Evenly pour over the dough and place the pan on a parchment (or foil) covered baking sheet. Required fields are marked *. I used a stand mixer but you can just as easily mix it by hand or with an electric hand mixer. Place on a cooling rack and remove from the pan after 10 minutes. Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam up. You could take some shortcuts by using vanilla pudding, or Bird’s Eye Custard Powder, and I wouldn’t tell anyone. Anna, I recently ate a slice of this at a French bakery. By the way, I’m not a novice baker, so I have no excuses for all the mistakes except too rushed and not allowing myself more time. This cake is so good! I have whole almonds. Pour a little of the hot milk into the egg mixture. Easy + Traditional Pakistani Chicken Biryani. Possibly a dumb question. Heat the pan over a medium heat, stirring until everything has melted. I really enjoyed the results. As always, another great guest post by a “new to me” blogger. This post includes affiliate links. Thanks for this recipe it’s a keeper x, Ps stuck all of the bread ingredients straight into my bread maker on the pizza dough setting – totally lazy and it worked perfectly x. This happened to me too! They married and we lived in Hawaii and California. I have every intention of eating 1/2 of this cake. Just delicious. Are you preheating the oven and then baking, or starting with a cold oven? It always came in squares from a professional bakery so I can”t wait to try a homemade version I’ll try to remember to come back to rate it.. It just means a quarter. For the almonds, I used flaked almonds. Thank you anyone for the help. But work with it, and you'll get a pale, smooth mixture. This looks like as I remembered. The traditional combination of pillowy yeasted cake dough, creamy vanilla custard filling, and caramelized almond-honey top makes this Bavarian specialty one worth exploring wherever you come from. After the hour, the batter won't be doubled in size but will be a little puffy. My mom is coming for the holidays and I’m definitely making this! I had been drooling over this recipe for a few days until I finally found the time to make it, and it has got to be the most professional-looking thing I’ve made. My mother didn’t keep a recipe card, so I am trying to recreate her recipes from my childhood memory– which is getting a little fuzzier, each year! Beautiful cake and I love the name! Shape dough into a ball and transfer it to a medium buttered bowl. I must say I am not a baker, but following your directions was perfect. Poured it on the oven-ready dough and some fell through a large bubble in the dough. I added very little bourbon to cut the sweetness, but not enough that it was obvious. I have also never made a pastry cream before. Even though FoodBuzz didn’t provide speakers/panels/workshops or stuff like that, it was still fun to break bread and party with other bloggers. Ever since then, i have been afraid of the Bienenstich cake. This is optional, but you can add either Grand Marnier (which I did), Kirsch or even Amaretto. I came across this recipe and decided to make it for her 93rd birthday over the weekend. 3/4 cup milk. Popular Right Now. This was my first attempt at making this cake. Meanwhile, in a deep saucepan, place 500ml Milk. It is his favorite cake. I made this recipe, and it tastes excellent. Slice up 1 Vanilla Pod and squeeze in the seeds. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick. I think it will be a perfect item for my Christmas brunch! In a medium-sized heatproof bowl, mix the sugar and egg yolks together. Flatten ball gently with your palm until it covers the bottom of the pan. Assalamu alaikum wa rahmatullahi wa barakatuhu! Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST! bee sting cake Bee Sting Cake (Bienenstich) on smittenkitchen.com Done. This has to be one of my favorite cakes. TASTING NOTES: The cake is not very sweet. Remove from the Springform Pan and allow it to cool completely. After cooling the custard in the fridge, it came out fairly “flan like”. This site uses Akismet to reduce spam. You could use other nuts too like walnuts or pecans. I mean, if that's not the best way to get rid of thieves, then I don't know what is. Add butter 1 tablespoon at a time, mixing at medium speed until it is blended into the dough. Either way, this will be coming out of my kitchen some time in the next 2 months for sure. I will absolutely make this again…with more time and all the right ingredients! 4,416 views (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer. I could just dive into this cake, it looks so amazing. The dough should not stick to sides of bowl; if it does, add some of all of the remaining 2 tablespoons of bread flour until dough cleans sides of the bowl. Oh my goodness. Thank you!! As a kid, our family was stationed in Germany for a few years. Hi, Chef Dennis and his Wonderful Readers! I was in such a rush that I forgot the sugar, honey butter mixture on the stove so boiled a little too long and when I added the almonds, it had thickened up substantially…added a tad more butter and it did fine. In the Name of Allah, Most Gracious, Most Merciful This recipe is a quick pilau recip... Assalamu alaikum wa rahmatullahi wa barakatuhu! So glad you had success. It's a sweet yeast dough baked with a crunchy caramel almond topping. In the Name of Allah, Most Gracious, Most Merciful I have the best weekend treat for yo... Assalamu alaikum wa rahmatullahi wa barakatuhu! It’s not a problem, mistakes happen. Hi! Haha, probably because I actually don't have a very sweet tooth. Alternatively, for a different kind of cake, Smitten Kitchen's Bee Sting cake. In the Name of Allah, Most Gracious, Most Merciful. How wonderful! I never buy bread flour and most of the time i only have all purpose flour on hand. After it came out it fell a little, but nothing dramatic. Cool to room temperature. Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste. Gently press the dough down, and knead a few times (you’ll want to flour your hands). that honey topping is to die for! Debby–It was such a pleasure meeting you at FoodBuzz this year. This cake is not a cake in the traditional sense. I was wondering if my gas oven is maybe off a bit. On this blog, you'll find plenty of recipes for busy weeknights, slow weekends and everything in between. Whisk everything together. I never ever leave comments on any web pages, but I wanted to leave a comment here as I thought this was such a good recipe and it was a real adventure making it! This will prevent any extra leakage. I see the problem, and please accept my humble apologies. If it hasn't, let it stand at room temperature until it has. Recipes. Bee Sting Cake Cake. May 17, 2020 - Explore Rosa DeSensi's board "Smitten Kitchen", followed by 877 people on Pinterest. I am really excited to make this recipe work. 369. In the Name of Allah, Most Gracious, Most Merciful This is my mothers recipe for a si... Assalamu alaikum wa rahmatullahi wa barakatuhu! I like chocolate, but am a bigger fan of caramel and “chewy” sweets. May 7, 2017 - Explore Tanya Woo's board "Bee Sting Cake", followed by 124 people on Pinterest. Hi Dennis, l haven’t attempted a cake in a long time and l am unsure as your cooking time says 2 hours but following the recipe it says 20-25 minutes. I had maybe one small patch that this happened but the rest was fine and I could easily slice it in half. what an awesome cake with great memories Dennis and Debby! ", followed by 1841 people on Pinterest. ), Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. See more ideas about Bee sting cake, Cupcake cakes, Desserts. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. I actually used an 8 inch cake tin but recommend that you use the 9 inch. Until it's all on and evenly distributed. I didn’t have active dry so just used double the amount of fresh yeast and it was fine. The honey almonds…oh, that is really what makes this cake so special! Wow, did the real ‘Foodiewife’ write that comment?! The combination was perfect. (NOTE: I made the dough the night before.). I used an easy recipe from “Joy of Baking”. Spread all the custard onto the bottom layer. one teaspoon Ramona. I will write to Chef Dennis to omit the 1/3 cup honey under the dough ingredients. You’ll love this traditional German Bee Sting Cake. I made it today and both the dough and the whole cake have turned out the best of the lot! To sweeten things up, in goes 60g Caster Sugar. Also, I don’t have a stand mixer so did this by hand. The first according to one legend, a bee was attracted to it, and the baker who invented the cake was stung. In the Name of Allah, Most Gracious, Most Merciful I have the easiest spring dessert fo... Assalamu alaikum wa rahmatullahi wa barakatuhu! How long should it take, or have I done something wrong? I am from Singapore. Love your recipes BUT …… here we are using metric measurements so can’t use your recipes at all. I made this for a German Feast pogressive dinner and all 10 guests were quite suitably impressed! See more ideas about Recipes, Food, German food. In the Name of Allah, Most Gracious, Most Merciful This is how we cook a chicken curry ... Assalamu alaikum wa rahmatullahi wa barakatuhu! Remove from the heat and whisk in 40g Butter, cubed. By now, the 30 minutes rising time for the batter should be over. Cover and refrigerate for at least 4 hours, and up to 12. Bring some good German/dark roast coffee and you’ll hit it outside the ballpark! Thank you so much! Next, while the cake cools, we can make a thick vanilla custard because that also needs to cool too. Can I use chopped almonds instead of slivered? Had to include a shot of that golden bottom! I do have one question: in the dough’s final stage of rising, how puffed should it be before you top it with the honey-almond mixture and bake? Is typical german pastry cream rather loose like a pudding.? Once Christmas has settled down, I’m making this again. I tried mixing it in a mixer with some milk but it’s still fairly chunky. Thank You! ;). Please RATE THE RECIPE below! Do not steal or use without written permission from the author or give full credit where using. I believe this cake took my German grandmother back to her childhood, when she worked in her father’s bakery. I hope you’re inspired to try more of my recipes. What a find this was!! You could also fold in a little whipped cream, if you want a lighter filling. You can also use chopped almonds too. It has the texture of pastry, and the pastry cream is mildly sweet. I had to hide the last slice for Grandma to enjoy with her morning coffee. Having German roots, I have a few favorite baked items from the old world I like to make. Search for: ... Feed; The Weekly Newsletter. Thanks for the comment and I’m happy to hear the cake turned out well! Gently replace the top layer of the cake. At first, I couldn’t decide what recipe to make—sweet or savory? The combination of the cake with the crunchy, caramel almond top and the vanilla custard filling cannot be beaten. I also made the custard the day before as well. I agree with Chef Dennis… prolonged torture… of the best kind! I do hope that the cake turns out for you. Thanks for the delicious recipe. I love Deb and I love Smitten Kitchen and her version of this cake is very delicious. It’s more of a pastry texture and it is filled with a pastry cream and topped with honey glazed almonds. Whisk or stir before using to get rid of any lumps that may have formed. My goal in sharing my recipes and cooking tips is to make you feel more comfortable in your kitchen, so you find the joy of cooking! Thanks for laying out all the steps so nicely. There are many versions as to how the cake got its name—, According to Wikipedia: “the cake may have earned its name from its honey topping: according to one legend, a bee was attracted to it, and the baker who invented the cake was stung. Learn how your comment data is processed. Your email address will not be published. Cover the pan and let the dough rise until it is puffed, about 1 hour. Smitten with this gorgeous soft briochey type of bread filled with custard and topped with buttery sugared almonds I knew it was only a … I would NOT recommend this! Any reason would have done, but I knew Mother's Day was coming up, and my family did not have anything planned! Thanks for the recipe. The cake isn’t quite like an American cake. This is my husbands most missed dessert from our time spent living in the southern region of Bavaria. I love the name of this cake! Which brings me to this cake - the German Bee Sting Cake. But i do call it the... Bee Sting Cake | KeepRecipes: Your Universal Recipe Box To bake, place the tin onto a foil-lined baking tray to catch any caramel drips. This is one of the more difficult desserts I’ve attempted and I feel like I’ve been pretty successful thus far! Next time, I will probably omit the flour. Spread the pastry cream, leaving a narrow edge. I had never heard of a Bee Sting cake before stumbling onto this recipe while looking for German deserts. Could that be it? Thank you Chef Dennis. It will be a little difficult at first. The sunshine is putting me in the mood for Spring which I am so excited for. It will make a dough eventually!!! Happy Thanksgiving to both of you! Thank you for sharing this wonderful recipe! Thank you so much for all your kind words! Take a heatproof bowl. Return dough to the bowl, cover, and refrigerate for at least 4 hours (or up to 12 hours). When I was growing up it was always a special occasion when the Beehive cake showed up (of course mom always said it in German). baked alaska + smitten kitchen turns 10! If not using right away refrigerate until needed, up to 3 days. In the Name of Allah, Most Gracious, Most Merciful Most important q... Assalamu alaikum wa rahmatullahi wa barakatuhu! I just have one question: when I took my brioche out of the oven, it was amazing-looking. Bee Sting Cake Recipe – A New Family Tradition. I just smooshed it all together with my hands in the bowl until the butter was partly worked in and then let the dough hook have another blast. Thank you for this recipe. You’ll want to organize and measure your ingredients, milk (whole or 2%), vanilla bean paste (or pure vanilla extra or ½ vanilla bean), egg yolks, white sugar, flour and cornstarch. Cake in half but it didn ’ t sink at all and remained slightly sticky which i did wrong. 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