BEE STING CAKE
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
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.
BIENENSTICH (BEE STING CAKE) II
This is a wonderful cake from Germany and well worth the time it takes to make. And what's great is that half of the dough recipe will be used for Zimt Nusskuchen (Cinnamon Nut Cake), so you can make two great cakes at the same time. Note: This recipe does include Almonds. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Rich Yeast Dough:.
- In large mixer bowl, combine 2 cups of the flour and the yeast.
- Heat together milk, butter, sugar and salt just until warm (115-120 deg F), stirring occasionally to melt butter.
- Add to dry mixture in mixer bowl; add egg.
- Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
- By hand, stir in enough of the remaining flour to make a stiff dough.
- Place dough in a greased bowl, turning once to grease surface.
- Cover; let rise in warm place until double, about 1-1/2 hours.
- Turn out on lightly floured surface.
- Divide in half and form each part into a ball.
- Note: Only one half will be used for this recipe. Use the second half for Zimt Nusskuchen (Cinnamon Nut Cake)recipe #137653 reccomended. Or freeze for another time.
- Almond Syrup:.
- While Rich Yeast Dough is rising for the first time, prepare Almond Syrup.
- In saucepan, melt the butter, add the sugar, the milk, and the lemon juice; bring to boiling, stirring constantly.
- Remove from heat; stir in almonds and vanilla.
- Set aside to cool.
- On a lightly floured surface, roll out one half of the dough into a 13 x 9 rectangle.
- Carefully lift dough onto a well-greased 13 x 9 x 2 pan.
- Spread the dough to fit the bottom of the pan.
- Spread the cooled syrup over the dough.
- Cover with plastic wrap and let rise in a warm area until almost double; about 1 hour.
- Bake in a 375 F oven for 15 - 20 minutes.
- Cool 10 minutes; remove from pan and cool on a rack.
- Vanilla Creme Filling:.
- In saucepan, combine the sugar, cornstarch, and salt.
- Gradually add the milk.
- Cook and stir over medium heat until mixture thickens and bubbles, cook and stir 2-3 minutes more.
- Stir a moderate amount of hot mixture into beaten egg; return to hot mixture.
- Cook and stir just until mixture boils. Remove from heat.
- Stir in vanilla.
- Cover surface of pudding with waxed paper; cool.
- Cream butter.
- Remove the waxed paper from pudding and gradually beat cooled pudding into butter.
- Chill at least 30 minutes.
- Cut the bread into 3" squares or diamonds.
- Split each piece and fill with the vanilla cream.
- Note: Yeast equilavents are One package = 2 1/4 teaspoons = 1/4 ounce.
Nutrition Facts : Calories 529.8, Fat 30.2, SaturatedFat 16.1, Cholesterol 101.4, Sodium 403.7, Carbohydrate 58, Fiber 2.1, Sugar 25.7, Protein 8.6
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