Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, bienenstich. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Fill Your Cart With Color Today! This Bienenstich recipe is my quick version of my Mutti's traditional German Bee Sting Cake with its sweet, chewy, and nutty topping and creamy filling. For some reason, though, it didn't find it's way into my oven.
Bienenstich is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Bienenstich is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook bienenstich using 19 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Bienenstich:
- Take Base
- Make ready 200 grams Flour
- Get 15 grams Fresh yeast
- Make ready 1/2 tbsp Sugar
- Prepare 20 grams Sugar
- Take 65 ml Warm milk
- Get 60 grams Soft butter
- Prepare 1 pinch Salt
- Take 1 Egg
- Make ready Topping
- Make ready 50 grams Butter
- Get 100 grams Flaked almonds
- Prepare 2 tbsp Milk
- Take 1 tbsp Honey
- Make ready 75 grams Sugar
- Take Filling
- Take 400 ml Custard
- Take 2 1/2 Gelatine leaf
- Get 350 ml Double Cream
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. Bienenstich is the German word for bee sting. There are multiple legends on how this delicious honey-almond dessert was named. Some claim a German baker created this cake recipe and bees were instantly attracted to it, which resulted in the baker being stung.
Instructions to make Bienenstich:
- place flour in large mixing bowl. Make a well in the middle of the floor. Put yeast, a table spoon of sugar and a couple of tablespoons in the well.
- Mix the well a little and cover with a little floor. Then cover bowl and leave to prove for 15 minutes
- Add the rest of the base ingredients and mix with dough hooks until the dough is mixed and pulls away from the bowl on the edges. cover and leave for 30 minutes.
- Meanwhile preheat oven to 180°F centigrade. 190 for a non fan oven.
- Put topping ingredients apart from almonds in a thick bottomed pot and bring to a boil.
- once boiled remove from heat and mix in almonds.
- Roll out dough and place in a cake dish approximately 30cm in diameter. then place almond mix on top and bake for 35 minutes.
- soak gelatine leaves in cold water for 5 minutes
- heat custard then add gelatine after squeezing any excess water. Remove from heat and chill the custard stiring occasionally.
- whip double cream.
- fold custard into the cream.
- Cut the base in half. put the filling in the middle.
Another story says that during a long-ago battle, German villagers defended themselves. The bienenstich or bee sting cake is a German pastry that's a wonderful marriage of brioche, honey, custard and almonds. Great with a cup of tea! If you're a fan of honey, almonds, custard, and brioche, you'll want to give the bienenstich a try! There are different versions of Bee Sting Cake existing.
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