I love how determined you are to perfect recipes Deb, its totally inspiring. Wonder what I did wrong? Thickness of the pastry cream Im sorry there are still problems with this. Hannah Its pretty firm in the end (hence the crunch topping). Some people mentioned concerns with the pastry cream being too thick I used cornstarch as Deb suggested, and did indeed find that the pastry cream went from runny to solid VERY quickly. Thank you for all your efforts and for sharing this recipe! And there will be a next time. Now, I am thinking of trying cupcakes for V day. This bee sting cake was AMAZING! My cake looked just exactly like the one in Debs photos, and was divinely delicious. This weekend Im baking my late mothers sour cherry cake from the Sisterhood Cookbook dated 1959. It was really tasty, but I would have loved to serve it properly but it was not an option given the topping failure. Okay so I flipped it out and all the nuts sunk completely to the bottom so it is like an upside down cake! Great recipe!! Other than tiny little lumps, it was very good texture. They have that elastic edge and they dont droop as easily as towels or plastic wrap or the towel/plastic wrap combination I used to use. But I did mange over the years to help it up a bit. Thanks for that. We have a bakery about half an hour from me that has been making this for as long as I can remember, at least 50 years, but they call it a bee hive. 2 large eggs, ideally at room temperature Ps. 3 large egg yolks Crunchy and yeasty and memorable. It would be awesome if your site allowed users ability to filter by those who have made your recipes vs. those who are just commenting how good it looks or how much they would like to make it. professional photographer. Thanks for sharing. I made this for the first time with 95% success! All recipes courtesy of Nick MalgieriYields4 servings, Your email address will not be published. I cannot wait to try this. It took us 3.5 years, until two weeks ago, in fact, to finally put the kids toys away. I then baked the cake for 10 minutes, then popped it out to put the caramel circle on it. So, a couple of years ago, I have started flipping my piece of cake on the side before cutting it with my fork. Hi Deb! P.S. I havent assembled it yet but just from the elements of it I say it is going to be wonderfully delicious. Now I *must* make it, I suppose, Is there a link to print this recipe and if so, where do I find it? Alexis I am sure you could coarsely chop them and have a nice topping. Immediatelyafter you refrigerate the dough, set a rack at the middle level ofthe oven and preheat to 350 degrees. First published April 17, 2013 on smittenkitchen.com |, Banana Bread Crepe Cake with Butterscotch, http://www.ruscuisine.com/recipes/breads-and-pastry/n271/, http://www.marthastewart.com/949556/bee-sting-cake, http://www.dailylife.com.au/food/recipes/beesting-cake-20111019-1m4b6.html, http://www.heidiannie.com/bee-sting-cake-bienenstich-recipe/, http://www.facebook.com/german.consulate.new.york, http://studio5.ksl.com/?nid=126&sid=7702714, http://cookoda.com/%DA%A9%DB%8C%DA%A9-%D8%B9%D8%B3%D9%84-%D9%88-%D8%A8%D8%A7%D8%AF%D8%A7%D9%85-bee-sting-cake/. Gail Thank you. I poured the topping on the parchment being careful to stay about a quarter inch from the line I drew on the parchment. I still have confidence that I will do it someday, who knows. Exclusive TV sneak peeks, recipes and competitions, Join Tejasvi Chandela at 'The Baker's Table'. go figure. Wow it looks like a classic!!! I carefully slid the top layer off after slicing with two spatulas and then slid it back on top of the pastry cream. This turned out beautifully, and I couldnt have been happier! My fave german cake and one of the few classics one can still buy in the bakerys all across the country been around since the 15th century. With all the posts its obviously a big hit! King Arthur Flour company in Norwich VT makes a cake like this, called the Bee Sting, and sells it at their store and factory right there. 1/4 cup granulated sugar sigh! I would like some input as to why my almonds sank. Wonderful blog too, thank you. I will leave an updated post after the cake is complete. My teachers recipe actually calls for kneading, (rise) followed by rolling out the cake dough it bakes on a cookie sheet. Weve since moved and I daydream about these treats regularly. Your recipes never lead me astray, and I am absolutely frantic to try this one out! Make pastry cream: Warm milk and vanilla bean scrapings (if using; if using an extract, dont add yet) in a medium saucepan. I let it cool in the medium pan I cooked it in (for too long), and when I went to use it I realized it was just one round flat brick (similar to peanut brittle), I warmed it slightly so the bottom unstuck but it stayed in the same round shape (just slightly smaller than the cake itself) and I just put it on top of the cake and into the oven. Cake tastes yummy & the almond topping is divine. I was nervous about the topping falling into the cake after reading many of the comments, so I pro-actively spread the almond topping in a rough shape of the cake (I traced parchment) and carefully flipped it onto the cake batter and it worked out perfectly. Ha! My dad doesnt really like desserts, but I made this for his birthday cake and he LOVED it! [insert German word for NOM]. :-), I am making this as soon as I am able to gather ingredients! I greased a springform pan and lined the bottom with parchment paper. She didnt make this cake but I remember loving a not-too-sweet yeast cake made with apples and cottage cheese. Made this today and am really excited about it. Thank heavens for your suggestion of putting it on a foil lined sheet. Any ideas for substitutions? Mix the heavy whipping cream with the instant pudding mix. We could not manage to gag it down and ended up tossing 3/4 of the cake into the garbage can. Three years ago: Shakshuka, Easy Jam Tart and Classic Cobb Salad I made sure to caramelize the topping. I just cooked it untilt he sugar disolved. in vanilla. Its fantastic when done right, isnt it? This looks delicious! I 100% recommend this cake its light and rich at the same time with a delicious crunch on top. This made the people of Linz angry, and they decided to attack those in Andersnach in the early hours of the morning. This kind of reminds me of Boston cream pie except the top has almonds instead of chocolate ganache. Pour the cream into a bowl, scrape sides of thebowl clean with a rubber spatula and press plastic wrap against thesurface of the cream to prevent a skin from forming. I might even turn this into a type of Boston Cream Pie, by letting chocolate glaze drift over the entire cake, and use the almond crunch as a hedonistic gilding the Lily for chopping and sprinkling over all. Made this and it turned out great! (seems like the major issue in a lot of comment). The best recipe I have ever found for the home, previous to reading your post of course, was from Richard Sax. You mention that the cake is best if served the day its made. 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. It runs a bit cool. Which translates to Leg sting. 1/4 cup granulated sugar. My cake is in the oven! Ready in 11 mins for my oven. Next time I make this, Im going to whip some cream and fold it into the custard, just for a little extra glamour. Its so elegant in its simplicity, its like something youd imagine coming from a Viennese pastry shop. I know youre a busy lady with blog, book tours and a family! How can I prevent this? Spread with filling. What my German-born marzipan-fanatic mother requests every birthday/Mothers Day/opportunity that she senses Im in a baking mood. Nelleke You might want to use cornstarch next time. Use a piping bag or offset spatula to spread the cream filling onto the bottom layer of each slice of cake. This was a favorite when I was on a mission in Germany. QUESTION! Thanks again!!! Realize you might not have tried it but would love to hear your best guess? I can only imagine how incredible this would smell baking. Preheat the oven to 350F. No time to read thru your hundreds of comments but the cake has fallen terribly and most likely will have to do over. If so do you recommend doinng the two rises in the muffin tins directly? My grandmother was German/Lithuanian. I think the extra flour and taking care to deflate the dough gently, but over the entire cake, after the second rise & using tiny tiny spoonfulls of the almond dough saved my cake. Until now, I have never dared to make one myself. a very difficult time with this recipe. Bring it back to room temperature before adding the almond topping and baking it. p.s. In my defense, in that period of time, I moved apartments, had a kid, wrote a book, and went on a 25-city book tour, all while (mostly) keeping up with this here website and spending a truly horrific amount of time staring slack-jawed social media ahem, maintaining occasional hobbies. I cut the second rise a few minutes short to put the topping on and shove the cake into the ovenI could almost see it rising in front of me. I did not have a problem with the almond topping sinking, but the top of my cake collapsed while it was baking and left a crater in the middle. After it cooled and retained its shape I lifted it out of pan and onto the countertop to cool further. to the sliced ones? Frustrated MOM! the first time I made it, I used the 3 egg whites to make meringue cookies shaped like mushrooms, and then made ladybugs out of strawberries and chocolate, and little bees out of jellybeans and sliced almonds (as the wings). Yum!!! I heard you mention this on the Joy the Baker podcast and meant to go dig around in my German (by way of Buffalo) great-grandmothers recipe boxes. Why was it so runny? I gave this one a try over the weekend, but while baking the almond topping sank all the way to the bottom of the pan and the entire cake ended up a gigantic collapsed sinkhole. I use it when I make bread. Maybe Ill just cut out the middle when I slice it in half to add the custard. Thanks 3 tablespoons all-purpose flour or cornstarch [updated] Smelled great. I think it would have been much better to put the almonds on the bottom of a well-buttered cake pan and then invert it. I did as others did and baked the cake half way and then out the nuts on. What a beautiful cake and a great name, I have never heard of it here. I am German and this is my favourite cake! Maybe use 2 1/2 cups,to stiffen it a bit? Thought you might like to know Milk Street Kitchen radio called you out on this cake as a reference, a caller was asking advise about it and Chris referred her to your site. I live at 3600 ft. Ive made this cake three times now. Read other comments too late. Wow! I look forward to Bienenstich joys! It sunk. I think. My almond topping drops through the cake when baking? But if you try to make this cake in an American rimmed baking sheet you will end up with honey overflowing all over your oven. Sift together flour, remaining sugar and salt. I added 2 teaspoons of honey to the pastry cream in the final whipping it pulled everything together. Oh my!! So, I made dinner. And, my taste buds are tingling :-), THANK YOU! Deb I live in Israel. I may have over-baked it slightly, so the following day the leftover cake was dry. I miss Germantown good I now live near Germany if I want a Bienenstich. I like this new development. Thank you so much for posting this recipe, I absolutely loved it. I could not catch a thief either! It is absolutely one of my top 3 favorite pastries, and its German, not Austrian or French. Going on my weekend cook list! Its one of the most typically sold in bakery shops. I dont think that you can just substitute corn starch for flour in the pastry cream I tried it and my cream turned to jello. However, despite living in Germany and now Austria, I am yet to find a good local Bienenstich. I never would have tried this if I didnt see it here. Now I want to make Bienenstich for mothers day. Refrigerate until time to serve. Remove from heat; whiskin vanilla. It was divine! Bienenstich! Thanks, Sherry. http://www.onlineconversion.com/cooking_butter.htm. Needless to say, this has not been stung. My mom and I made it a few years back for my birthday and I remember it being so darn rich and decadent, but so delicious at the same time! In fact, I thought the raspberry jam was what gave it its name, because all the little seeds were like bee stingers! This was one of my favorite cakes! Ah, geez, Yorkville/Germantown. You did it!! Ooops! I am staring down an extra piece we were sent home with right now. Since the cake was thinner than the one with filling the sinking issue did not cause problems in processing a.k.a. When the cake has cooled, slice in half crossways to make two layers. forgive me, but the premise here seems awfully thin) emerged, something about a bee being drawn to the honey topping and stinging it/it not being an authentic bee sting cake unless it has been stung. When I cooked it, there was a lot more caramel than the first time, which made it very gooey. Totally sunk in the middle and wet on the bottom. (I also used it in the custard recipe from last summer with little complaint.) My German grandmothers cake that Ive always wanted to reproduce is what she called coffee bread not very sweet, yeasted cake in a square pan with about an inch of cinnamon sugar on top. I make a similar almond cake without the yeast or filling and its amazing. I have to confess: I dont adore honey. Lisa What kind of yeast is considered regular yeast in Jordan? This one looks even better, a perfect salty sweet combo which is my favorite :). However, my almond/honey mixture sunk into the cake as it baked. : ). (Not even freezing it? This is a very interesting Bienenstich Kuchen recipe,welchen Ich diesse Wochen Ende versuche.Ich habe verschiedene Bienenstich K. schon gemacht, and they turned out great,von meiner Essen/Gelsenkirchen Oma oder auch from Lecker.de. I used almond extract instead of the vanilla bean. I have Bienenstich every summer when I visit my family in southern Germany. While gradually pouring in the milk/butter mixture, start kneading at low to medium speed, using the dough hook. Scoop the honey nut filling out onto the outer edges of the dough. When I put the almond mixture on the top it just kept disappearing into the cake. I love bee sting the bakery near my in-laws(in country Victoria, Australia) does a great one (a good reason to visit :)) but I would love to try make one at home thanks! Cut the cake into 12 slices by first cutting it in half lengthwise and then crosswise. Recipe by Carol Chung Chi Wa Updated on August 4, 2022 Prep Time: 30 mins Cook Time: 30 mins Additional Time: 1 hrs Total Time: 2 hrs Servings: 16 I am speechless. I made this cake the other night and found that it had a very yeasty taste. In a mixing bowl, combine flour, dry yeast, sugar, salt. found a love of food photography being german myself i can tell you that this looks fantastic! Not sure when I will try this again. I made this for my daughters 30th birthday. The first time I made this cake it was a triumph but this time Im using a different oven and although I buttered the pan well and the skewer comes out clean, and the knife runs easily around the sides, when I flip it she just stays put and the almonds start to fall off in chunks! (When it was done, I was afraid that the springform pan may have made it more dense since the sides of the pan are a little higher than a traditional cake pan.) Add vanilla. They look gorgeous in the window, but the whipped cream/pastry cream, etc. I know this post is five years old but I made this cake and while baking all the almonds sunk! Of all time. After contemplating it for years, I finally got around to making this cake, for Easter. At the resulting celebration the next day, the two apprentices were allowed to ask for a special dish a cake that has since then been called Bienenstich. HOWEVER the crunchy topping was revelatory. Then we put the custard in the center after whipping it again, and despite the smell of beef roast in the kitchen, we both tore into that thing. Meanwhile, whisk theremaining milk and cornstarch thoroughly in a small mixing bowl andwhisk in the yolks. Just what I was looking for! Then, after spreading the filling, put the slices on the filling, keeping their order. I Trying to baking this cake was a disaster, it didnt quite think that I was doing it. this looks delicious! Hi Deb- Do you have honey preferences? At Fantastia, it was called the Beehive and the proportions of the cake was 1 inch cake base, 2 inches custard, and 1 inch cake top. I am so glad I have a recipe for it now! Please check out the book when you have a chance; it has never disappointed me. Serve in wedges; watch out for bees. My mother still makes a delicious one for her dad on his birthday each year. This year I finally got around to making my Omas svetchenkuchen, a plumb cake with a shortbread crust with almonds on top, for Rosh Hashana. As always, the directions, pictures, and tips made this a fun project. Oh right, forgot to tell you! Drizzle in warm milk mixture, a spoonful at a time, whisking the whole time. . It looked not at all like the picture but tasted absolutely delicious and had an awesome tender texture. Not-too-sweet, but with crackly caramel? Thank you for putting this recipe together, its amazing! Love that crunch on top. Has anyone yet tried to remedy the sinking almonds with the extra flour? I used Rapid Rise yeast which on the internet said is the same as Bread Machine yeastand seemed to be faster than regular Active Dry (which you warned against)what else did I do wrong? This is often whats used in pastry cream. Bring the custard! For sure, though, do not let this cake rise longer than required or put the almond in thick clumps or you risk the toppings sinking in. I was raving about your recipe to my mother and she tells me my Grandmother, a well-known Australian cook, has a bee sting cake in her recently published baking book. Seriously. Im a big long time fan but rare commenter really excited to get your new cookbook and hope you plan a stop in Toronto! Thanks a lot! Lindsay, mine came out gooey and undercooked also. I have a question. The only disappointing thing was that the caramel didnt get as dark since the cupcakes didnt take as long to bake, so next time I may try to cook it a shade darker or even blow torch the tops a little. If you put them tightly next to each other, you should hardly see any gaps. Yes, I am that old! For anyone who is trying this; you might find a combo of both cornstarch and flour to be more workable and less likely to fail. But no reason you cannot try it. Thanks again! Am I weird? Other than doubling the amount of custard, the cake was delicious. I definitely want to make this again but also want to correct my mistakes. No action whatsoever when I tried to prove some brioche and lo and behold, the yeast had only expired some time in early 2012 Oops. Wow on this stormy day, thise cake would be perfect for an afternoon tea. This way, when serving, you can cut smoothly, only the two bottom layers, between the pre portioned slices, and nothing should be squeezing out. I also didnt add butter into the pastry cream. Just looks a bit odd. ok, I feel really cheated because my mom was German and she made all kinds of German goodies, but never this cake! For the pastry cream, I used 1 tablespoon of cornstarch and 2 tablespoons of flour per Comment #404 Joannas suggestion (thank you). Cover the bowl with plastic wrap and allow the dough to rest for 60 minutes. It was drier and less tasty. :). You have no idea how thrilled I was to see this. What a treat these will bring to the Shavuot table tonight. I would really like to get to the part where I put cream in it. This was one of *my* favorites growing up, but didnt know what it was called! It is an incredibly special time for us all. That pastry cream is a killer. Do you think it was just too warm (I think it was 80 even inside their a/cd house! Also, only give it a minute before flipping the cake out for the same reason. Here are the things I dont understand in the custard recipe: 1) warm milk and vanilla and set aside (how warm? Looks delicious enough to fall of the no-flour wagon! I am definitely going to make this some time! Hi Heather! Reminds me a little of madeleines. Then gently use a rubber spatula to spread the topping over the surface of the dough. Ive made this cake probably half a dozen times over the years, and each time its delicious but with a few consistent issues the almond sinks to the bottom and the batter/dough often overruns the pan. Bienenstich, or Bee Sting Cake, is a traditional German dessert cake made from yeast risen cake, baked with a honey almond topping that is then sliced into two layers and filled with a light and fluffy vanilla cream. sounds like since some of my topping did soak through, as visible on the bottom of the layers, ill not risk splitting them, and just stack it tall. They will completely ignore instructions to stay outside and find any open window an invitation to join the cook. I have been trying to find this cake or recipe for years. Had to try a couple times to get my custard right but when I did it tasted just like how I remembered it! Overall, the cake looks beautiful and the taste of that topping ay caramba! Pittsburghs favorite cake is a burnt almond torte made famous locally by a bakery with a German name. Use the dough hook attachment to knead the dough on medium/low speed for 10 minutes. Looks awesome!Ill be making this for my oldest sons birthday! Your directions and helpful hints were spot on. Ill bake one for next time we get together. This looks incredible. I also had the problem of the almond topping melting through the cake to the bottom of the pan. Although, she is after all, your mom, and probably deserves it :). I doubled the cream recipe. I made this cake today dare i say? Thanks for the memory nudge! Used the springform pan. I tried the custard with cornstarch for one, and flour for the other, the cornstarch one ended up in the trash, like others, it turned to glue for me. Sorry, the cake looks interesting too and I plan to try it, but the obsessiveness is what I really appreciated this time round. I saw it a few weeks ago at the German meats place in Seattle but did not dare to try it. Bienenstich, also known as German Bee Sting Cake, is classic German sheet pan yeasted cake topped with sweet honey, crunchy almonds, and filled with a vanilla cream that is light and fluffy. I was so dismayed over that cake and then I was nervous about the cream too, which I had doubled into an almond cream. I think Ill be baking this for my birthday cake on Sunday. Though it can be considered a classic, there is no official recipe, but instead there are countless tasty variations, though every house wife has her own secret favorite. your recipes have made many of my friends and family members very happy and you keep me inspired. Who doesnt know that the answers to all of the above are: YOU! The topping is very tastyits hard to miss with honey, butter and almonds. So I made this tonight. Combine milk mixture with flour, butter, and salt in the bowl of a stand mixer fitted with the dough hook. Seconding! Undaunted by the minor detail of having never tasted said cake, I made not one but 2 and I gotta say, while it was a tad labor intensive, it was not difficult and it was pretty doggone good. Where did i go wrong? This is my favourite cake. A few weeks ago, still thinking about how to achieve my own cake visions, I ended up finding a glorious recipe for a similarly almond-crunchy-topped-cake (swedish almond cake), but I was going for excess so I cut it in half to add the custardy middle from this recipe. Also made it the night before serving it at lunch, and it was great not dry at all. Please advise readers to not let second rise for too long or disaster!!! Like you, we purchased awful knockoffs that bakeries and diners made throughout the years. Many people have said the same. And the smell of it baking was just amazing! Granted Jayne has a way with cakes, much like you, so I owe her a ton. Allow to cool for about 30 minutes, whisking enthusiastically every 10 minutes to get rid of any steam trapped in the custard and helping it to set. If youve got the time for a quick read that might make you smile, click on over to the story of how your recipe turned out at our place. I used to have this cake at a little deli in my town and I was the only one I knew who liked it. Sinking almond topping So sad to hear about this. It rose over the edges, many of the almonds cascaded onto the silpat cookie sheet under it, and the rest sunk. Maybe too much yeast? I really admire your determination in taking on this challenge. Love this cake btw, never heard of it before. Funny enough, the two POUNDS of leftover sliced almonds were from a Passover project I abandoned last year. It was close enough to the top that I should have guessed it would do what it did overflow majestically and lose half the topping as well as a good bit of the cake. Calls to German bakeries to see if they sold it were almost futile, until I found one in Ridgewood, Queens that sold us a whole one that was rather awful; lets not speak of it at all. Thank you for this recipe which I will try very soon! Hoping it thickens as it cools. Surprisingly we found a bakery here in the New World that sold a marvelous, totally authentic Bienenstich. Who knew?! The dough is a cake batter (poor translation for Rhrteig) It is not only different in my familys tradition, cookbooks describe the recipe different as well. Cover the pan with a towel and allow the doughto rise until it is half again larger in bulk, about 30 minutes.Uncover the dough and refrigerate it for 20 minutes. ive baked the layers (two thin 8 inch rounds, each with almonds fate unknown for splitting these thin layers or making it so there are almonds in the center also!) 4) I did what several people did and baked the cake for 12 minutes, and then added the almonds and baked for another 12 minutes. Hi Deb, And yeasty cakes. You see, this is my first time baking a cake so I figured it was a win-win situation. I used cornstarch for the filling but it did not set. I was wondering also, is it normal for it to dry out somwhat quickly? its so challenging to weed through the oh my goodness this looks so good! to find all the experiences and tips! Ive thought about making it but had been intimidated by the many contradictory recipes out there. Just made this. When I was in Germany I would often get it at the little bakeries tucked in the subway stations. I followed this to a tee but the cake puffed up too much while baking and pulled most of the almonds down with it. I was going to a party, so I quickly candied more almond slivers, poured them on the top and let them cool while we were driving to the party. Will know better for the next time. Who has the stick-to-it-ive-ness to not get discouraged while testing? Would cake flour help with the density or should I hand mix it rather than using a mixer? If only I wasnt at work. For Passover purposes I bought a giant bag of whole almonds that went unused, and are beckoning for a purposelike a Bee Sting Cake! Immediately place the baking dish in the oven and bake for 20-22 min, rotating halfway through. Wonderful cakemade it to my husbands top 10 list! In fact we had these at our wedding reception as the cake and dessert. If I had a band. Thank you to Smitten Kitchen for the recipe! That was 1981. I havent had this cake in 40 years but you can bet I will keep this wonderful recipe for the next special occasion! The creaminess of the icing contrasts beautifully with the crunchy topping. Did you see that Martha published a recipe in the Dec. 2012 issue of Martha Stewart Living? I might just make double honey glaze on purpose this time and extra custard! (If youre ever making a road trip north, I highly recommend a stop there.) I Couldnt stop thinking about how much I wanted to make it at work. It is made of two sweet yeast bread layers filled with vanilla custard and topped with a crunchy almond and honey topping. Made this cake yesterday and it came out very good overall. Pour the almond mixture evenly over the batter. Then let set so the almond topping has a chance to harden a bit. They say it definitely has the taste of a breakfast pastry rather than a full on cake-cake (just FYI for those that might not have had one before). Any suggestions? Some commenters have come up with some clever ways to handle it, and they all seem to work! I will not butter the sides of the pan all the way to the top. I love it a lot tho at times your recipes are a bit rich for me. Thank you so, so much for making and posting this! I googled the ingredients and style, and of course my fav baking blogger had already come up with the perfect recipe! Thanks for your test lurching Deb! The resulting cake is yummy, but the ugliest thing in the world, and theres no chance of slicing it in half to put in the pastry cream its just too soft, and all of the almonds are in the middle of it instead of on top, so it breaks very easily. Rahmspinat - German Creamed Spinach From Frozen. I had plenty with the proper filling, though, and they were much better. This seemed to work well. Form dough into a ball using your hands. Cake. Its fabulous and simple. Make the cake a day ahead before serving. Karima I used to live in a walk-up, but Ive been living in an elevator building since 2009, so that helps. Thanks again for your help. But I made this yesterday and it was a big hit with my friends! This cake was excellent! I always thought it would be difficult to make, but youve made it so simple! Ill reduce the flour next time I make it, or better yet, just use my tried-and-true recipe for pastry cream. The cake has a gorgeous, moist texture. Turn the base of the tin upside down, so it no longer has a lip. Still tastes good, though. Im feeling a bit dejected. Baked as directed. Thanks! Best tweakI only had half the almonds the second time around so I added chopped hazelnuts to the mix. I seem to have sacrificed the integrity of your cake to save the flavor of my custard disaster My doctored filling wasnt as thick as the original custard and spilled out all over the place (even after sticking it in the freezer for an hour before putting the top on). As it cooked, I added some additional almonds and a few peas of butter so that the top still browned. Hi I just made this cake yesterday and I love it but the cake was oh so dense and flavorless, I have no idea why. I weighed the flour, 250g for 2 cups. One of my favorite cake. because my children (All runners) eat only nuts and twigs. And my husband does not eat desserts. After the second rising I added some lemon zest on top, then peeled the caramel layer off the parchment paper and carefully placed it over the dough. I have baked my way through a few of your recipes and it always always turns out so well. Marian. Ive been searching for it ever since (not hard, clearly, since Google would surely deliver, but in every one of my dozens of baking books, to no avail). Thanks for all your hard work on this site its appreciated more than you know. My friend on the phone was wondering if I got hurt or something. Add the batter and sprinkle with almonds. This most beloved of German cakes is perfect for afternoon tea. Like others I had problems with the hot topping sinking in in places, which makes for nice variation in texture but for very difficult slicing. Thank you! Its beautiful! No leaking, no sinking perfect! You RULE Deb! While baking, it seems the topping kind of sunk into the cake, especially in the middle. Mix together on high speed until mixture begins to form a ball and is smooth, about 4 minutes. Oooohh looks amazing! Cant wait to try this. I made this last weekend. Would love your recipe for the carrot cake. Mmm. Used slivered almonds, added 2 tbsp of flour to the dough, and spread out the almond mix on parchment to cool before gently scooping it onto the raised cake. I am so happy to hear that both you and your dad liked this recipe its also amazing to hear that it worked with Gluten Free flour! Im definitely going to try this one again wish me luck! Using a pan with a larger area leads to a thinner cake and it perfect with the almonds on top. So reading through the comments, I feel like I better understand why its not good to do this cake the night before. The smell of hot honey travels a long way and brings the bees a humming. I only missed the line saying that the almond top should be done during the second rise, so I put the batter in the fridge while making the almond crunch -which I left shortly cooling on a Silpat. I know Im not adding much to the conversation here with 200+ comments before me, but I just had to sayWOW. A person needs fruit in a cake. I used a 9 inch springform pan, so no issues with dripping caramel or getting it out of the pan. I do not remember using yeast, but Ill check my recipe. Reporting back: Made this with rapid rise yeast, topped with the almonds after the first rise and then let it rise again (covered with plastic wrap) for about 15 minutes. Just to point out, in the paragraph on the week of experimenting with the cake, you spell it Beinenstich once. Pour a small amount into egg mixture, whisking constantly. Heyho Thank you for all your delicious recipes. Remove the pan to a rack to cool for ten minutes, thenloosen the topping from the sides of the pan by inserting the pointof a small sharp knife 1/2-inch down between the topping and the sideof the pan. I would love to make this but my daughter is allergic to almonds. Yummmm! The Bienenstichkuchen I know is a sheet cake with the distinctive sugary almond topping. Transfer to a cooling rack and let it sit in the pan for 10 minutes. HELP!! So there you have it. What did I do wrong and how can I correct it? This looks just like the one I can get here in metro-Detroit at one of our local specialty market stores the only place I have ever seen it available. It sleeps happily and comes to life at room temp. Anyway, I dont want to take too much of your time. Made this for Easter today. It still tasted good tho I must say the yeast was a bit unusual to my taste but my son in law who has a German grandma said the cake reminded him of something he had that she made. It was sublime! Thanks for the recipe! This would make a cute Mothers Day cake. Allow to boil, whisking 30 seconds. My topping gets swallowed a little by the cake, more in some areas, but mostly stays on top. The second and third time I made this I baked it in a springform pan. But then the bakery sadly went out of business, and I have never had a Bienenstich like it again. I was thinking maybe the topping was still too hot when I put it on the cake?? Sift together flour, baking powder and salt. Though now that I look at our recipes, I think our cakes were similar in name only. Yeast cakes. I just made this cake and it was amazing! Immediately, bake the bienenstich in the oven for 20-22 minutes, rotating the pan halfway through. I will have to try your version. So disappointing. and finally youve answered a question ive always had bumping around in my head when reading your blog: WHO DOES ALL THAT GROCERY SHOPPING FOR YOU? I remember being thrilled that on a Sunday bakeries and florists were open in NYC (where we lived on Long Island, blue laws had everything closed. I give instructions for mixing it by hand, too. Nothing like The Olden Days as my sis and I used to call them! We are all about tasty treats, good eats, and fun food. No pressure.. Berry season looms at farmers markets everywhere! second, I made this back in October and again today. Cant wait to make it! Ive been looking for a mom friendly version of a bee sting cake. Awesome. Bienenstich Kuchen - or Bee Sting Cake - is a traditional German dessert comprised of two thin layers of yeast cake with a creamy filling, and a crunchy, buttery, honey-and-almond topping. And 1 cup of filling is indeed too less, since its the best of the cake, yum! So many cakes, so little time. Looks like some people are having trouble making this, but it looks too good not to try, so off to the kitchen I go!!!!! I was in college then andl living in the dorms, and had no idea how to cook/bake. Cannot wait to give it a try. Well, you had me at the very first photo. I had a tiny bit of sinking in the middle, but otherwise, held up beautifully. Listen to this audio file to hear how to say "Bienenstich" in German. Now to figure out how to make this vegan for my husband. Then, stir in the almonds and cinnamon and leave in the warm pot. I can always count on and trust your recipes. Not sure why I hadnt responded sooner. Thank you for this researched and much tested recipe. It has to be less than 105F or it will kill the yeast surrounding it. Stayed up late to make this on the basis of the photos and recipe almonds all sunk to bottom and see this is what large number of people have encountered. I have used instant pudding mix in this recipe because its quick, easy, and delicious. But the result was bad.I followed your direction word by word. Weve been redecorating the living room for the better part of a year well probably put the pictures back up in a week or six; please, dont rush us. Step 1: Prepare the yeast dough First, warm the soy milk, vegan butter, and vanilla extract in a saucepan until lukewarm. This single-layer cake is split and filled with pastry cream; I used a thin amount (about 1 cup) but for a more traditional towering bienenstich (which are often 1:1:1 with halved cake layers and custard) you might want to double the filling. A must-try dessert! Thanks for the recipe. That was hilarious (am reading this on a laptop while cackling insanely. Bake the Bienenstich in a preheated 350F oven for 25 to 28 minutes, until the edges are golden brown and the topping is bubbling. I made this vegan (includes the honey) and it was a huge hit (including non-vegans). Ans I turn to your blog when I need inspiration. As Deb says, it should be several shades darker by cooking it. This reminds me a bit of the cream-filled yeasted pastries my German Oma used to make when I was a wee one only hers were without the honey-almond topping, which sounds magical. I did have to bake it for about 30 minutes instead of 20-25, but that again could be the perils of my chilly workspace. :) Honey and almonds and pastry cream, oh my! SO thank you so MUCH for making my annual womens weekend even better! Four years huh. *Note - the dough will not rise much. 2 tablespoons unsalted butter, cold is fine. Hi, I will make it again this weekend! I spread the almond topping on the top of the cake as directed, but much it sank into the batter when I baked it. Tonight I did a practice run and Im not sure if it was because I converted (perhaps not accurately?) Sprinkle some flour over the top to stop your fingers from sticking, and press it evenly to cover the bottom of the tin. The cake is not very sweet, and it absorbs some of the creamy center to create a thin dense layer of cake on top of the dryer layer. I also grew up with this cake and it was my favorite. I am thrilled to see this and cannot wait to make it!! Its a little para tucked away in your recipe. Just found it today and the cake turned out perfect!! The first time, I had an epic fail when I tried to take the cake out of the pan- Cakes and I just dont get along in that way. She was big into baking, so hoping theres something in there among the 86 different recipes for kuchen. and it worked perfectly. Shell love this, thanks for sharing. After its chilled you fold in whipped heavy cream (slightly sweet). (Mine was fairly pale, but having burnt candies at this alt. Bienenstich (bee sting) is one of the most well-known traditional German cakes, that is prepared in a sheet cake form. Im sure your mom was thrilled. Because it was so moist, I couldnt half it, so I just served the custard on the side. Since it is now after 6 PM and my daughter has a 14 month old who is allergic to sleep, she asked that I make the pastry cream tomorrow. Very close! A few things to note: -I didnt make any adjustments to the cake batter or almond topping. How do I pin the recipes on this site. Watch it because it will whip up quickly. Thank you SO MUCH!!! Stir in almond extract. Hi Deb, if I had known you were looking for the Bee Sting Cake recipe, I would have given you the one I use all the time, since it is one of my favorite cakes all year round. @Kharis: Thank you. I made this cake tonight and it was so wonderful. It was delicious with a custard-like filling. Should have read the comments first All the filling feel through to the bottom, as did others. Remove it from the oven, and cool in the pan for 30 minutes, to allow the topping to firm up. Thanks for the recipe! Not a bit of the topping stayed on top, it all sank into the batter and migrated to the middle, even though originally I had topped the entire cake with it. Love the story and the look of the cake- Im not much of a honey lover, too, but I ADORE the look of little Jacob as he watches the candle-lit birthday cake! Blasphemy on any account. I am ready to get started now! So as written this recipe does not work super well at high altitude. 2- In a separate bowl sift or whisk together flour (almond and all-purpose), baking powder, and corn starch. Deb Thank you so much! I did have one question: after spooning the almond topping on to the cake batter, it proceeded to sink straight to the middle of my cake while baking. Do you have any thoughts or input from your extensive testing? Lets do it! . I like the look of her pastry cream, but Id be interested to know how her recipe compares to this one, before attempting this cake for my husbands birthday (must be perfect!). Maybe part of it is being Germanboth my mother and father were German, and we are a stubborn (I like determined better) people! Has anyone tried that approach? Every single time it was perfect. The final result was horrifying to behold but sure enough was delicious I just heaped the pastry cream on top and we ate our messy portions with spoons. years ago, and Ive never had the like again. I found that inside the cake, it was just fine. Did you see the Beesting Cake is the cover cake/recipe on King Arthur Flour Baking Sheet this month! Nooo!!!!! Congratulations on the IACP! Grace and others asking why the cake cant be baked the night before This is more of a personal preference. Hi Deb, Any other changes I missed, aside from increasing the topping sugar content 1 Tbls. Thanks for sharing and bringing back good memories! My grandmother grew up in German Brooklyn and Manhattan during the 20s and 30s as well! Which might account for the extra sweetness your mom remembers? Bienestich Torte is to die for! If you like yeasted cake (and are looking for another project) I really like tarte tropzienne, which is from the south of France. This though, to my disappointment, was a humongous flop! It looks like it totally paid off and you can be proud of the result! He wrote an absolutely WONDERFUL book in 1994 titled Classic Home Desserts which should be in every bakers library. I made every effort to follow it to the letter. it was just a little extra caramilized and oh so yummy. Only knead the dough for about 10 minutes. Yes, really my name is Texas. It's made in the spring to celebrate the arrival of summer. LOVE Bienenstich! So, with guest arriving soon, I made the best of it and grabbed my trifle dish. It saved well for breakfast with coffee the next morning. I cooled the almonds pretty well, but they still sunk into the batter almost immediately I scooped them on. And pastry cream. Continue cooking for one minute longer, then remove it from the heat. It might still taste good but now I am using the pastry filling on top :). Thank you for explaining. It is pretty worth enough for me. Just reading the recipe made my taste buds perk up. I have enjoyed (many times) the beesting cake from Balthazars in Englewood. Often the cakes are prepared with fresh yeast. I made a very similar version of this cake called a Burnt Almond Cake for a friend who swore a bakery in San Jose made it and it was the best cake ever beyond ever. Privacy Policy, Previous post: spinach and smashed egg toast. Thank you for sharing this recipe and good luck to all subsequent bakers :). After one taste he said you cant buy something like this in the store. Will this be enough to counter act sinking almonds? So apart from the sinking in the middle issue this cake was delicious. I see the recipe for Pastry Cream calls for either 3 Tablespoons flour or cornstarch. - Beat egg white until very firm (add a dash salt). Its wonderful. Im not sure Ill be able to slice it in half to do the filling. Then cut each quarter into three slices. Ill save making it for rainy day :). When I had the problem with all the topping spilling to the bottom of the cake, I took the cake out of the oven, and then I saw where all the almonds had gone once I removed the cake from the pan. Either way, its delicious! Sorry for the trouble. The ones Ive seen in bakeries didnt have domed tops so I never expected one. Im curious what your Mom thought? Many recipes use pudding mixes to create the filling, but I come from a family of custard junkies, and would never cut corners there. I hope you understood.. I havent made them as muffins, but check out Comment #428, who tried it. The topping remained on the edges. the cake is baked till set, the caramel is made and spread over the cake which is then popped into the oven for 10 minutes at 200 degree celsius. Deb, I have never commented on a recipe of yours before, but since this one is so exciting to so many people, I thought I would throw in my few cents. My mom used to buy these for us from a local bakery when we were kids. To fill the cake, slice it in half horizontally using a sharp serratedknife. I added it with other ingredients and used my KA mixer with the paddle attachment. Being in France, I made sure to find the correct type of flour that corresponds to American all-purpose flour and to pay close attention to the equivalences in metric. Your Jewish apple cake is my signature dessert and the most often requested cake to bring to parties. I dont proof it I put it in the dough as is, and it works perfectly. She found this just in time for her own birthday this week! My daughter suggested we make it. Welcome to bakerrecipes.com! Asking because I want to make this to bring to an Easter brunch and dont want to get up at 5am! Also, I want cake now. verO. How far in advance would you say its safe to slather in the pastry cream while avoiding the dreaded soggy-cake syndrome? This means that if you click on one of the product links above and complete a purchase, Ill receive a small commission at no extra cost to you. I added 1/4 cup extra flour in the batter, and spread the almond caramel on a parchment round. I made this last night using the tips recommended in the comments. Only time will tell. Place over hot water, cook stirring constantly until smooth and thick. He loves almonds and custard. Add the active dry yeast to the mixture and wait 10 minutes. As for flavorings, I put some vanilla bean scrapings in the custard, but a 1/4 teaspoon of almond extract would be more fitting. Cool custard completely before using, a process that can be sped up in the fridge or whisking it over a bowl over ice water. It tastes good. Just reviewed all the ingredients again. We both love almonds. Theres maybe one or two on top. Could that have been the problem? 1 Tablespoon of cornstarch = 2 Tablespoons of Flour. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo. Bienenstich is my favorite dessert. What do you think could be the reason? Ohhh My Lanta. Im in Denver, so I dont know if its altitude plus the yeast or what. Goodbye diet, hello failure. I saw this on FB and was like Dear god, Deb! Unfortunately all the lovely topping fell through the cake. The only thing I would do differently is cook the pastry cream a bit moreI used cornstarch and when it started to thicken suddenly while cooking, I was afraid it would cook too thick to spread so took it off the heat a bit earlybut it ended up a little softer than ideal and the cake slid a bit while cutting. It looked a mess, but it was just yummy.Everyone loved it. Ill try it this weekend to see how it goes esp. Usually when eggs are being used, yeast is not used as a means for the cake to rise. Anyone have any ideas about doing this at high altitude and having it turn out successfully? I followed the recipe to a tee. This brings back so many memories! But the whole thing is brought together by the caramelized honey-almond topping. About 30 years ago a friend and I would go to Chicago to visit her mother and stop at a German bakery where I was introduced to Bienenstich. I ask based on my experience of adding some gelatin to whipped cream to make it a bit sturdier/give it more body when using in a Swiss Roll cake. im making a cake for my grandmothers birthday this weekend were danish and english with some french and irish thrown in there. I made this and I think next time Im going to use a 9 inch springform for its higher sides, because the cake completely overflowed my cake pan and it was an utter fiasco. I consider myself to be a very experienced cook and baker, although to my chagrin I encountered one large problem: after spreading the almond topping on the risen cake batter and putting it in the oven, I opened the oven door only to find the almonds had disappeared into the depths of the cake. On hindsight there is a Toscakaka (Swedish Caramel Almond Cake) that uses about the same topping but has a sponge cake base. (And persevered through all your versions of the cake.) Preheat oven to 400 degrees. 5) The layer splitting with the heavy topping is TRICKY. (I skipped the pastry cream, though I am a custard fanatic I thought it might be overboard for a weekday sort of cake.). Really late to comment on this, but thanks for the recipe! http://instagram.com/p/YYZLKHkpAM/. Once fully baked, remove the pan from the oven and place on a wire rack to cool. but Im just wondering: where do you put all of the failed cakes? And Thank you in advance!!! The cake still rose and I had no problems with spillover. Such a glorious cake. Thank you for your numerous trials, this looks delicious and will be made soon. The Lion House Restaurant is owned by the Mormon church, so the origins of the recipe are probably not authentic, unless it was brought back from Germany by an LDS missionary. What a magnificent Bienenstich! in this time of Covid-19 & physical distancing, I found myself thinking about a cake that i have had from one of my favourite bakeries Bee Sting Cake. Quite a treat, and I thank you! Cant wait to give it a try! Is it unnecessary since theyre going in the oven anyway? Im still placing it on a cookie sheet with aluminum foil to catch any drips. I would like to share with you a tip I learned (and use) from a Bienenstich recipe I once saw in an Israeli magazine, for preventing the filling from squeezing out the sides when cutting the cake when you split the cake into half, before you put the top half back on, cut the crusty top into servings (I cut it to half, then quarters and then each quarter into 2 or 3 more slices, depending on the size of the cake).
Jac 10th Result 2022 Arts, 1st Year Result 2021 Punjab Board, Vegan Banana Cream Pie No Coconut, Can Websites See Your Ip Address In Incognito Mode, Cotton Traders Ladies, Delete Table In Teradata, Second Hand Men's Shoes Uk, High School Softball Tournament 2022, Hurricane Ian Assistance Near Missouri, Seaborn Countplot Show Values, Columbus Day Soccer Tournament Massachusetts, Places To Visit In Vietnam In December, Paramedical Second Counselling Date 2022,