). Cook the pudding according to the package&#39;s method, but use only 2 cups of milk total for either brand you choose. Let it cool and then chill for at least an hour, pressing plastic wrap on the surface of the pudding to prevent a skin from forming.After the pudding has chilled, add the cold heavy cream and powdered sugar to a large mixing bowl and beat until stiff peaks form (be careful not to over-beat). The chilled pudding will be very thick; use the electric beater to loosen it up. Fold the whipped cream into the pudding. Cover and chill for at least 2 hours or overnight.

To make the cake: Scald the milk. This step is optional, but it&#39;s a technique used with yeast doughs to produce a softer crumb. Pour the milk into a small saucepan and heat it over medium heat, stirring frequently. Heat the milk until tiny bubbles appear around the outer rim of the saucepan. Do not let it boil. The milk is scalded when it reaches a temperature of 180-185 F. I recommend using an instant read thermometer. Add the butter to milk to melt it and let the mixture cool to room temperature.In the bowl of a stand mixer, add the flour, sugar, yeast, salt, and lemon zest. Add the milk mixture, egg, and vanilla extract.Use the dough hook attachment and knead the dough on &quot;2&quot; (medium speed) until the mixture comes together. Once a dough has formed, continue to knead for a full 10 minutes. The dough should be smooth and soft and slightly tacky.Lightly spray a medium sized bowl with oil, form the dough into a ball, and place it in the bowl.Cover with plastic wrap and let it rise in a warm place until nearly doubled in size. How long this takes will vary according to your room temperature. But since this is an enriched dough, plan on minimum 90 minutes and as long as 2 1/2 hours. Don&#39;t go by the length of time, go by the size of the dough.

Place the risen dough on a clean work surface and roll it into a circle the same diameter as your springform pan. In this case, a 10 inch circle. See Note below about springform sizes.I like to place a large piece of parchment paper on the bottom of my springform pan and then snap the rim in place, so that the parchment paper is sticking out around the pan and forms a barrier to catch any of the caramelized liquids. Grease the parchment paper and the springform pan. Place the round circle of dough into the springform pan.Cover the pan with plastic wrap and let the dough rise again in a warm place for 30 minutes. It&#39;s not going to rise very noticeably but will become a little puffier.

While the dough is rising a second time, preheat the oven to 350 F/180 C and prepare the honey almond topping.Melt the butter, cream, sugar and honey in a small saucepan over medium high heat, stirring constantly until the sugar is dissolved. Bring it to a simmer and let it simmer for 2 minutes, stirring occasionally to prevent from burning.Turn off the heat and stir in the almonds. Stir to evenly coat them.Let the mixture cool for about 5 minutes (you don&#39;t want it to be so hot that it kills the yeast when you place it on the dough).Spoon all of the almond mixture and sauce on top of the dough in the springform.Spread the mixture out evenly over the entire surface of the dough, just to edges, doing your best to avoid letting it drip down the sides.Let the dough with the almond topping sit for 15 minutes.

Bake the Bienenstich on the middle rack for 30 minutes or until it is a rich golden brown. Be careful not to over-bake it or the dough will be very dry.Allow the cake to cool in the pan for 5-10 minutes and then use a sharp knife to loosen the caramelized edges from the sides of pan. Remove the side of the springform pan and let the cake cool completely.Once the cake has completely cooled, use a large, sharp serrated knife to carefully cut through the middle of the cake, to create two layers.

Place the bottom layer back in the springform pan.Add the filling: Scoop all of the vanilla pudding cream filling onto the bottom layer of the cake in the springform pan and smooth it out across the whole surface of the layer.The next step is critical: You must pre-slice the top layer of the cake. If you skip that step and then try slicing a piece of the cake, the pressure from pushing down on the top will cause the center filling to squish out.Place the top layer on a cutting board and cut it evenly into 8 equal triangular wedges. Next lay the pieces on top of the filling in the same order.Once you&#39;ve placed the pieces of the top layer on the cake, cover it well with plastic wrap (lightly spray with oil to prevent it from sticking) or place it in an airtight cake saver, and refrigerate for at least one hour to give the filling time to set.Some people (though I&#39;ve never seen a fellow German do it) give the cake a dusting of powdered sugar, but there&#39;s no good reason to do that - you want to see the beautiful glossy, caramelized honey topping that is the hallmark of Bienenstich!Remove the cake from the fridge, remove it from the springform, and transfer it to a serving plate or platter. Let the cake sit for about 30 minutes at room temperature before serving.

Once assembled, Bienenstich is best enjoyed the same day. The filling requires refrigeration, and even if the cake is stored in a sealed container, yeast dough dries out in the fridge. If you don&#39;t have time to make and eat the cake the same day, make the cake, let it cool and wrap it well (lightly spray the plastic wrap with oil so it doesn&#39;t stick), store it at room temperature, and then cut and assemble it the next day to serve. The filling can likewise be made a day ahead and stored in the fridge (press plastic wrap down on its surface to prevent a skin from forming).

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