Authentic German Bienenstich Recipe (Bee Sting Cake)
Are you lot looking for an Authentic High German Bienenstich Recipe? This Bee Sting Cake is a High German classic in addition to completely translated into English. Soft yeast dough filled alongside creamy vanilla pastry cream in addition to topped alongside a crunchy dearest almond topping. With video!
I’ve got requested to portion some authentic High German recipes on my blog.
What is to a greater extent than authentic than this High German Bienenstich recipe? Bienenstich is High German for Bee Sting Cake. If you lot haven’t tried Bienenstich or Bee Sting Cake before, you lot ask to larn your shopping listing ready to fill upward it upward alongside all required ingredients.
In fact, you lot but ask 12 ingredients to brand this Authentic High German Bienenstich recipe, in addition to the most of them are things that are ever inwards the pantry.
It’s non that complicated to brand High German Bee Sting Cake every bit it mightiness expect similar at kickoff glance. Don’t live intimidated. Just sentry the video, read the recipe, in addition to you lot volition live guided through the whole process.
Authentic High German Bienenstich Recipe
There are unlike versions of Bee Sting Cake existing.
Let’s start alongside the shape. Bee Sting Cake tin give the sack live made inwards a circular or rectangular shape. The master Bee Sting recipe was made inwards a rectangular shape. This Bienenstich recipe comes inwards a 9×13 inch size.
Maybe you’ve seen Bienenstich recipes made alongside anything else than a yeast dough. Sponge cake or vanilla cake for example. To brand an authentic High German Bienenstich recipe, you lot ask to become alongside a yeast dough.
The filling tin give the sack live made of vanilla pudding or vanilla pastry cream. The deviation betwixt these ii is but whipped cream. This way that the vanilla pastry cream is beaten vanilla pudding alongside whipped cream what is folded into. Original Bee Sting recipe comes alongside vanilla pastry cream.
The sweetness almond dearest topping is a truthful game changer. You know pastry cream filled yeast dough also every bit inwards the shape of donuts for example. But the topping is what changes everything.
The dearest almond topping is pretty straightforward. Bring butter, heavy whipping cream, sugar, in addition to dearest over medium-high oestrus to a boil. Cook for close 2 minutes in addition to hence withdraw from oestrus in addition to stir inwards vanilla in addition to almond slices.
Picture it: You select soft yeast dough filled alongside heavenly creamy vanilla pastry cream, in addition to on top, you lot select a crunchy sweetness topping what tastes similar almond in addition to honey. Bienenstich is definitely ane of the best High German desserts existing.
You are going to love this Authentic High German Bienenstich Recipe. It
- is soft, creamy, in addition to crunchy
- tastes intensively similar vanilla, almonds, in addition to honey
- is definitely a precious rock amidst High German desserts
- is beyond delicious
If you lot brand this High German Bee Sting recipe, larn out a comment, charge per unit of measurement it in addition to tag a photo #alsothecrumbsplease on Instagram! Would love to come across your snap!
You may also similar Carrot Cake Loaf alongside Cream Cheese Frosting, Austrian Sacher Torte, Authentic Black Forest Cake, Best Chocolate Banana Coconut Bread Recipe, or click hither to come across all things sweet.
Are you lot looking for an Authentic High German Bienenstich Recipe? This Bee Sting Cake is a High German classic in addition to completely translated into English. Soft yeast dough filled alongside creamy vanilla pastry cream in addition to topped alongside a crunchy dearest almond topping. With video!
Course:
Dessert
Cuisine:
German
Keyword:
bee sting cake, bienenstich recipe
Servings: 24 servings
Calories: 328 kcal
5
egg yolks
3/8
cup
cornstarch
(48g)
2
cups
milk
(480ml)
1/2
cup
granulated white sugar
(100g)
2
vanilla beans* (or 2 tsp vanilla extract)
1
cup
heavy whipping cream
(240ml)
2
tsp
cream of tartar
3
tbsp
powdered sugar
(30g)
1
cup
lukewarm milk
(240ml)
1/4
cup
granulated white sugar
(50g)
2 1/4
tsp
active dry out yeast
(1 envelope / 7g)
2
eggs
1/2
cup
butter, melted
(113g)
1/2
tsp
salt
4
cups
all-purpose flour
(480g)
2/3
cup
butter
(150g)
1/4
cup
heavy whipping cream
(60ml)
1/2
cup
granulated white sugar
(100g)
2
tbsp
honey
(30g)
1 1/3
cups
almond slices
(146g)
1
vanilla bean* (or 1 tsp vanilla extract)
Start alongside the filling: In a bowl whisk egg yolks in addition to cornstarch to combine. In a heavy-bottomed saucepan convey milk in addition to refined saccharify over medium-high oestrus to a simmer. Cook for 2 minutes, stirring constantly. Stir close 1/2 loving cup of hot milk into the egg yolks to like shooting fish in a barrel warm it. Then pour tempered egg mixture like shooting fish in a barrel into the saucepan, whisking constantly. Cook until filling is thick, for close 2 minutes. Whisk continuously. Stir inwards vanilla* until combined. Press pudding alongside a spatula through a mesh strainer into a bowl in addition to encompass alongside plastic wind to forbid forming a skin. Refrigerate at to the lowest degree 2 hours or overnight.
Make the dough: In a large mixing bowl, stir alongside a stand upward or handheld mixer fitted alongside a whisk attachment milk, sugar, in addition to yeast to combine. Let sit down for close 5-10 minutes until it starts to larn foamy on the surface.
Preheat oven to 200°F (100°C). Line a 9x13 baking pan alongside parchment paper. Set aside.
Add eggs, butter, in addition to tabular array salt in addition to whisk to combine. Replace whisk attachment in addition to attach a dough hook. Add flour in addition to stir on depression speed until the dough comes together. Turn on medium speed in addition to knead for close v minutes. The dough should live pasty to comport upon but shouldn't stick to the bowl anymore. If it nonetheless sticks to the bowl, add together a maximum of 1/2-1 tbsp flour on depression speed in addition to knead some other 1-2 minutes. Transfer dough to a lightly greased heatproof bowl (brush a few drops of fossil oil inwards a bowl or utilisation a non-stick spray). Grease the top of the dough every bit well. Turn off preheated oven in addition to house bowl inwards the oven to ascent for close xv minutes. Leave the oven door ajar.
Remove bowl from the oven in addition to preheat ane time to a greater extent than to 200°F (100°C).
On a lightly floured surface whorl out the dough, to a 9x13 inch rectangle. Take every bit less flour every bit possible. Just plenty to whorl out the dough without whatever problems. Transfer to the prepared baking pan. Turn off preheated oven in addition to house the Bienenstich dough inwards the oven to ascent for close thirty minutes until it's doubled inwards size. Leave the oven door ajar.
Meanwhile, brand the almond dearest topping: In a heavy-bottomed saucepan convey butter, heavy whipping cream, sugar, in addition to dearest to a boil. Simmer for close 2 minutes. Remove from heat. Add almonds in addition to vanilla* in addition to stir to combine.
Remove dough from the oven in addition to preheat to 375°F (190°C). Spread almond topping evenly on top of the dough. Bake for close thirty minutes or until a toothpick inwards the catch comes out clean. Let cool to room temperature.
Finish the filling: Mix heavy whipping cream alongside a handheld or stand upward mixer fitted alongside a whisk attachment on medium speed until soft peaks form. Add cream of tartar in addition to powdered refined saccharify in addition to stir until rigid peaks form. Set aside.
In some other large bowl mix chilled vanilla pudding until polish in addition to creamy. Fold inwards whipped cream.
Assemble the Bienenstich: Carefully cut the cake alongside a long in addition to abrupt knife inwards one-half horizontally. Make certain that you lot are staying inwards a lead line. Remove the top layer. Spread filling on top of the bottom layer in addition to house top layer dorsum on top. Refrigerate for close four hours or until filling is firm. Store leftovers inwards an airtight container inwards the refrigerator upward to 2 days.
Recipe Video
*First, cutting off the lead terminate of the vanilla bean. Then house the tip of your abrupt knife below the curled terminate in addition to cutting the vanilla edible bean through the middle of the edible bean lengthwise. Although you lot don't ask to cutting it all the way through, it's ok when you lot create so. Then opened upward the vanilla edible bean in addition to scrape out the flavorful seeds alongside the dorsum of your knife. Then but utilisation the seeds.
Amount Per Serving
Calories 328
Calories from Fat 171
% Daily Value*
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