German Bienen Stich Bee Sting Cake Recipes

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BIENENSTICH III (GERMAN BEE STING CAKE)



Bienenstich IIi (German Bee Sting Cake) image

A friend of mine in the states recently asked for this recipe so I thought I would post my Americanized version here. Careful not to bake the cake too long or it will get dry. The reason it is called Bee Sting Cake is because honey is a traditional ingredient in the almond glaze. My absolute favorite German pastry of all time! Perfect for "Kaffee Klatsch" or as a special treat. Lecker!

Provided by Chrystabel

Categories     Dessert

Time 2h45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 21

1 5/8 cups all-purpose flour
1 tablespoon active dry yeast
2 tablespoons white sugar
1 pinch salt
3/4 cup lukewarm milk
3 tablespoons butter
3 tablespoons butter
1 1/2 tablespoons confectioners' sugar
1 tablespoon milk
5/8 cup almonds, sliced
1 tablespoon honey
2 cups milk
1/4 cup white sugar
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/2 teaspoon cream of tartar

Steps:

  • Cake Layer:.
  • Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter.
  • Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
  • Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
  • Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
  • Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
  • Pastry Cream Filling:.
  • In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
  • In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch and then stir them into the egg until smooth.
  • When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs do not curdle or scorch on the bottom.
  • When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended.
  • Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled (at least one hour).
  • Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
  • Cut the cooled almond cake into 1 1/2 x 2 inch rectangles. Slice each horizontally into halves. Fill with vanilla pudding mixture, chill, and serve cold.

GERMAN BIENEN STICH (BEE STING CAKE)



German Bienen Stich (bee Sting Cake) image

This is a little time consuming but to die for. Very light. One of my grandmother's recipies. Makes an awesome coffee cake. My kids love it, when I make it I always have to make double because they just devour it. I have to hide the one for guests.

Provided by Marlitt

Categories     Dessert

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 16

1/2 cup cottage cheese or 1/2 cup Quark
4 tablespoons milk
4 tablespoons oil
1/4 cup sugar
1 pinch salt
1 cup flour
1 tablespoon baking powder
1/4 cup butter
1/2 cup sugar
1/2 teaspoon vanilla
1 tablespoon milk
1/2 cup sliced blanched almond
3 tablespoons custard powder
1/4 cup sugar
1 cup milk
1/2 cup unsalted butter

Steps:

  • Dough:.
  • Make sure cottage cheese is well drained then push the cottage cheese through a sieve (or in blender).
  • Blend in oil, sugar and salt (If mixture is in a blender turn it into a bowl.).
  • Mix in 1 cup flour, baking powder, and add milk.
  • Knead remaining flour into dough add a little more if necessary.
  • Grease a 20cm (8-9") springform pan and spread evenly with dough.
  • Topping:.
  • Melt butter, add sugar and stir until it dissolves.
  • Add vanilla and milk, stir in almonds.
  • Let topping cool.
  • Spread on top of dough.
  • Bake for 20 minutes at 200 deg C or 400 deg F.
  • Cool cake.
  • Filling:.
  • Blend custard powder, 1/4 cup of the milk and sugar, stirring until custard powder is dissolved.
  • Boil the remainder of the milk (3/4 cup), add to custard milk mixture stirring until thickened.
  • Cream butter and add the custard bit by bit.
  • Cover with plastic wrap and let chill in fridge.
  • Assembly:.
  • Cut the cooled cake horizontally (to make 2 layers).
  • Spread chilled custard cream on bottom half of cake (cut side up).
  • Replace the top layer, almonds on top.

Nutrition Facts : Calories 367.8, Fat 24.7, SaturatedFat 10.8, Cholesterol 42.7, Sodium 218.9, Carbohydrate 33.1, Fiber 1.1, Sugar 20.4, Protein 5.4

BEE STING CAKE



Bee Sting Cake image

This bee sting cake (aka bienenstich) may look daunting, but it's well worth the effort. Take each step at a time, and you'll be surprised how easy it is to make. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 21

1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups whole milk
3 large egg yolks
2 tablespoons butter, cubed
2 teaspoons vanilla extract
1/2 cup heavy whipping cream, whipped
CAKE:
1/4 cup sugar
1 envelope (1/4 ounce) active dry yeast
1/4 teaspoon salt
2-3/4 cups all-purpose flour, divided
3/4 cup whole milk
1/3 cup butter, cubed
2 large eggs, room temperature
ALMOND TOPPING:
1/4 cup butter
3 tablespoons honey
2 tablespoons sugar
1 cup sliced almonds

Steps:

  • For filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold., Whisk custard gently. Fold in half the whipped cream. Fold in remaining whipped cream. Cover and refrigerate., While custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside. , Punch down dough. Turn onto a lightly floured surface; roll into a 9-in. circle. Transfer to greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. , Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over cake. Replace top of cake. Serve immediately. Chill leftovers.

Nutrition Facts : Calories 548 calories, Fat 32g fat (16g saturated fat), Cholesterol 178mg cholesterol, Sodium 314mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.

BEE STING CAKE (BIENENSTICH) II



Bee Sting Cake (Bienenstich) II image

Mmmm!! This German dessert is my boyfriend's and my favourite!! It is bread like with a sugary-almond crunchy crust and a vanilla pudding filling! MUST TRY!

Provided by Carol Chung

Categories     World Cuisine Recipes     European     German

Yield 16

Number Of Ingredients 18

1 ⅝ cups all-purpose flour
1 tablespoon active dry yeast
2 tablespoons white sugar
1 pinch salt
¾ cup lukewarm milk
3 tablespoons butter
3 tablespoons butter
1 ½ tablespoons confectioners' sugar
1 tablespoon milk
⅝ cup sliced almonds
1 tablespoon honey
1 ½ cups milk
⅓ cup cornstarch
1 tablespoon white sugar
1 egg, beaten
1 teaspoon almond extract
1 cup heavy whipping cream
½ tablespoon cream of tartar

Steps:

  • Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
  • Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
  • Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
  • Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
  • Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
  • Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

Nutrition Facts : Calories 226 calories, Carbohydrate 20.2 g, Cholesterol 46.3 mg, Fat 14.4 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 7 g, Sodium 56.3 mg, Sugar 6.2 g

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