Regards Glenda, thanks for letting me know Glenda, I’ve corrected the overall times. The legend says that the cake got this name, bee sting , because the baker who created the recipe was stung by a bee that was attracted by the honey topping of the cake. The combination of the cake with the crunchy, caramel almond top and the vanilla custard filling cannot be beaten. The pastry style cake with the pastry cream filling will have your friends and family asking for more! And it looks just wonderful! Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. (I made this a day ahead of time, too). (This gives the dough a warm environment and helps to speed up the process.) One thing – some of the measures are a bit confusing. The traditional combination of pillowy yeasted cake dough, creamy vanilla custard filling, and caramelized almond-honey top makes this Bavarian specialty one worth exploring wherever you come from. After 1 hour, generously butter a 9 inch (22cm) round cake tin. I can’t wait to try this! Off heat, the almonds are stirred in and the poured all over the dough. The first rising went fine, but didn’t have time to let it chill out in the fridge, so had to do the second rising on the countertop where it was cool but certainly not cold and the third rising, per recipe…except the dough was already at room temp (about 73 degrees!) Flatten ball gently with your palm until it covers the bottom of the pan. Wow, did the real ‘Foodiewife’ write that comment?! You could also fold in a little whipped cream, if you want a lighter filling. My father was military, and my mother was born and raised in Bavaria. Great recipe. What a sweet story! This will prevent any extra leakage. I wish my Oma was still alive, so she could see what her Granddaughter learned to make, in the United States. Pour the mixture into the bowl of an electric mixer and sprinkle over yeast. Butter bottom and sides of a 9” spring-form pan. Remove from the Springform Pan and allow it to cool completely. I added very little bourbon to cut the sweetness, but not enough that it was obvious. Since I had already started, I ended up just adding the 1/3 c. honey to my batter along with the eggs, etc. It’s also one of my mother’s favorite cakes. I never buy bread flour and most of the time i only have all purpose flour on hand. I “run” at a treadmill speed that would never catch a thief, and barely these days, a preschooler on the loose. Thanks for laying out all the steps so nicely. « Strawberry and Blueberry Brioche Dough Danish. I think I’m going to try almond extract instead! The cake isn’t quite like an American cake. Search for: ... Feed; The Weekly Newsletter. Ever since then, i have been afraid of the Bienenstich cake. I have whole almonds. baklava babka; banana bread crepe cake with butterscotch; banana toffee cake; bee sting cake; best birthday cake; better chocolate babka; big crumb coffee cake; bittersweet chocolate and pear cake; black-bottom cupcakes; blood orange olive oil cake; blood orange, almond and ricotta cake; blueberry boy bait Always fun to discover new bloggers, look forward to following you! After it came out it fell a little, but nothing dramatic. This is optional, but you can add either Grand Marnier (which I did), Kirsch or even Amaretto. Remove from the heat and whisk in 40g Butter, cubed. The bonus was that we were able to visit my “Oma” often, while we were there. Spell correct only catches the misspell if it’s not a word. I came across this recipe and decided to make it for her 93rd birthday over the weekend. 3,290 views I wonder if she’ll have strong memories of this and I’m betting she will since her father was a total cake lover. Thanks for the positive feedback. (Don’t let the mixture sit too long or you will get pieces of egg forming.) Haha, probably because I actually don't have a very sweet tooth. I think your German MIL will be thrilled, if you make this. Thank you so much for reviewing my recipe! Cool to room temperature. This cake is so good! For the Honey-Almond Topping:  Combine ¼ cup, each, unsalted butter, sugar, honey and a pinch of salt. Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste. I must say I am not a baker, but following your directions was perfect. ); had to start the dough late on the day of a party at which it was to be served. Bring to a gentle boil, on the stovetop, and remove from heat. Bring to a gentle boil, on the stovetop,  and remove from heat. I see the problem, and please accept my humble apologies. Thank you Chef Dennis. This is my husbands most missed dessert from our time spent living in the southern region of Bavaria. I’d love to know what German recipes you have to share. Once cooled and sliced, it's filled with a thick vanilla pastry cream. Beautiful cake and I love the name! It’s more of a pastry texture and it is filled with a pastry cream and topped with honey glazed almonds. I remember this cake fondly. I'm Faatimah and welcome to This Muslim Girl Bakes. The outcome was fabulous – everyone loved it and it tasted exactly as I remember it as a child and I’m now 61 years old. Preheat the oven to 350, when the dough has risen. My dough did not form a ball at all and remained slightly sticky which I suppose is from me adding the honey. All in all, it worked great, and I haven’t felt so proud after making something in a long time. Popular Right Now. The “prototype” tastes amazing!! Thank you for this recipe. I think I’m going to make this for Christmas when my husband and I visit his German mother. I made the brioche dough and pastry cream the day before. I will write to Chef Dennis to omit the 1/3 cup honey under the dough ingredients. You don't always have to go out to enjoy delicious restaurant-style dishes when you can make them yourself! In fact, I think it would make a great Bake Off technical challenge! It didn’t sink at all after I took it out of the oven. Heat the oven to 180C. At this point, discard the vanilla pod. The dough should have doubled in volume. You’ll want to organize and measure your ingredients, milk (whole or 2%), vanilla bean paste (or pure vanilla extra or ½ vanilla bean), egg yolks, white sugar, flour and cornstarch. I’ve been experimenting with a whole bunch of different brioche and beesting recipes over the last week or so, and I just found yours this morning. 3/4 cup milk. Can I use chopped almonds instead of slivered? Cover and refrigerate for at least 4 hours, and up to 12. May 7, 2017 - Explore Tanya Woo's board "Bee Sting Cake", followed by 124 people on Pinterest. Since I’ve already started I’m going to carry on and hope for the best, but could you please advise me here should I decide to try this again. I mean, if that's not the best way to get rid of thieves, then I don't know what is. This recipe is absolutely amazing! My mom is coming for the holidays and I’m definitely making this! If you want an extra vanilla flavour, stir in 2 teaspoons vanilla essence at this point too. Cover the pan and let the dough rise until it is puffed, about 1 hour. This post includes affiliate links. (Anticipation is worth the wait.) I’m gonna give this cake another go with the changes made. Bee Sting Cake Recipe – A New Family Tradition. Another winner, Jill of Jill’s Blog chose Dorie’s incredible Cardamom Crumb Cake. …noticed I didn’t say just a little without almond.. In the Name of Allah, Most Gracious, Most Merciful It is such a ... Jump to Recipe Assalamu alaikum wa rahmatullahi wa barakatuhu! Your email address will not be published. I am so sorry… that was for the topping. spinach and smashed egg toast. And thanks, Dennis, for your sentiments on blogging friendships. Hi, Chef Dennis and his Wonderful Readers! It was a lot of work (for an amateur like me:)), but so worth it! I made this for a German Feast pogressive dinner and all 10 guests were quite suitably impressed! from the oven Bee Sting Cake (Bienenstich) on smittenkitchen.com Done. Whisk or stir before using to get rid of any lumps that may have formed. The batter will be very loose and sticky. 6,257 views It worked fine in the end . Thank you anyone for the help. I am in the process of adding the butter to the dough, but it is not blending in, rather just smearing around the outside of the dough, which seems pretty tough and resistant to accepting any of the butter. After cooling the custard in the fridge, it came out fairly “flan like”. I love a Feast for Eyes . I’m Debby, of A Feast for the Eyes. Debby–It was such a pleasure meeting you at FoodBuzz this year. I made a large rectangular cake which was difficult to half, but I got it done. Unlike, say, radish leaf soup. Oh, dear! Mea Culpa. We sure did have a lot of fun, at our cocktail group, didn’t we? Like this! Two of mine popped which is fine! When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick. This is a yeasted batter so we're going to cover the bowl with clingfilm and put it into a warm place to rise for 1 hour. thanks for pointing that out. This cake is amazing. 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 to 115 degrees F on an instant-read thermometer. Cake before stumbling onto this recipe, i decided to make, Bavaria! S blog chose Dorie ’ s birthday tomorrow there should n't be doubled in size but will be a more. 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