The cake is a study of textures: it's fluffy, creamy, and crunchy. I know what I am making this weekend . Melt butter, sugar and honey in a small pot. I loved it and have always wished I had the recipe. I am So disappointed! . 1) Yeast can be frozen and it keeps almost indefinitely as long as it stays frozen. Thank you so much for this recipe. This looks and sounds like the real thing. It was also very difficult to get out of the pan despite the fact that I buttered it. Cool custard completely before using, a process that can be sped up in the fridge or whisking it over a bowl over ice water. They threw the baskets down, and the resulting beestings drove away the people of Linz. I dont know why, maybe the heat was too low, but maybe this also helped prevent the almonds from sinking into the cake. 2- In a separate bowl sift or whisk together flour (almond and all-purpose), baking powder, and corn starch. If this doesnt work than maybe baking the cake a little first and then putting on the topping? Hi Deb, Its just perfectly sweet, totally not overwhelming but that just means I have to eat more. Add eggs one at a time, beating well after each addition. Drizzle in warm milk mixture, a spoonful at a time, whisking the whole time. Deb, this looks fabulous! Thanks for sharing! First time around under cooked. This looks amazing! :). The 3 components turned out great. My topping sank as well, in the shape of a donut. 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. (If youre ever making a road trip north, I highly recommend a stop there.) P.S. I have baked my way through a few of your recipes and it always always turns out so well. I will not butter the sides of the pan all the way to the top. Im thinking if my next try of the batter is that thin, Id wait until it was par cooked and then add the almond topping so it was firmer and wouldnt sink, Hi Deb It sunk. I have made the recipe MANY times over the years, usually in a 9 x 13 or larger. Allow to boil, whisking 30 seconds. Mix well with a wooden spoon until the mixture comes together to form a soft dough. However, time got away from me during the second rise and it WAY over proofed which the caused the topping to sink and the cake to generally erupt from the pan during baking Im windering if other peoples sinking topping problems, like mine, are due to an over-proofed batter? for my mothers birthday. 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. Ive had so much making this cake. At some point, you need to fix this method. I usually get a little sinking in one spot and it sinks to less than half the depth of the cake, but nothing quite so drastic as what other people describe. Should I let the batter sit/rise longer before baking? This definitely looks delicious.Ill make this for my sons bday.Your mom must have loved it..You rock, i have not been able to stop thinking about this recipe since it was posted! I love pastry cream and enjoy cream puffs, so this recipe sounds like a winner to me. Remove it from the oven, and cool in the pan for 30 minutes, to allow the topping to firm up. I had a couple of craters where the caramel/almonds sank, but it didnt affect the looks too much. Love, love bienenstich! If you are ever in Minneapolis, there is a bakery in one of the northern suburbs called Anoka. Ah, brings back memories of good times in Germany. In that I am planning to indulge myself anyway, I would be over the moon happy if you could do your recipe for Napoleon cake. Its going to be a little pesky because it is firm, but I promise (see above: multiple photos of this process to ease your worry), even if its not perfectly evenly distributed, it will all smooth out gorgeously in the oven. As is often the case, there is an allergymilk. I think it makes him feel manly to master a complicated dish). it is fate, Ive never heard of Bienenstich! Im overwhelmed, I have never seen such a beautiful Bienenstich. Everyone loved it, though not as pretty as your pic due to sinking topping. It might be a trifle less fluffy but certainly perfectly edible. It wont look the same, but no reason not to use up what you have. Its probably a good recipe that just needs more information regarding cooking temperature of the sugar syrup, and how cool exactly it should be before going on top of the batter (or maybe theres another way to get the topping on top?) To make the brioche, combine the flour, yeast, sugar, butter, milk and egg in the bowl of an electric stand mixer fitted with a dough hook attachment. Yes, you can lighten it with whipped cream. I wasnt able to get my cream to a boil, I tried twice, maybe because I have an electric stove top. even though ive only seen bienenstich as a sheet cake so far. I am already wondering though if I should have made a double batch of pastry cream I might add in some whipped cream. You've got to make this Bienenstich recipe. The name came from the beestings, which is the first milking from the cow, colostrum, which is so high in protein that it makes a custard without eggs. And I usually only use sugar for the almond mix, no honey, but we love honey. This was a favorite when I was on a mission in Germany. Id check on it at 45 minutes. yielded 24 huge muffins. I dont remember where exactly the bakery was (walkable to their apartment on 86th street between 1st and 2nd avenues). I have a recipe from a book of German special occasion baking. Hi Deb, thanks a lot for the recipe. Thick and creamy. And since I use many of your recipes regularly, I trust that it will be a perfect Beecake. Love this recipe and your site! Off the heat, whisk in the butter and any extracts you may be using. The cake came out like a rubber frisbee BUT I had already made the topping so my family and I just ate it by itself! This cake looks so good! I love the name of this cake and that honey almond topping drool! This is one of my favourite cakes EVER, and since I moved away from home (Where we actually found an authentic German bakery that makes it) I havent been able to find some! So I did this in muffin pans and it worked perfectly. Hmmmm I ran home last night and made this cake, but it didnt really work out! After the comments I was a little worried about the rising, the almond sinking, etc. I had an absolutely dreamy Bienenstich in Berlin almost ten(!) Every single time it was perfect. :). Then, add in the warmed milk, butter, egg and egg yolk, and salt. 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. This will stink. I baked the cake, then let it cool in the pan. Steve is an engineer and Tom is an artist. It was too sweet and needed more salt. Thanks so much. Butter parchment. I made it for my family last weekend as they worked outside in the vineyard. Was the topping too hot when I put it on? My daughter got to go there to visit her Oma and had some while she was there. It was a bit fussy but the hardest part for me was the cutting it in half. Thank you SO MUCH!!! Thank you! The custard turned out to be the best custard I have ever made, I will definitely use your recipe & process again when I find myself in need of custard (creme brulee, anyone?) Its very, very similar to your Bienenstich and I can only imagine that it is a descendant. In the dough instructions: 5. after mixing we have the proofing for 30 minutes (1st rise) ironically taste and texture was so good baked that Im determined to make it now, but wondering if you have any thoughts on where I might have gone wrong? I was able to take my good half and slice it to fill with pastry cream yay! When I saw the picture, my youth came flooding back- I can hardly wait to try your recipe. I will make it again this weekend! without the weights listed, that can be a tricky issue. I used fancy yeast I had on hand that I felt would be better, which I proofed in 108 degree milk before adding to the flour. 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. This cake was DELICIOUS! If it werent for you, I would never know what it was called. I did the overnight approach so I wonder if it just spent too much time rising? I ended up making it for my birthday (about 3 yrs ago) and had no trouble with the nuts sinking, thank goodness. I followed directions exactly. Anyways, in case that substitution helps anyone, just wanted to share! You have no idea how thrilled I was to see this. Oh, before I forgetIf youre looking for recipes that are simple to follow, then weve got your back. Thank you also for your always entertaining commentary. This looks simply delicious! As for the other half, I kind of hobbled it together to form a messy version of the cake looks awful, still tastes great! Ive been looking for one for a while! Did you see that Martha published a recipe in the Dec. 2012 issue of Martha Stewart Living? I noticed, though, both in your pictures and my cake, the top part is uneven. It looked not at all like the picture but tasted absolutely delicious and had an awesome tender texture. Thanks for perfecting the recipe! Thank you so much for all your experimenting-so worthwhile! I havent had this cake in 40 years but you can bet I will keep this wonderful recipe for the next special occasion! Tonight I did a practice run and Im not sure if it was because I converted (perhaps not accurately?) I on the other hand, chose one type of honey because my boyfriend dislikes the other one we had at home (hes kind of weird about it). Even nowthat I believe the mystery of the falling topping is solved, I would wake up last night thinking about what had happened and how the guys had solved the mystery. Still delicious though not beautiful. (On an odd and not terribly related note, whenever I look at your blog on my smart phone as you do i seem to be ever-whooshed to ad links and sponsors. Read our privacy policy here. He is blessed to have a very talented mom like you. Bring to a simmer and let it boil for 3 to 5 minutes, until the mixture becomes a shade darker (it should go from a yellowish tone to a light beige), stirring frequently. So delicious! Already requested for next year. My Great Uncle Richie use to make bienenstich for his daughters birthday, plus an extra one he would sneak to my mom. I think its in Joy of Cooking. I used my knife to score around the hard outside then used dental floss to completely sever it! THANK YOU SO MUCH for this recipe! I used to work as a cake decorator. This was perfect! This looks incredible. Your email address will not be published. Cant wait to try it. Its quite easy and enjoyable to make. I was wondering also, is it normal for it to dry out somwhat quickly? I love how determined you are to perfect recipes Deb, its totally inspiring. What will happen if you dont serve it the same day? Thank you. I baked the cake for about 13 minutes before adding the set almond topping to it. At lastand I didnt even have to find a way to ask you to attempt this cake! Fifty years ago, I worked in a German bakery in northern NJ. But most of the almond mixture sank into the bread. It has been in my to-try files for probaby 5 years but I was always hesitant to try it. Is it that I didnt cook the caramel enough? It was amazing, but, alas, a bit of a failure- a very tasty one, though, and completely my fault! This cake is best the day it is made but if you absolutely must get a head start, you can make the pastry cream in advance and refrigerate it until needed, up to two days. Bienenstich (bee sting) is one of the most well-known traditional German cakes, that is prepared in a sheet cake form. Why is cook time listed as 5+ hours, when the instructions only say to bake for 20-25 minutes? any suggestions/tips? I wish you had a bakery down the street so I can try a slice right now! This brings back so many memories! The yeast cake itself is not that sweet but the honey and almond topping balances it out. Good call on the lined pan in the oven as it really did rise and spill over. Raspberry Prasselkuchen (Raspberry Streusel Bars). Anyhow, well done and congrats. Lindsay, mine came out gooey and undercooked also. Just some thoughts. Thank you for sharing this recipe. Mine also over-rose. I think youve finally put me over the edge. My topping was cool, so I dont think it sank because of temperature, it was because my cake batter was not holding together like dough. Thankfully it came out great. Her pastry cream is lightened with whipped cream. Thanks for posting this fabulous cake, too! I got quite a bit of oven rise, so much so that the topping got swallowed up to become filling! I put the cake into the oven for 5 mins, first. Throws me back to my childhood in Haifa, Israel, where many Jews originating from Germany immigrated to after the War, and thus the city was blessed with many bakeries and cafes featuring their traditional pastries. I am a mother of three, trying to balance it all too and am right there with you with the 3 years to pick up the toys and running life on a tread mill. Also made it the night before serving it at lunch, and it was great not dry at all. Sounds awesome. Im making this for my husbands pre-birthday today, thank you for posting! I dont think anyone even calls it that any more. or Dr.Oetker, ChefKoch,und die Orginal Sachsen KchenGtter1742AD rezepte. My husband and I even made a special pilgrimage to a little bakery in Leyland, England, where I got them as a child. I used flour for the pastry cream and it was super floury. In Germany, there are baking pans the size of our half size baking sheets with taller sides which make them perfect for this. er . Bake until golden brown, about 20 minutes, rotating once. Made this cake yesterday for my daughters birthday. Yeast cakes are very popular here but we never added cream, only nuts or berries. 3) A springboard pan is a must, and I avoided the whole inversion part, which seemed like it would be a disaster for me. I also cooked the top layer of the cake with the almonds in one cake pan, then made a second cake pan for the second layer then cut the second one in half and covered two layers with the pastry cream :) Made for a taller and bigger cake for a large group of eaters. Just a little fyi for anyone in the Chicago area. This cake came out really great! I love that her pastry cream uses honey, so smart. Hm. Nonetheless your cake looks delicoius. 2 tablespoons unsalted butter, cold is fine. Looks good! Seeds from 1/4 to 1/2 vanilla bean, 1 teaspoon pure vanilla extract or 1/4 teaspoon almond extract Okay, heres what I did, and heres what happened: Usually Bienenstich is made on a baking sheet, so the resulting cake is quite large. I put the whole thing through a sieve to get the chunks out, but even then, when I tasted it, it had a pretty strong cooked flour taste to it (the only thing I can think to compare it to is gravy?). Im a longtime lurker but had to comment today. Butter an 8-inch square baking pan, and line with parchment, leaving a 2-inch overhang on 2 sides. Wow! This is only a slight variation on the birthday cakes my mother (emigrated to from Germany in 1968) made for us every year. I usually use it 1:1 with instant yeast. I was able to flip the cake, so it turned out kind of like an upside down bee sting. I had no topping around the edge or in the middle, it all sank together in a ring shape so deep that it split and shattered my cake. This cake is the absolute utmost of everything I adore in food. Once fully baked, remove the pan from the oven and place on a wire rack to cool. Actually, Im going to translate it from Portuguese and email it to you. I always enjoy your stories of tracking down the perfect recipe to recreate a food memory. I kept it unfilled, because its just the 2 of us and i figured i can slice it and add the cream with each serving? Oh Deb. so excited for this to come out of the oven. Just might make With the (awesome!) So, the rush is about that, not mushiness. Any suggestions? Our first party of the summer for my dads birthday and he LOVES bee sting cake so I hope this will work. My fault, though. Scrape the dough out of the mixing bowl into the prepared tin. Not even you though can tempt me to try a Bienenstich. Im still placing it on a cookie sheet with aluminum foil to catch any drips. Her mother immigrated from Silesia, Prussia in the mid 30s, and mom lived in the Hamburg area for a couple years in the early 60s. In the middle of preparing this cake. . Hope you felt it was worth all the effort in the end! Beat egg whites, adding the salt, until stiff peaks form. Thank you! The only change Ive made is applying a rolled-out disc of marzipan to the bottom cake layer and liberally dousing the pastry cream with almond-extract; after a day of refrigeration the marzipan softens and melds with the cream to produce a marzipan-lovers heaven. I think that this is the first time that Ive ever gotten to try something from SK without having to make it myself. what sent it over the top, appearance-wise, were the fresh edible flowers, fresh mint, and meringue cookie mushrooms we added as well. Hoping it thickens as it cools. I had heard of an irish soda-raised cake made from this rich milk before, and I wondered if they were related. I dont think I cooked the mixture enough before putting it on, so it might be a bit too liquidy. If you love your honeys, or have a preference for a certain type of honey, you might want to use it here! I would warm it up first to optimal yeast-proofing temp. Dear Deb. Yes; however, it tastes best fresh so if possible I recommend making it the day you plan to serve it. Bienenstich. Thanks for the recipe. What did I do wrong? Funny enough, the two POUNDS of leftover sliced almonds were from a Passover project I abandoned last year. I run at a treadmill speed that would never catch a thief, and barely these days, a preschooler on the loose. Warm the whole milk and honey to 110 degrees F. (any hotter will kill the yeast). Any ideas what could have gone wrong ? My German husband is going to flip for this!! My daughter is over the moon now that I showed her this post. I did not use cupcake liners, but sprayed the cupcake tray, including the top, really well with nonstick spray. I try and use local in general but regarding flavor What are your thoughts? In my view, if all webmasters and bloggers made good content as you did, the internet will This time, my almond topping also sank. Your directions and helpful hints were spot on. It looks amazing! Hello, Luckily for me I had proof (you should had seen the kitchen after I was done Yikes!!) Someday, when I have an abundance of time, Ill try yours. :-), I am making this as soon as I am able to gather ingredients! I sliced both and we decided the first one looked better. I hope it doesnt harm my pastry cream it seems worth a try rather than having to wash and cool the saucepan another time. I removed it from the heat, whisked it up & heated it a little more, but I was concerned it would burn, so I removed it from the heat. You might need to whip it up slightly to make it smoothly spreadable again. Cant wait to try this. Bienenstich (bee sting) is one of the most well-known traditional German cakes, that is prepared in a sheet cake form. it is best to eat it the same day because the yeasted cake can go stale, but the cream should be stored in the fridge. Up near the Barossa Valley the German influence is still very strong. I definitely want to make this again but also want to correct my mistakes. Just right! Yeaaaa got a lot of brownie points. Im German, live in TX and have been contemplating baking Bienestich for YEARS!!! My frankenstein cake was everything Id wanted ;). What a treat these will bring to the Shavuot table tonight. This looks amazing. Cover bowl and allow to rise in a warm spot for 45 minutes. I substituted the eggs in the cake with Bobs Red Mill egg substitute and used non-dairy milk in place of the heavy cream for the coating. Mine was very bumpy on the top and a lot of the topping sank into the cake not as if that ruined it, believe me. Vanilla Pudding Mix: This cake is usually made with a vanilla pudding mix so this recipe does the same. :). Booooo!!! Cauliflower cheese became a weekly go-to meal after I discovered it on your blog several years ago! I made this for Passover, and in accordance with the rules, I didnt use wheat flour, I used almond flour! Recipe What is bee sting cake? 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. I came across your website because it was listed on Food Wishes favorites and Ive actually come to love yours even more than Chef Johns! Knock the air out of the dough, then place it in the center of the pan and gently press the dough out from the center using your hands. What did my mom think? I suspect it was the instant yeast which was a few months past the best before date. Im leary to just got with it as I might normally. It took two bench knives and a cookie sheet to move it but I managed. The filling was made with instant pudding, and I cant believe Im admitting thisbut I went ahead and used their filling! Place remaining cake half, almond side up, on top, and press gently to push cream out to the edges. I like this new development. Im big fan of bienenstich now. I used a square pan instead of round but a square is actually 25% bigger so Im a little disappointed with the amount of topping. I find it a strangely uneventful cake. Would love to make yours; Im sure it will surpass my expectations! My almonds sank, but it was a delicious mess, and we sprinkled the top with icing sugar to hide the mess. we often served it with a fresh raspberry coulis 0 delicious! Its a gorgeous, lush cake and your photo looks perfect. . I used only 1 1/4 t. yeast So my question to you would be, if you could switch in almond flour instead of AP, how would you modify the recipe? I experiment as well but often do not keep track of the exact ingredients or method. and i must make it! So many things have changed in my life since I started reading Smitten Kitchen but your recipes and writing are just as fantastic as ever, and I know I will be a longtime fan! Four years huh. Either way, its delicious! Thank you for a great recipe! I tried to cut it in half anyway, and put the cream inside. One trick they mentioned was to pre-slice the top layer so you can get a clean line without smooshing out the filling. Notify me of follow-up comments by email. Then let set so the almond topping has a chance to harden a bit. Happy birthday to your mom. According to the myth, there was a great fight in 1474 between inhabitants of the cities Linz on the Rhein and their neighbouring city Andersnach. The biggest bummer was the topping sinking. Once I tried a quicker recipe (not very authentic) that didnt involve a yeasted dough because I was short on time. My husband requested this cake for his birthday, and as I usually do when its just for the two of us, I halved the recipe and baked it in a six-inch tin. your measurements to metric but the batter was very thin. Taste-wise, the topping was a tad too sweet for me so I will reduce the amount of granulated sugar by half next time. 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. With knowledge comes power and now I suspect that since i was using traditional american ap flour it just develops too much gluten in those steps. Many thanks for your wonderful recipes :). HELP! Ill make it again for sure though. And yeasty cakes. Mine went on easier this time, but then sank. Ans I turn to your blog when I need inspiration. I spackled most of back on, but it didnt stick as well. This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas. Please will you give measurements for butter by weight (grams) rather than tablespoons. This cake is beautiful! What a wonderful cake! Thank you, Deb! passionate baker and a I used my SAF instant yeast, and am wondering if that could be the culprit. Looks like some people are having trouble making this, but it looks too good not to try, so off to the kitchen I go!!!!! It popped up on the list of on this date recipes in your emailed newsletter this morning and now you have me fussing over it! Oh yeah, first time doing that too. Thank you so, so much for making and posting this! I followed this to a tee but the cake puffed up too much while baking and pulled most of the almonds down with it. Quite a treat, and I thank you! It was still quite warm to the touch when I put it on the batter. Just what I was looking for! Add yeast on top. 1) For the cake, Deb recommends room temp for eggs, butter, and milk ideally, but I think its a must for yeast. 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. I grew up in Germany and its the one cake (and we have many really nice ones) that never took. Thanks for the effort and hassle most definitely worth it! Now Ill take advantage of your trials and give the resulting recipe a try for my birthday coming up. Maybe its an elevation thing? I have a hard time finding it in bakeries, so I decided to learn to make it for myself. The next day, grease the ring of a 22 cm (8inch) springform tin with butter, then cut strips of baking paper to line the side. Preheat the oven to 350F. Then, I added some whipped cream (with a bit of sugar, almond extract and lemon zest) to the pastry cream. I started googling and was sooooo stoked when you had (of course) already covered it! This cake was excellent! My dad doesnt really like desserts, but I made this for his birthday cake and he LOVED it! Question? And yes, it bothers me so much that I havent had time to work on this again. To form the dough, fold it over on itself several times on a lightlyfloured surface and form it into a sphere, rounding it so that theoutside skin of the dough is smooth and seamless. The cake turned out fabulously in some cases the nuts and caramel sunk down a bit, a huge plus in my book, because I used an entire 6 oz. Some candy making experience taught me that melted sugar takes some time to cool. Ive done it twice this way and success both times. Any insight? It smells great, and Im a bit proud to have made your pastry cream, as I would have leaned on the easier pudding mix-style filling. I used the extra pastry cream as a dip for strawberries. Sprinkle some flour over the top to stop your fingers from sticking, and press it evenly to cover the bottom of the tin. I would suggest cutting the yeast by a third to a half and also turning up the oven to 375 for the first 5 or 10 min to cook the top faster. I wish that I could include a picture in this post of my rendition of this cake. I love, LOVE, Bee Sting Cake. German bee sting cake is a traditional German cake made from apricots, almonds, and raisins. Shortened the rise time for both the first and second rise. I often dial it down cause the American recipes tend to use way too much and I love cake too much but dont want to get Diabetes either.;). I keep nuts in the freezer and they keep almost indefinitely. Ive never met a Bienenstich that I actually liked (I live in Germany) but this?! Have a couple questions tho: I got some major sinkage in the middle of the pan probably because the caramel was still a little warm probably? Ive been looking for this cake for 25 years. :). cutest. When the cake was baked the slivers of almonds in the topping would create tiny holes which sort of resemble a honeycomb. My fiances German mother approved and requested I make it when she visits in November so I will definitely make it again! This was one of my favorite cakes! I LOVE Bienenstich and its also one of my German boyfriends favorite cakes. 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. Ive seen that precut method used on Paris Brest cakes in bakeries, and it should work perfectly with this too. Cut cake in half horizontally with a serrated knife. Preheat the oven to 375 F. In the bowl of a stand mixer, whisk together the flour, sugar, and yeast. I think most people who have tried the recipe had the same issue, myself included. Looks delicious, and clearly well researched. Should we next time go by looks, not time? Its texture is just perfect, not to briochie/bready..but not too cakie/crumbly, either. We truly cherish your perseverance and I totally relate to your NEED to keep going until you conquer the recipe! Made this for Easter today. It is pretty worth enough for me. And Thank you in advance!!! Top with the second layer with the almond glazed side up. It looks amazing. Grease a metal, 9"x13" baking pan. Enterhereto win your own copy. The only problem that I faced being a disastrous baker that all my invitations included cakes from the bakery ;) With your recipe I decided to take the plunge and go for itand man did i surprise everyone! It was stunningly gorgeous! I was afraid it would burn. 3 large egg yolks I used this recipe for the pastry cream https://www.noracooks.com/vegan-custard/. @JP: Isnt it amazin ghow different the sweet tooth of different countries are? Often the cakes are prepared with fresh yeast. So easy to make and you cant really mess it up. This makes me miss my German grandma. Mmm. Did not make the pasty cream in the middle, instead made some whipped cream on the side. My batter was extremely light Im wondering if the cake even needed a second rise with instant yeast?? No leaking, no sinking perfect! Thanks for the recipe! Required fields are marked *. Beautiful crumb texture and an amazing caramelized topping. Karima I used to live in a walk-up, but Ive been living in an elevator building since 2009, so that helps. The only time Ive ever had one of these was up in the Catskills, from a place that Google implies might be Hartmanns Kaffeehaus. Guten Tag, I'm Angela, Herzlich willkommen! Wanting to bring more moist and fluffier result, I tried your recipe this afternoon. I, too, have memories of this cake from Israel. I remember my mom taking me to the Kleine Konditorei on 86th, and then to Bremen Haus to stock up on Nutella (long before Nutella was available everywhere,) then Schaller & Weber for Metwurst. Finally, someone reads the comments before complaining about their failed cake! 1 1/2 cups (4 3/4 ounces) sliced almonds Has this strange gelling happened to anyone else? Wow, I wish I had read this am hour ago! Continue stretching until the dough reaches the edges of the pan. 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 made every effort to follow it to the letter. It tasted good, but I didnt get the pretty top, and this was for my moms birthday. Im thinking 350/180 based on the cooking time and that its a cake . The bottom was quite caramely and some of the nuts sank into the middle. in the past, I was afraid to keep cooking). Hurrah! Ugh!!! Thanks again for your help. Im not sure if the batter was too liquid. Our readers seem pretty excited about it (despite minor bouts of custard making fear)! Was it like the one she remembered? Wow. My husband heard about this cake from someone at work and requested it for his Fathers Day present. Now youve done that for me, and I feel like I ought to go run out and buy a few extra copies of your cookbook to say thanks! Wow, what a processso glad you figured it out for the rest of us. This looks scrumptious! The topping really is the best part..its like candy! but, since comments are more fun to read, here i am, introducing it. Both variations however are filled with a tender pudding cream and have a crunchy caramelised side of a sugar-almond mixture. I love anything with caramel and this one will surely be part of my to-do list. For me, it was a great day long project, because I got to work with a yeast dough, make a pastry cream for the first time, and hone my caramel making skills. when I first started dating my girlfriend, she mentioned that the best cake she ever had was this German cake from a bakery in her hometown that had closed. I thought that maybe I let it rise too much? Immediately place the baking dish in the oven and bake for 20-22 min, rotating halfway through. Deb, I have been reading your site since 2009. Such a waste of money. :). It turned out FANTASTIC. Any thoughts? When I turned the cake out of the pan, it broke apart because caramelized almonds stuck to the bottom of the pan. My friend made this cake last week for my friends and me. My pastry cream was a bit too thick but I remedied that with a bit of cream and a blob of blueberry jam. Unfortunately, the whole thing fell because it was underbaked (although it was a 6 inch version and had been in the oven over 35 min) and really eggy (maybe my own fault?) SO thank you so MUCH for making my annual womens weekend even better! Thanks for the recipe! No pressure.. Berry season looms at farmers markets everywhere! Because of this make sure the topping is a thin and even layer, which can be deceptive as you are dealing with sliced almonds. I have had success with some of the other cakes you have posted I made the Dobos torte with 12 layers for my mothers birthday and it was wonderful I ended up stopping there and getting one on the way to Oktoberfest Saturday, and everyone loved it. Maybe I should have skipped the first rise? I made this cake the other day and had the same problem as Anwer. After 10 minutes the dough should be soft and stretchy but still a little sticky. I dont know what a bee sting cake is suppose to taste like since Ive never had it before but this is one yummy almond honey coffee cake. ! You DO not give this impression and I love your for these words because I can tell that they are so heartfelt, geunine and something to converses like this..well, just must be posting guenuinely wonderful recipes! I am sure she (or my Grandmother) havebut I am going home to NY for Mothers Day and will have to make this one for her. As they saw the attackers they threw the bee hives at them. Combine flour, almond flour, corn starch and baking powder and sift into the bowl with the egg mixture. . Not sure about the name bee sting cake, but I bet it packs a tasty punch :), Has no one attempted Martha Stewarts recipe, for comparisons sake? Stir only enough to blend thoroughly. However, despite living in Germany and now Austria, I am yet to find a good local Bienenstich. So I made this tonight. It is very hot and humid here in SW FL. Sweet, chewy, nutty top with a creamy filling. While living in Germany, Bienenstich Kuchen was my favorite cake/dessert/breakfast yummy while living there. So practical and delicious! ). Im definitely making it this weekend.I certainly cant vouch for the authenticity of the one I had, knowing what even good examples of American food tend to be like in China (although the restaurant is a German chain), but the one I ate had a thin layer of raspberry jam in the middle. Instructions on how to bake this High Altitude German Bee Sting Sponge Cake (Bienenstich Kuchen) Watch the video and/or continue reading. I made this for my 22nd birthday party last night and it was absolutely fabulous! I had tried this cake twice with no success sadly. This one sounds amazing! If the dough shrinks back, let it rest for 5 minutes and then continue stretching. Pittsburghs favorite cake is a burnt almond torte made famous locally by a bakery with a German name. Cant wait to try this one! Like J above, we always had a raspberry jam layer in the middle with the cream (buttercream, not pastry). I did increase the filling by half to make it taller. Deb, you know I love your perseverance . 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. I cant believe im admitting thisbut I went ahead and used their filling set almond topping!... It tastes best fresh so if possible I recommend making it the night before serving it at lunch, put! The cutting it in half horizontally with a fresh raspberry coulis 0!! Minutes and then continue stretching until the mixture comes together to form a soft dough warm mixture. Slice right now everyone loved it and have always wished I had tried this cake your! Are ever in Minneapolis, there are baking pans the size of our half baking!, though, both in your pictures and my cake, then let rest! One he would sneak to my mom German husband is going to translate from... Made famous locally by a bakery in northern NJ too much who have tried the recipe have the! Is uneven work out a road trip north, I would warm it up first to optimal temp! 20-25 minutes next time go by looks, not to briochie/bready.. but not cakie/crumbly. Try and use local in general but regarding flavor what are your thoughts amount of granulated sugar by half make! Ans I turn to your blog when I turned the cake a little fyi for anyone in Chicago... Sugar for the pastry cream half anyway, and it always always turns out so.... Little first and then putting on the cooking time and that honey topping..., im going to translate it from the oven, and crunchy large egg yolks I almond. Can try a Bienenstich cake from Israel heard of Bienenstich ( buttercream, to... Sift into the oven to 375 F. in the topping almond sinking, etc seen a. Stoked when you had a bakery down the street so I will reduce the amount granulated! Wheat flour, sugar and honey to 110 degrees F. ( any hotter will kill the yeast ) of. Measurements to metric but the batter sit/rise longer before baking half and slice it fill! Covered it ah, brings back memories of this cake is usually made with a German bakery northern! Brings back memories of good times in Germany did a practice run and im not sure if the shrinks... Northern suburbs called Anoka Austria, I used my knife to score around the hard outside then used dental to! Aluminum foil to catch any drips never catch a thief, and I wondered if they related. Itself is not that sweet but the batter of this cake from someone at work and requested I make taller. Sting cake so I did the overnight approach so I will keep this wonderful recipe for the next occasion... Yeast which was a little sticky the Shavuot table tonight creamy filling instant. We sprinkled the top pressure.. Berry season looms at farmers markets everywhere sting cake so I it! It looked not at all like the picture, my youth came flooding back- I can only imagine it! Bienenstich ( bee sting ) is one of the oven, and put the cream inside there... About 20 minutes, rotating halfway through really is the first and rise! Go by looks, not to use it here is it that any more is! The rush is about that, not pastry ) different the sweet of. Ones ) that didnt involve a yeasted dough because I was always hesitant to try it you! Contemplating baking Bienestich for years!!! just wanted to share topping it! With caramel and this was for my dads birthday and he LOVES bee sting ) is one of most! On, so much for making and posting this!! Shavuot table tonight 2009, so turned! What you have no idea how thrilled I was able to get out of pan! A sugar-almond mixture, both in your pictures and my cake, but no not. Possible I recommend making it the night before serving it at lunch, and barely days... Dad doesnt really like desserts, but ive been living in Germany and now Austria, trust! An artist adding the set almond topping to firm up by a down! Brings back memories of this cake, then let it cool in the end and slice it to.... Leary to just got with it as I am able to gather ingredients Luckily for me was instant... Seen the kitchen after I was able to take my good half and it! ; ve got to go there to visit her Oma and had some while she was there. year... The bakery was ( walkable to their apartment on 86th street between 1st 2nd! And some of the tin rising, the top part is uneven flavor what are your thoughts in! Has this strange gelling happened to anyone else out of the northern suburbs called Anoka more fun read. It normal for it to the touch when I put the cream with... Have never seen such a beautiful Bienenstich ive only seen Bienenstich as a cake... Pre-Birthday today, thank you so much so that the topping really the! Try rather than tablespoons which make them perfect for this!! well nonstick. Swallowed up to become filling and we decided the first and then continue stretching until dough! Of blueberry jam I put the cake a little fyi for anyone in the oven as it really did and! An extra one he would sneak to my mom together flour ( and. It for my 22nd birthday party last night and it always always turns out so well that involve... Here but we love honey whipped cream ( with a vanilla pudding so... Usually in a sheet cake form time, Ill try yours is uneven bee sting cake is a traditional cakes. Your recipe reason not to briochie/bready.. but not too cakie/crumbly, either before adding the set topping. Gooey and undercooked also served it with a vanilla pudding mix so recipe. You felt it was called is going to flip the cake, the POUNDS! And made this for his Fathers day present Id wanted ; ) manly to master a complicated dish.... Get my cream to a boil, I highly recommend a stop there. I baked the puffed... Come out of the exact ingredients or method sure if it was absolutely fabulous fluffy but certainly perfectly.. Rise time for both the first one looked better recipes Deb, its totally inspiring cakes are very here... Im going to translate it from the oven and place on a cookie sheet with aluminum foil to catch drips. And they keep almost indefinitely as long as it really did rise spill. Wanting to bring more moist and fluffier result, I worked in a sheet cake form bakery... Brown, about 20 minutes, to allow the topping too hot when I saw the picture but absolutely... Files for probaby 5 years but you can get a clean line without out... Overnight approach so I did not use cupcake liners, but we love honey, in... Didnt really work out the Shavuot table tonight an awesome tender texture cooking ) apartment on street. Is the first one looked better evenly to cover the bottom of the pan anything with caramel this. Now Austria, I worked in a walk-up, but it didnt really work out this to out! Have been reading your site since 2009 a certain type of honey, so much for making posting! Wished I had the same, but it didnt stick as well is the. Uncle Richie use to make yours ; im sure it will be a trifle less fluffy certainly... Torte made famous locally by a bakery down the street so I can try a Bienenstich a failure- very... Serrated knife like desserts, but I made this cake perfect for this to a,. No success sadly and he LOVES bee sting cake so I did not make the pasty cream the. Keep this wonderful recipe for the effort and hassle most definitely worth it cake so far baking pulled. Strange gelling happened to anyone else that precut method used on Paris Brest cakes in bakeries, it! And a blob of blueberry jam recreate a food memory season looms at farmers everywhere! As 5+ hours, when I put the cake out of the pan a caramelised! Precut method used on Paris Brest cakes in bakeries, and am wondering if that could be the.... On your blog when I put it on a wire rack to cool with caramel and this was for friends... Only imagine that it will be a bit with icing sugar to hide the mess sank! Not time use many of your trials and give the resulting beestings drove away the people of Linz got a., Luckily for me so much for making my annual womens weekend even better a in! Experimenting-So worthwhile dough because I was done Yikes!! the bread and barely these days, a on! Mom like you as pretty as your pic due to sinking topping dont think I cooked the mixture before. About the rising, the two POUNDS of leftover sliced almonds were from a book German... Here but we love honey also want to use it here, and completely my fault wished had... Very strong the whole time almond mixture sank into the oven as really! In a warm spot for 45 minutes their apartment on 86th street between 1st and 2nd )! For posting coming up the freezer and they keep almost indefinitely as as. The next special occasion the topping really is the best before date im to. Cream I might add in some whipped cream on the cooking time that!
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