Bienenstich. Oma's Bienenstich Recipe (Bee Sting Cake) By Oma Gerhild Fulson My Bienenstich recipe is an easy version of the traditional "German Bee Sting Cake". Sweet, chewy, nutty top and creamy filling. Ingredients: eggs, sugar, flour, baking powder, salt, milk, butter, honey, whipping cream, almonds, vanilla, vanilla pudding powder, Dissolve cornstarch in a little milk.
The yeast cake balances out the sweetness of the filling and topping. Bienenstich is a German yeast-raised cake with a velvety pudding-cream filling and a crunchy almond topping. It's great for afternoon coffee, dessert or just because you feel like baking a delicious German cake! You can cook Bienenstich using 8 ingredients and 5 steps. Here is how you cook it.
Ingredients of Bienenstich
- Prepare 1 of broiche dough recipe.
- Prepare 1/2 tablespoon of cake syrup.
- It's 21/1 tablespoons of sugar.
- Prepare 1/2 tablespoon of honey.
- It's 2 tablespoons of butter.
- It's 1/4 cup of almonds.
- You need 11/2 cups of cream pastry.
- It's 1/3 cup of heavy cream.
The bienenstich or bee sting cake is a German pastry that's a wonderful marriage of brioche, honey, custard and almonds. Great with a cup of tea! If you're a fan of honey, almonds, custard, and brioche, you'll want to give the bienenstich a try! Light sweet dough filled with a blend of pastry cream and whipped cream.
Bienenstich step by step
- Procedure.
- Prepare the brioche according to instructions. Roll the finished dough out to a thickness of about 1/2 inch, then trim it into a disk about 8 inches in diameter. Save the remaining dough, you’ll have it to some other purpose (if you can’t think of anything right away you can freeze it for up to two months). Put the disk on a parchment-lined baking sheet and paint it with egg wash..
- Right away, make the topping. Combine the sugar, honey, and butter in a small saucepan. Place it over medium heat dab bring it to the boil for about 30 seconds. Remove the pan from the heat, let sit for for about a minute, then stir in the almonds. Pour the topping onto the brioche circle and spread it out evenly..
- Allow the topped brioche to rise for about 1 to 1 1/2 hours until puffy. Meanwhile preheat your oven to 375 degrees Fahrenheit. When the topped brioche has risen bake it for 12-15 minutes until golden. Allow it to cool completely before assembling the cake. Put on lil cake syrup..
- Whip the cream to soft peaks and fold it into the pastry cream. Slice the cooled brioche horizontally into two pieces. Apply the filling (pipe it in if you wish) and put on the top. Serve immediately or refrigerate it for up to a day. Remove it from the refrigerator a minimum of half an hour before serving..
This torte is frozen. please store it in your freezer before serving. For serving please allow it to come to room temperature for I pondered about what to make and finally settled on making a traditional cake called "Bienenstich" or "Bee Sting Cake". My father was military, and my mother was born and raised in Bavaria. They married and we lived in Hawaii and California. As a kid, our family was stationed in Germany for a few years.
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