How To make Bee Sting(Bienenstich)
CAKE:
3 c Flour
1 pk Active Dry Yeast
2/3 c Milk
1/3 c Sugar
6 tb Butter OR Margarine
1 Egg
TOPPONG:
1 c Sugar
9 tb Butter OR Margarine
1 1/4 c Almonds (sliced)
2 tb Milk
:
FILLING 1 1/2 c Milk
1 pk Vanilla Pudding :
(3 5/8 oz)
Place flour in a large bowl. Add yeast and sugar. Scald milk, stir in butter or margarine and cool to lukewarm. Pour over flour, add the egg and beat until smooth. Cover and let it rise in a warm place until it doubles in size. Punch down dough and roll into a 10" round. Place in a 10" X 3" springform pan. Cover and let it rise again in a warm place until it doubles in size. Once the cake has doubled, place sugar, butter or margarine and almonds in a saucepan. Cook over medium heat approximately five minutes until butter and sugar have melted. Take if off the heat, add two tablespoons milk and cool to lukewarm. Spread over the top of the cake and bake in a preheated oven at 375!~F for 30 minutes. Loosen the edge with a knife, take the cake out of the pan and cool. Prepare pudding according to the package's directions using 1 1/2 cup milk. Set aside to cool. Once the cake is cold, cut it into two layers. Spread the cold pudding in the middle and replace the top layer. Serve. Makes one 10" X 3" cake.
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Bienenstich - German Bee Sting Cake
Dudu Outmezgine: Bienenstich - German Bee Sting Cake
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Bienen Stich Bee Sting
A classic sweet dough pastry Bee Sting
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How to Make a German Bee Sting Cake
German Bee Sting Cake is a yeasted cake with a beautiful texture, fantastic honey flavor (hence the name), a beautifully caramelized almond topping, not to mention a thick, creamy vanilla filling. For the full recipe please visit, Kudos Kitchen by Renee
Bienenstich (Bee Sting Cake) [Milky.ce]
Hi! In this video, I make bienenstich or bee sting cake. Bienenstich is a German dessert made of sweet yeast dough with a baked-on topping of caramelized almonds and filled with vanilla custard, buttercream, or cream. Don't forget to turn on the notification, so you will get notified when I post a new video ❤
BIENENSTICH :
125 gr bread flour
15 gr sugar
3 gr yeast
2 gr bread improver
65 g fresh milk
15 gr egg
2 gr salt
30 gr butter
Topping
30 gr sugar
12 gr honey
15 gr fresh cream
25 gr butter
30 gr almond
Diplomat Cream :
Mix custard and whipped cream
Custard Recipe :
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Song : Daystar - Hot chocolate
Song : Daystar - AM5:00
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Sallys Classics: Bienenstich Rezept / Bee Sting Cake / Sallys Welt
Ich werde euch heute noch meinen Blogpost zu meinem Video veröffentlichen. Ich hatte euch ja den Bienenstich gebacken und gesagt, dass man hierbei verschiedene Möglichkeiten beim Befüllen hat. Ich mag den Bienenstich, wenn er traditionell mit Hefeteig gebacken wird. Allerdings finde ich auch die leichtere und schnellere Version mit Rührteig super, vor allem im Sommer, wenn man einfach mal schnell einen Bienenstich backen möchte. Eine fruchtige und sommerliche Abwandlung davon bekommt ihr also in ein paar Wochen.
Jetzt erst einmal zum traditionellen Rezept, bei dem ein Hefeteig hergestellt wird.
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Almond Cake with Vanilla Cream Layer | Bee Sting Cake | Bienenstich
Almond Cake with Vanilla Cream Layer or Bee Sting Cake is a German dessert made of a sweet sheet cake with a baked-on topping of caramelized almonds and filled with a vanilla cream.
*You can substitute the cream I used by any other vanilla cream, custard and buttercream also work just as well!
The Cake:
6 eggs
250g (1 cup) sugar
125g (1 cup) flour
80g (3/4 cup) almond meal
60g (5/8 cup or 10 tbsp) corn starch
60g (1/4 cup) melted butter
2tsp backing powder
2tsp vanilla sugar or 1tsp vanilla extract
100g (1-1/4 cups) flaked almonds
Honey Glazing:
80g (6 tbsp) butter
40g (3-1/2 tbsp) honey
40g (3-1/2 tbsp) sugar
Vanilla Cream:
500 ml (2 cups) heavy cream
I used vanilla pudding fix and substituted milk for heavy cream to have a thicker consistence, alternatively you can use custard cream or buttercream.
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