Bee sting cakes (Bienenstich)

Category: Bakery products
Kitchen: german
Bee sting cakes (Bienenstich)

Ingredients

Cake:
Dry yeast 1.5 tsp
Sugar 60 gr.
Milk (warm) 125 ml.
Flour 400 gr.
Salt pinch
Eggs (C0) 2 pcs.
Butter (room t) 120 g
Almond-caramel filling:
Butter 100 g
Sugar 100 g
Honey 1 tbsp. l
Milk 50 ml.
Almond petals 150 gr.
Cream:*
Milk 500 ml
Vanilla pod 1/2 pcs.
Butter 200 gr.
Yolks 2 pcs.
Sugar 150 gr.
Corn starch 3 tbsp. l

Cooking method

  • Bienenstich - a popular recipe with German roots and legend. The inhabitants of one German city decided to attack the inhabitants of another German city. Meanwhile, two apprentices of the baker were walking on the city wall and feasting on honey from bees' nests. Then they saw the attackers and let's throw these nests at them. As a result, they defeated them, and those bitten left. And the students, in honor of the victory, baked a pie for the townspeople and called it "Bee Sting".
  • I came across on the Internet and cakes with that name, and cupcakes. But I liked this recipe. I did the full norms, the recipe indicates the full norm.
  • Cake:
  • Mix warm milk, sugar and yeast
  • Bee sting cakes (Bienenstich)
  • Put in a warm place until the "hat" appears. Mix flour and salt with soft butter by hand until crumbled
  • Bee sting cakes (Bienenstich)
  • Shake eggs a little with a fork, pour into the oil-flour mixture. Add dough, knead a soft, not steep, slightly sticky dough
  • Bee sting cakes (Bienenstich)
  • Bee sting cakes (Bienenstich)
  • Cover the bowl with the dough with foil and put it in a warm place for 30 minutes. Cover the baking sheet with baking paper. Knead the dough, distribute in an even layer over all surfaces of the baking sheet. Prick with a fork and place in a warm place to lift while pouring is being prepared
  • Bee sting cakes (Bienenstich)
  • Almond-caramel filling:
  • In a saucepan, melt the butter with sugar, honey and milk. Simmer until sugar is completely dissolved. Add almond petals, stir, remove from heat. Pour the filling onto the cake, distribute in an even layer. Bake preheated to 180 Cabout oven until golden brown
  • Bee sting cakes (Bienenstich)
  • Bee sting cakes (Bienenstich)
  • Cream:
  • Heat milk and half a vanilla pod in a saucepan with a thick bottom (cut the pod lengthwise), do not bring to a boil
  • Bee sting cakes (Bienenstich)
  • Grind the yolks with sugar until whitening, add cornstarch, mix. Pour hot milk in a thin stream (remove vanilla), stirring constantly. Pour the resulting mixture into a saucepan, cook over low heat until thick, stirring constantly.
  • Bee sting cakes (Bienenstich)
  • Bee sting cakes (Bienenstich)
  • As soon as the mixture thickens, turn off the fire
  • Bee sting cakes (Bienenstich)
  • Cool to room temperature. Beat the soft butter until fluffy, gradually add the custard, without stopping whisking
  • Bee sting cakes (Bienenstich)
  • Cut the cooled cake into squares, cut each square lengthwise. Layer with cream and refrigerate for 2 hours
  • Bee sting cakes (Bienenstich)
  • Bee sting cakes (Bienenstich)
  • Bee sting cakes (Bienenstich)
  • Bee sting cakes (Bienenstich)
  • Bee sting cakes (Bienenstich)

The dish is designed for

16 pcs.

Note

* The cream has changed a little. The original was like this:

0.5 l milk
1 vanilla pod
200 g cream 35%
6 yolks
150 g sugar
3 tbsp. tablespoons of cornstarch



Instead of a yeast base, you can use a biscuit:

To do this, beat 4 eggs at high mixer speed with 165 gr. sugar until thickened, gradually, in small portions add sifted flour (165 gr.) and baking powder (10 gr.). Pour the dough into a mold with a diameter of about 26 cm, pour on top. Bake for 25-30 minutes at 180 Cabout.



The cakes turned out to be awesomely delicious. Half of the norm came out 8 pieces. You can eat it without sandwiching with cream!

Recipe Sources:
foodclub-ru.livejournal.com/699932.html
forum./topic63076.html

Rada-dms
Delicious recipe !!! Bookmark of course !!! Thanks for the detailed description!
Elven
On health I hope to see your report
Quote: Rada-dms
Thanks for the detailed description!
It seemed to me that cakes are faster to cook than to draw up a recipe
Rada-dms
Elven, as I cook, I will be sure to report it !!!! The recipe sunk into the soul! :)
Elven
I will wait
Quote: Rada-dms
The recipe sunk into the soul! :)
I'm glad! Have you tried it before?
Rada-dms
Elven, I saw him on a German-language site, I noticed, but my hands did not reach. I liked that the dough is yeast!
Sivana
Elven, I love these cakes, we have the famous Nazik confectionery, they always have them fresh and melt in their mouths, I often buy them there
Now I will try to bake myself, thanks to your recipe

Regarding the preparation of the recipe, I agree with you, yesterday I issued my first recipe, something seemed to me a complicated matter, today I had to complete it

Elven
Quote: Rada-dms
I liked that the dough is yeast!
It won over me too. But I'll try to bake with biscuit too
Quote: Sivana
I love these cakes, we have the famous Nazik confectionery, they always have them fresh and melt in my mouth, I often buy them there
You are lucky!
Quote: Sivana
Now I will try to bake myself, thanks to your recipe
I will wait for impressions! I hope not worse than from the pastry shop
Albina
By the name of the recipe, I thought that someone had laid out another masterpiece in the forms of Nordic Ware. And here is a mind-blowing master class
MariV
Yes, delicious pie! Baked according to the forum recipe "Bee Sting Cream Pie".
Elven
Albina, Thank you
Quote: MariV
Baked according to the forum recipe "Bee sting cream pie"
Well, tree-sticks! After looking for the same on the forum! Excuse me
NataliARH
Lena, delicious cake! how much to bake after the competition!
Elven
Quote: NataliARH
how much to bake after the competition!
Oh, Natasha, no need to say! So I want to try everything, I'm afraid, then I'll be there for a whole year
NataliARH
the main thing is that a new one does not start

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