BEE STING CAKE (BIENENSTICH) II
Mmmm!! This German dessert is my boyfriend's and my favourite!! It is bread like with a sugary-almond crunchy crust and a vanilla pudding filling! MUST TRY!
Provided by Carol Chung
Categories World Cuisine Recipes European German
Yield 16
Number Of Ingredients 18
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.
Nutrition Facts : Calories 226 calories, Carbohydrate 20.2 g, Cholesterol 46.3 mg, Fat 14.4 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 7 g, Sodium 56.3 mg, Sugar 6.2 g
GERMAN BIENEN STICH (BEE STING CAKE)
This is a little time consuming but to die for. Very light. One of my grandmother's recipies. Makes an awesome coffee cake. My kids love it, when I make it I always have to make double because they just devour it. I have to hide the one for guests.
Provided by Marlitt
Categories Dessert
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 367.8, Fat 24.7, SaturatedFat 10.8, Cholesterol 42.7, Sodium 218.9, Carbohydrate 33.1, Fiber 1.1, Sugar 20.4, Protein 5.4
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