Bee Sting Cake
The bee sting cake, or bienenstich, may look daunting, but it's well worth the effort. Take the steps one at a time and you'll be surprised how easy it is to make.
Prep time:
Cook time:
Serves: 8
Calories per serving: 603
Ingredients:
Cook time:
Serves: 8
Calories per serving: 603
1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups whole milk
3 large eggs 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 butter cubed
2 large eggs eggs room temperature
ALMOND TOPPING:
1/4 cup butter
3 tablespoons honey
2 tablespoons sugar
1 cup sliced almonds
Directions:
In a small heavy saucepan, whisk together sugar, cornstarch and salt. Whisk in the milk. Cook and stir the mixture over medium heat until it’s thickened and bubbly. Reduce the heat to low, and cook and stir for two minutes longer. Remove the saucepan from the heat. In a small bowl, whisk the egg yolks. Pour a small amount of the hot milk mixture into the egg yolks and whisk immediately. Pour the egg mixture into the pan, whisking constantly. Bring the mixture to a gentle boil. Cook and whisk the mixture for two minutes. Remove the saucepan from the heat. Stir in butter until melted. Immediately pour the pastry cream into a clean bowl, then stir in the vanilla extract. Let the mixture cool for 30 minutes at room temperature. Press storage wrap onto the surface of the filling, and refrigerate it until it’s cold.
Reconstitute the custard by whisking it gently. Fold in half the whipped cream, then fold in the remaining whipped cream. Cover with storage wrap and refrigerate.
In a large bowl, whisk together the sugar, yeast, salt and 1 cup of flour. In a small saucepan, heat the milk and butter to 120° to 130°F. Add the hot milk mixture to the dry ingredients, and beat on medium speed for one minute. Add the eggs, and beat on high for one minute. Stir in enough remaining flour to form a soft dough. Keep in mind that the dough will be sticky.
Turn the dough onto a well-floured surface. Knead the dough until it’s smooth and elastic, six to eight minutes. Place the dough in a greased bowl, turning once to grease the top. Cover with storage wrap or a clean tea towel and let the dough rise in a warm place until doubled, about one hour.
While the dough is rising, make the almond topping. In a small saucepan over medium heat, melt the butter, honey and sugar. Cook and stir until the sugar is dissolved. Remove the saucepan from the heat, and stir in the almonds. Set it aside to cool slightly at room temperature.
Punch down the dough with your knuckles. Transfer the dough to a greased 9-inch springform baking pan, pressing the dough to evenly fill the pan. Spoon the almond mixture over the top of the dough and gently spread to cover the entire surface. Cover the pan with a clean kitchen towel, and let it rise in a warm place until doubled, 25 to 30 minutes. During the last 15 minutes or so, preheat your oven to 350°F.
Bake the dough until the topping is golden brown, 25 to 30 minutes. Cool the dough on a wire rack at room temperature for 10 minutes. Loosen the side from the pan with a knife. Cool for an hour longer.
Remove the cake from the base of the springform pan. Using a long serrated knife, cut the cake in half horizontally. Place the bottom half of your cake on your serving dish.
Spread the cream filling on top of the bottom cake layer. Replace the top of the cake. Serve the cake immediately. Chill any leftovers.
Source: tasteofhome.com
Reconstitute the custard by whisking it gently. Fold in half the whipped cream, then fold in the remaining whipped cream. Cover with storage wrap and refrigerate.
In a large bowl, whisk together the sugar, yeast, salt and 1 cup of flour. In a small saucepan, heat the milk and butter to 120° to 130°F. Add the hot milk mixture to the dry ingredients, and beat on medium speed for one minute. Add the eggs, and beat on high for one minute. Stir in enough remaining flour to form a soft dough. Keep in mind that the dough will be sticky.
Turn the dough onto a well-floured surface. Knead the dough until it’s smooth and elastic, six to eight minutes. Place the dough in a greased bowl, turning once to grease the top. Cover with storage wrap or a clean tea towel and let the dough rise in a warm place until doubled, about one hour.
While the dough is rising, make the almond topping. In a small saucepan over medium heat, melt the butter, honey and sugar. Cook and stir until the sugar is dissolved. Remove the saucepan from the heat, and stir in the almonds. Set it aside to cool slightly at room temperature.
Punch down the dough with your knuckles. Transfer the dough to a greased 9-inch springform baking pan, pressing the dough to evenly fill the pan. Spoon the almond mixture over the top of the dough and gently spread to cover the entire surface. Cover the pan with a clean kitchen towel, and let it rise in a warm place until doubled, 25 to 30 minutes. During the last 15 minutes or so, preheat your oven to 350°F.
Bake the dough until the topping is golden brown, 25 to 30 minutes. Cool the dough on a wire rack at room temperature for 10 minutes. Loosen the side from the pan with a knife. Cool for an hour longer.
Remove the cake from the base of the springform pan. Using a long serrated knife, cut the cake in half horizontally. Place the bottom half of your cake on your serving dish.
Spread the cream filling on top of the bottom cake layer. Replace the top of the cake. Serve the cake immediately. Chill any leftovers.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.