Best Bee Sting Cake Recipes

BEE STING CAKE

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.

BEE STING CAKE

Steps:

• Cake:Combine milk, honey, and yeast in a liquid measuring cup, and let stand in a warm place until foamy, about 5 minutes. Combine milk mixture with flour, butter, and salt in the bowl of a stand mixer fitted with the dough hook. Mix together on high speed until mixture begins to form a ball and is smooth, about 4 minutes. Form dough into a ball using your hands. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, 45 minutes to 1 hour 30 minutes. Punch down dough (but make and cool glaze first).
• Glaze:After dough has risen 30 minutes, melt butter and honey in a small saucepan over medium heat. Stir in confectioners' sugar and salt until smooth. Stir in almonds until well coated. Let cool.
• Preheat oven to 400 degrees. Butter an 8-inch square baking pan, and line with parchment, leaving a 2-inch overhang on 2 sides. Butter parchment. Roll out dough into a 7-inch square on a lightly floured surface. Transfer to pan, and press evenly into bottom of pan. Spread glaze over dough (if it has congealed, reheat slightly, but make sure it's not hot). Cover with plastic wrap, and let rise in a warm place until dough is almost doubled and does not spring back when pressed, about 20 minutes. Bake until golden brown, about 20 minutes, rotating once. Let cool in pan 20 minutes on a wire rack. Lift out of pan using parchment, and let cool completely on rack, about 2 hours.
• Pastry cream:While cake is cooling, mix together granulated sugar, cornstarch, and salt. Place egg yolks in a medium bowl, then whisk sugar mixture into egg yolks until smooth. Meanwhile, bring milk and 3 tablespoons honey to a boil in a medium saucepan over high heat. Pour a small amount into egg mixture, whisking constantly. Gradually whisk remaining milk mixture into egg mixture; when thoroughly combined, pour back into pan. Cook over medium heat, whisking constantly, until mixture thickens and begins to boil; continue to cook and whisk until mixture is very thick, 3 to 4 minutes. Remove from heat, and whisk in butter and vanilla. Transfer pastry cream to a bowl, and cover surface with plastic wrap. Refrigerate until completely cold, at least 2 hours and up to overnight.
• Whisk pastry cream in a medium bowl until smooth. Whisk heavy cream with remaining 2 tablespoons honey in a separate bowl until medium peaks form. Fold a third of pastry cream into whipped-cream mixture with a rubber spatula. Fold whipped cream mixture into remaining pastry cream in 2 additions.
• Cut cake in half horizontally with a serrated knife. Spread pastry-cream mixture on bottom layer, leaving a 1-inch border. Place remaining cake half, almond side up, on top, and press gently to push cream out to the edges. Refrigerate until chilled through, at least 45 minutes and up to 3 hours. Slice with a serrated knife, and serve.

BEE STING CAKE (BIENENSTICH) I

Steps:

• Combine the yeast, and the warm water; set aside to proof for 5 minutes.
• Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.
• Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.
• For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.
• Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.
• Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.

BEE STING CAKE

Steps:

• Heat 2/3 cup milk in a small saucepan over medium heat until it begins to bubble, 3 to 4 minutes. Remove from heat and stir in 6 tablespoons butter. Cool to lukewarm, about 5 minutes.
• Combine flour, 1/3 cup sugar, and yeast in a large bowl. Pour in milk and butter mixture; add egg. Beat with an electric mixer on low speed until dough is smooth. Cover and let rise until doubled in size, about 1 hour.
• Punch dough down gently to deflate. Roll out to a 10-inch round on a floured work surface. Place in a 10-inch springform pan. Cover and let rise until doubled, about 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine almonds, 1 cup sugar, and 9 tablespoons butter in a saucepan over medium heat; cook and stir until butter is melted and sugar is dissolved, about 5 minutes. Remove from heat; add 2 tablespoons milk and cool until lukewarm, about 5 minutes. Spread over the dough in the pan.
• Bake in the preheated oven until golden brown, about 30 minutes. Run a knife around the edge of the pan to loosen cake; transfer to a wire rack to cool completely, 30 to 45 minutes.
• Combine 1 1/2 cup milk and vanilla pudding mix in a bowl; beat with a whisk until very smooth, about 2 minutes. Chill pudding until set, about 30 minutes.
• Slice cake in half lengthwise. Spread pudding over bottom cake layer and cover with top cake layer.

BIENENSTICH III (GERMAN BEE STING CAKE)

Steps:

• Cake Layer:.
• Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter.
• Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
• Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
• Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
• Pastry Cream Filling:.
• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch and then stir them into the egg until smooth.
• When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs do not curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended.
• Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled (at least one hour).
• Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
• Cut the cooled almond cake into 1 1/2 x 2 inch rectangles. Slice each horizontally into halves. Fill with vanilla pudding mixture, chill, and serve cold.

BEE STING CAKE(SPONGE CAKE WITH A HOMEMADE CUSTARD FILLING)

Steps:

• Cake method.
• Preheat oven to 180 degrees Celsius. Sift flour and baking powder. Cream butter and sugar until light and fluffy. Add vanilla. Add eggs one at a time beating well after each addition. Add sifted dry ingredients alternating with milk. Spread batter into a greased and floured 22cm loose bottomed cake tin.
• Topping method.
• Combine all ingredients in a pot and heat until sugar has dissolved over medium heat. Pour over cake and spread evenly. Bake in oven for 35 minutes or centre of skewer comes clean.
• Custard method.
• While cake is in oven make filling.
• Scald milk and cream. Beat egg yolks with sugar until light and creamy. Add cornflour and vanilla extract; then slowly add scalded milk and cream. Cook on top of double boiler stirring until mixture thickens. Stir in butter and set aside to cool.
• Once cake is cool split cake in three layers carefully and sandwich together with custard.

BIENENSTICH (BEE STING CAKE) II

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.

BEE STING CAKE (BIENENSTICH)

Steps:

• Make the cake: Combine all of the cake ingredients in a medium-sized mixing bowl, stirring till the mixture becomes cohesive, then stirring for two minutes more. In a stand mixer, you can mix this with the paddle attachment (no dough hook needed; batter is thin) at low-medium speed for 2 to 3 minutes. Scrape down sides, cover with plastic wrap and let rise in a draft-free place for 60 minutes, till it's a little puffy. (It won't fully double; this is fine.)
• Butter a 9-inch round cake pan. Stir the batter a few times to deflate it slightly, then scrape it into the prepared pan and nudge it until it fills the bottom. Cover again with plastic wrap (don't let it drape in and touch the top) and set aside for another 30 minutes.
• Meanwhile, make the honey-almond-crunch topping: In a small or medium saucepan over medium heat, heat the butter, sugar, honey, cream and salt until the butter is melted. Bring to a simmer and let it boil for 3 to 5 minutes, until the mixture becomes a shade darker (it should go from a yellowish tone to a light beige), stirring frequently. Stir in the almonds. You will probably panic because this mixture is going to get very thick - but don't. Set it aside to cool slightly.
• Heat your oven to 350 degrees.
• Once the cake has finished its second rise (again, it's not going to rise a lot; don't sweat it) use a small spoon to scoop out small amounts of the almond topping and distribute it over the top of the cake. It's going to be a little pesky because it is firm, but I promise (see above: multiple photos of this process to ease your worry), even if it's not perfectly evenly distributed, it will all smooth out gorgeously in the oven.
• Bake cake on a foil-lined tray to catch any caramel drips, for 20 to 25 minutes, until top is bronzed and toothpick inserted into the center comes out batter-free. (Caramel on it is fine, and should be tasted.) Transfer to a cooling rack and let it sit in the pan for 10 minutes. After 10 minutes, run a knife along the outside of the cake, making sure no places are stuck and invert the cake onto the cooling rack. If you're like me, you'll be positive that all of the almonds will fall off, but shockingly, in five rounds, I only lost one or two. Reverse it back onto another rack to finish cooling, replacing any almonds that fell off right back on top. They'll merge back with the caramel as it cools; nobody will know.
• Make pastry cream: Warm milk and vanilla bean scrapings (if using; if using an extract, don't add yet) in a medium saucepan. Pour into a small bowl or cup, ideally with a spout. Set aside. Rinse saucepan with cool water, to rinse and cool; wipe to dry. Off the heat, whisk the yolks and sugar vigorously together for a minute, until pale and ribbony. Whisk in flour and salt until smooth. Drizzle in warm milk mixture, a spoonful at a time, whisking the whole time. Once you've add half of it, you can add the rest in a more steady stream, again whisking the whole time. Return the saucepan to the stove and cook on medium-high heat until it bubble, then simmer for one to two minutes, more whisking the whole time. Off the heat, whisk in the butter and any extracts you may be using. Cool custard completely before using, a process that can be sped up in the fridge or whisking it over a bowl over ice water.
• Finally, assemble the cake: Once both the cake and pastry cream are fully cooled, place the cake on a serving platter and divide it horizontally into two layers with a long serrated knife. Spread pastry cream over bottom half. Place top half on pastry cream. Serve in wedges; watch out for bees. Refrigerate any leftovers.

BIENENSTICH CAKE [BEE STING CALE]

Steps:

• 1. Manual/Mixer Method: Combine all of the dough ingredients in a medium-sized mixing bowl, stirring until the mixture becomes cohesive. Transfer the dough to a lightly oiled or lightly floured work surface, and knead it for 5 to 8 minutes, until it is smooth OR knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, until it is puffy.
• 2. Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually,liquids first, yeast last). Program the machine for dough or manual, and press Start. After about 10 minutes of kneading, check the dough's consistency; it should be fairly smooth, slightly sticky, not dry and "gnarly." Adjust its consistency with additional flour or water, if necessary, and allow the machine to complete its cycle.
• 3. Shaping: Transfer the dough to a lightly oiled work surface, fold it over to expel any excess gas, then divide it in half. Roll each piece into a ball, then pat and stretch each ball into an 8-inch circle. Place the circles into two lightly greased 8-inch cake pans; don't worry if the dough shrinks away from the edges of the pans. Allow it to rise/rest for 30 minutes-the gluten will relax, making the dough easier to work with-then gently stretch and pat it to reach the edge. Make the topping while the dough is rising.
• 4. Topping: Melt the butter in a small saucepan set over medium heat. Add the sugar, honey and cream. Bring the mixture to a boil, and boil it for 3 to 5 minutes, until it's taken on a very light gold color. Stir in the sliced almonds, let cool slightly, then spread over the dough in the pans.
• 5. Baking: Bake the Bienenstich in a preheated 350°F/180°C oven for 25 to 28 minutes, until the edges are golden brown and the topping is bubbling. Remove it from the oven, and cool in the pan for 30 minutes, to allow the topping to firm up. Run a knife around the edges of the pans to loosen any stuck-on dough, and flip each cake over onto a plate, then flip back onto a rack so the almond topping is up. Cool completely before filling.
• 6. Assembly: Carefully split each of the cakes in half horizontally, so that you have four thin, round cakes. This is best done using a serrated knife; cut slowly and check as you go to make sure you're staying on a straight line. Set the cakes aside. Soften the gelatin in the 2 tablespoons water, then heat the mixture (in a microwave set on low, or over low heat in a saucepan) until the gelatin has melted and the mixture is clear. Let it cool slightly. Fold a bit of the whipped cream into the gelatin, then fold that back into the remaining whipped cream. Mix the instant pudding with the milk and vanilla, stirring for 2 minutes as the box directs. Immediately fold the whipped cream/gelatin mixture into the pudding (the pudding will begin to set up, so work quickly). Use this faux pastry cream to fill the cakes. Serve immediately, or refrigerate until you're ready to serve.
• 7. The whipped cream makes the filling very rich, while the gelatin stabilizes it, so it'll stay firm (and not "weep") in your pastry for days, if necessary. When you'rein a hurry, and know you're making a pastry that doesn't have to keep for a long time, simply prepare instant vanilla pudding mix using heavy cream instead of milk, spiking it with an extra shot (a teaspoon or two) of vanilla extract. Either of these two methods produces a filling that's wonderful for cream puffs, éclairs, napoleons (if you ever make those at home), cakes, or other filled confections.

BEE STING CAKE (BIENENSTICH) II

Steps:

• Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
• Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
• Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
• Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
• Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

GERMAN BIENENSTICH KUCHEN (BEE STING CAKE) RECIPE

Steps:

• Make the Pastry Cream In a medium saucepan over medium-low heat, combine half-and-half with 1/2 cup sugar and vanilla. stirring constantly to dissolve sugar. In a small bowl, whisk together 2 eggs and egg yolk with 3 tablespoons of flour and 1/4 teaspoon salt until smooth. Temper the egg mixture by adding 1/4 to 1/2 cup hot half-and-half mixture to the eggs, whisking constantly. Then stir the egg mixture into the rest of the half-and-half in the saucepan in a thin stream, whisking constantly. Keep stirring until mixture starts to thicken but do not let it boil. When it is thick enough to coat the back of a spoon, remove it from heat and pour into a bowl which has been set on top of a bowl of ice cubes. Stir several times. Place plastic wrap over the pastry cream so that it touches the surface to prevent a skin from forming. When the pastry cream has cooled down some, remove it from the ice bath and store it in the refrigerator until ready to assemble. Just before assembling the cake, incorporate the 1 cup of heavy whipping cream into the cold pastry cream. Make the Cake Dough In a large bowl, whisk together instant yeast and flour. In a microwave-safe bowl, heat 7 1/2 tablespoons butter with 2 1/2 tablespoons honey until just melted. Stir in lukewarm milk, add 1 egg and 1/2 teaspoon salt, and whisk well. This mixture should have a temperature of 100 F / 38 C. Add liquids to the bowl of flour and mix on low in a stand mixer (or with a wooden spoon) until shaggy dough forms. Knead until the dough becomes smooth and pliable and comes away from the bowl. Form dough into a ball, oil the surface, and place in a clean bowl. Cover with a clean cloth or plastic wrap and let rise in a warm place for 40 minutes to an hour or until doubled in bulk. Make the Almond Topping In the meantime, make the almond topping by placing 1/4 cup sugar, 1/2 cup honey, and 9 tablespoons butter in a small saucepan. Heat and stir until sugar dissolves and mixture comes to a boil. Continue boiling for several minutes, stirring constantly so it doesn't burn. Add the almonds and 1/2 teaspoon vanilla extract, stirring to coat. Remove from heat and cool until lukewarm. Bake the Cake Heat oven to 350 F. Coat 13 x 9-inch pan with cooking spray. Roll the risen dough out into a 13 x 9-inch rectangle. Place the dough in the pan, pushing to the edges and making the edges slightly higher than the middle. Spread the lukewarm almond topping evenly over the top of the dough. Bake 45 to 50 minutes. Test for doneness with a toothpick. Remove from oven and let the cake cool completely; then remove the entire cake, carefully using 2 spatulas, to a wax paper coated surface or cutting board. Assemble the Cake Whip 1 cup heavy whipping cream until very stiff, but stop whipping before it becomes clumpy and starts to turn into butter. Stir 1/3 of the whipped cream into the cold pastry cream to lighten it, then carefully fold the rest into the pastry cream trying not to deflate the volume. Using a serrated knife, cut the cake horizontally all the way through. Remove the top half and set aside. Spread all of the pastry cream over the bottom of the cake. Place the top back on the cake. At this point, you can serve immediately or place in the refrigerator, which helps the pastry cream set up.

BEE STING CAKE

Steps:

• CAKE:.
• Cream butter and sugar until smooth.
• Slowly beat in 1 egg.
• Sift flour twice with salt and baking powder.
• Add dry ingredients to the butter mixture alternatively with milk.
• Spoon mixture into a greased and floured 8 inch pan.
• GLAZE:.
• Melt butter and stir in ground almonds, honey, milk, and vanilla.
• Mix well and bring to the boil.
• Cool and pour over cake batter, spreading it evenly.
• Bake at 200C for 25 minutes.
• Cool cake, remove from pan, and slice in half, horizontally.
• RASPBERRY FILLING:.
• Heat jam a little to make it easier to spread. Spread over bottom layer of cake. Put cake back together.
• BUTTER CREAM FILLING:.
• Cream butter until soft, and beat in egg yolk and honey.
• Add icing sugar, a little at a time, and beat until fluffy.
• Beat in vanilla.
• Spread top and sides of cake with butter cream.

BEE STING CAKE

Steps:

• Batter: Pre-heat oven to 190 degrees C.
• Grease and flour a 23cm springform pan.
• Sift together flour, baking powder and salt.
• Cream butter until fluffy.
• Gradually add sugar, beating until light.
• Add eggs one at a time, beating well after each addition.
• Add vanilla and beat into batter.
• Add dry ingredients one-third at a time, alternating with the 6 tablespoons of milk.
• Stir ONLY enough to blend.
• Pour into springform pan.
• Glaze: Heat together almonds, sugar, butter and milk (or cream) until the sugar is disolved.
• Pat a spoonful of flour over the top of the cake batter, using the back of a spoon to pat the flour onto the batter.
• Pour almond glaze mixture evenly over the batter.
• Use the back of the spoon to help you pour the almond glaze mixture evenly over the batter.
• Bake the batter for 25 minutes, or until cake tester comes out clean.
• Cool while preparing filling.
• Filling: Combine sugar, cornflour and egg yolks into the top of a double boiler.
• Separately heat milk to scalding.
• Slowly pour the milk over the egg yolk mixture, stirring constantly and quickly with a whisk.
• Place over hot water.
• Cook, stirring constantly, until smooth and thick.
• Do not allow to boil.
• Stir in almond extract, then remove from the heat and slightly cool.
• In the mean time, beat egg whites, adding the salt, and continue beating the egg whites until stiff peaks form.
• Fold egg whites into the custard.
• Cover with waxed paper and chill in the fridge.
• Assembly of the Bee Sting Cake: When the cake has cooled, slice in half horizontally to make two layers.
• Place bottom layer cut side up on plate.
• Spread this layer with the filling.
• Top with the second layer, almond glaze side up.
• Refrigerate until time to serve.

GERMAN BIENEN STICH (BEE STING CAKE)

Steps:

• Dough:.
• Make sure cottage cheese is well drained then push the cottage cheese through a sieve (or in blender).
• Blend in oil, sugar and salt (If mixture is in a blender turn it into a bowl.).
• Mix in 1 cup flour, baking powder, and add milk.
• Knead remaining flour into dough add a little more if necessary.
• Grease a 20cm (8-9") springform pan and spread evenly with dough.
• Topping:.
• Melt butter, add sugar and stir until it dissolves.
• Add vanilla and milk, stir in almonds.
• Let topping cool.
• Spread on top of dough.
• Bake for 20 minutes at 200 deg C or 400 deg F.
• Cool cake.
• Filling:.
• Blend custard powder, 1/4 cup of the milk and sugar, stirring until custard powder is dissolved.
• Boil the remainder of the milk (3/4 cup), add to custard milk mixture stirring until thickened.
• Cream butter and add the custard bit by bit.
• Cover with plastic wrap and let chill in fridge.
• Assembly:.
• Cut the cooled cake horizontally (to make 2 layers).
• Spread chilled custard cream on bottom half of cake (cut side up).
• Replace the top layer, almonds on top.

BEE STING CAKE

Steps:

• Preheat oven to 375 degrees.With electric mixer, cream together butter, sugar and vanilla. Mix in eggs. Beat in flour, baking powder, salt and milk.
• Pour into 9 inch prepared spring mold pan(I use pam spray)
• Topping: Heat almonds, sugar, butter and milk until butter is melted. Pour over batter. Bake for 25-30 minutes. Serve warm.