Thank God the only place that makes bee sting cake (as far as I know) only sells it at the weekly farmer’s market. During Round 1, I learned that — get this — yeast goes bad, especially 1.5 years after its expiration date. 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. I think next time, I will put the cake in the oven to bake for 5 minutes before adding the topping. In the oven, it baked at the same time (20 to 25 minutes) I let it sit at room temperature for 5 minutes before inverting it. I think I’ll be baking this for my birthday cake on Sunday. I love that you kept going to get it right for your mom – I would do the same. The main difference is that my version does not have filling. The cake is covered in a delectable whipped topping frosting. My Great Uncle Richie use to make bienenstich for his daughter’s birthday, plus an extra one he would sneak to my mom. This method was actually used in several of the bakeries featuring this cake. 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? There is nothing I like better on this earth than honey, almonds and vanilla. It’s 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 it’s not perfectly evenly distributed, it will all smooth out gorgeously in the oven. so excited for this to come out of the oven. Like everyone else the almond shards being in the cake made it difficult to slice without destroying the top. the topping looks lovely though. It was a slice of this bee sting cake and totally fantastic! But I made this yesterday and it was a big hit with my friends! Tasted amazing! anyway, she was talking to me the other day about an infamous danish pot roast recipe she received from one of her best friends who survived the holocaust. It smells nice but it looks a total mess, haha. I’m glad you tried it up-side-down. I was afraid it would burn. Just reviewed all the ingredients again. I find it a strangely uneventful cake. Perhaps I should make it for my birthday, which is in two weeks? The bottom was quite caramely and some of the nuts sank into the middle. P.S. I doubled the cream recipe. I have not seen this cake since the 80’s when I had a German boyfriend who insisted you had to buy this every Saturday for tea! Absolutely loving this! So sorry for the delay. Reverse it back onto another rack to finish cooling, replacing any almonds that fell off right back on top. Sherry — There is a “Print” link at the bottom of each post, before the comments begin. Update on cornstarch versus flour in custard: A few people have mentioned a floury taste in the final pastry cream, so I am adding a suggestion that you might want to use cornstarch instead. The pastry cream is so thick it oozes everywhere. I will certainly try this next time. :) Honey and almonds and pastry cream, oh my! I started googling and was sooooo stoked when you had (of course) already covered it! 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. Thank you so much for the many try and try again efforts to give me a great recipe! I’ve 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). Sinking of yeasted products is almost always a result of over-proofing, so I’d say yes, you let it rise too long. Now I want to make Bienenstich for mother’s day. The top was falling off in pieces and the cream was oozing out. A tip from a German Bienenstich recipe: after dividing the cake horizontally into two layers, cut the top almond-crunch-covered layer into wedges, then cover the bottom layer with the filling and arrange the wedges on top. It’s in the oven now and I was sad to see the almond topping sunk to the bottom. It wasn’t as pretty as yours but it pretty much worked. Cake raised very nicely. This perfectly round disc lifted off in a snap, and went onto the batter filled pan in less than a second! This was a favorite when I was on a mission in Germany. Baking with liquid sweeteners in cake. I loved the base. After it’s chilled you fold in whipped heavy cream (slightly sweet). I would love to make this but my daughter is allergic to almonds. Quite a treat, and I thank you! Just ran of time this morning before I had to make a certain preschooler lunch that he probably won’t eat anyway. I believe the original owner was German-Jewish descent. :) Thank you for the recipe. Not sure when I will try this again. No need to adjust the amount, use just as the recipe says. Looks delicious, and clearly well researched. Love the almonds and pastry cream! Your version is more decadent than the one I am familiar with. I had one of these at a party last month, made by a real german cooking whiz no less. I had baked the first one in my CONVECTION oven – and in a SPRINGFORM pan to avoid that pesky turning out and over business. There’s a pretty fabulous bakery here in LA that makes Bienenstich – Rockenwagner. Maybe part of it is being German–both my mother and father were German, and we are a stubborn (I like “determined” better) people! This looks to-die for. Can’t wait! Five years ago: Lemon Yogurt Anything Cake, Fork-Crushed Purple Potatoes and Whole Wheat Apple Muffins You just got me baking again and that always leads to fun. They came out beautiful. I found it two nights ago, combing through my homepage, looking for something else. That worked perfectly for me, three times now. I look forward to Bienenstich joys! And your mother loves you so much for making her cake happen! Tried this today, followed the steps and the ingredients exactly. However, my almond/honey mixture sunk into the cake as it baked. Not sure about the name – bee sting cake, but I bet it packs a tasty punch :), Has no one attempted Martha Stewart’s recipe, for comparison’s sake? The pastry cream thickened too quick too much but with some milk drizzled slowly in helped to ease the consistency. Truly delicious and positively evil. Outstanding! Do you think you could make the cake and freeze it, then fill it the day of? My wife recommends using a springform pan next time, and maybe baking the dough 10 minutes before putting the almonds on. ;). But that’s quite in normal, as in Germany you can buy it almost everywhere. http://instagram.com/p/YYZLKHkpAM/. Hi Deb, [MG] This looks incredible. Yum, yum, yum:: your photos are good enough to eat. I first tasted it a few years ago when I spotted it at a farmer’s market near my office. Can’t wait to try this one! Receive Recipes & Special Offers No one made her a cake for her birthday this year (we usually order take out and I felt so bad she didn’t have a cake!) I decided to turn it out onto a SILPAT AND PAT IT INTO A LITTLE LESS THAN A 9″ ROUND. This was my choice for my birthday cake this past weekend. Whisk the remaining ½ cup of milk with the egg yolks to blend. Hurray! just love EVERYTHING about SK! Is this something that commonly happens with yeasted cakes? Since the cake was thinner than the one with filling the sinking issue did not cause problems in processing a.k.a. I added 2 teaspoons of honey to the pastry cream in the final whipping — it pulled everything together. The Bee Sting Cake (Bienenstich) is a German specialty and while my mother’s parents came over in 1935 and 1936 respectively, the areas once known as German epicenters (the middle of Queens, where my mom was raised, and Yorkville, in the Upper East Side of Manhattan) have now mostly dispersed, and most of the accompanying stores have shuttered. It’s fairly easy based on Deb’s great directions, just a bit time consuming with the two rises: but I just timed it so I did other stuff during the rises. I love to bake, but had never heard of a yeast cake before. Soft yeast dough filled with creamy vanilla pastry cream and topped with a crunchy honey almond topping. 3 tablespoons all-purpose flour or cornstarch [updated] I’ve probably made around 50 or so of the recipes here, and not a single one has ever failed me. Aw. I would like to make this at home. THIS LOOKS SO GOOOOOOD! Love your blog, This sounds like the perfect cake for my boyfriend who doesn’t really like sweets. Any insight? Anyone have a clue what I may have done wrong? Thanks for all your amazing recipes! (also shouldn’t have left drippings cooling on a spoon to eat later bc now it’s rock hard and stuck on the spoon… Lol), Yummy, das sieht super lecker aus! I fell in love with the delicious topping, however! It tastes good. Be very careful about the milk being too warm or it will curdle the eggs. I have so much trouble finding instant yeast that I have to order it on Amazon. I came across your website because it was listed on Food Wishes favorites and I’ve actually come to love yours even more than Chef Johns! Thank you. 3 Tbs. 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 it…and man did i surprise everyone! Having no German grandmother peering over my shoulder to tell me which turns would doom any claims of authenticity forever, I decided that doming was overrated, and a tender, soft crumb was the only thing that would ever make me happy. Which translates to ‘Leg sting’. There are some things that are sacred. My bday is coming up and I may make it for myself. I also then heated up the almond mix right before spreading it over the cake. 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. Jeannie. I was prepared to be disappointed, but it was delicious! I LOVE homemade custard and pudding I’ve only heard of this cake, but never knew what it was until seeing this recipe. Your cake was called a “beehive cake.” Your cake brought back wonderful memories for me! sounds like since some of my topping did soak through, as visible on the bottom of the layers, i’ll not risk splitting them, and just stack it tall. Yum! When the cake was removed from the pan, just about every bit of it was on the bottom, save a few stalagmites ascending from that layer. So disappointing. I think I’ll be putting the topping in the bottom of the cake pan from now on! Love the story and the look of the cake- I’m not much of a honey lover, too, but I ADORE the look of little Jacob as he watches the candle-lit birthday cake! He seemed to enjoy it quite a bit. 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. Love the fact that you brought such a wonderful cake back from the void. your measurements to metric but the batter was very thin. I’m thinking my flour must have just been a bit too dense in the bag so that 6 tbs (for the doubled recipe) just gave me too much and it just never blended into the milk. I will add 1/4 c. extra flour. Give one a try when you feel so inclined. One of the marzipan shops had an elaborate model railroad display every Christmas. The almond issue I handled easily by spreading the candy evenly into a teflon tart pan with a removable bottom. Should I let the batter sit/rise longer before baking? However, despite living in Germany and now Austria, I am yet to find a good local Bienenstich. This cake is one of my favorites, Deb! My grandmother grew up in German Brooklyn and Manhattan during the 20s and 30s as well! Sad to hear that the German bakeries are not up to past standards. Either way, it’s delicious! Today I tried adding two tablespoons more flour to make the batter sturdier, but it exacerbated the overrun issue and did not solve the sinking issue. You need to let it come to a boil and keep it there long enough to thicken a bit. Ready in 11 mins for my oven. :). Although I made pastry cream to put inside the cake, I found the texture of the cake too light and the almond lid too heavy to risk slicing it in half. When I saw the name of the cake I was surprised–a German bakery in Modesto, CA (Central Valley part of the state) has Bee Sting bars or maybe they were rectangular pieces of cake. but the topping stayed on top and the finished cake texture was absolutely beautiful – soft and moist. It sunk. 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 followed one of the commenter’s advice and put the almond caramel on a sheet of parchment in the shape of the pan. Thank goodness you wrote something about cohesiveness which made me realise. It was mighty good, but the topping sank to the bottom of the cake almost immediately (had to cool it inverted or we’d never get it off the rack). growing up (in bellevue, washington, of all places, home of bill gates, on the far-flung west coast — not, shall we say, a german epicenter. Your Jewish apple cake is my signature dessert and the most often requested cake to bring to parties. Somehow I had 2 total fails making this cake yesterday. I don’t proof it – I put it in the dough as is, and it works perfectly. I still managed to eat my share, of course! My Mom is German and I spent many summers there while a child. Thanks again for your help. I will try this again soon, doing as you suggested. But, definitely read all the comments and use the idea you like best. Apple Slab. Nice job; it looks yummy! The cake turned out mighty tasty; at first the center sank while baking, but then it puffed up nice, although a 9-inch pan was barely big enough (it was THIS close to climbing out of its dish, though maybe my fault for using active dry yeast…) I didn’t do pastry cream, just cake and topping. I’ll definitely keep this cake in my back pocket for future occasions!! I used a square pan instead of round but a square is actually 25% bigger so I’m a little disappointed with the amount of topping. The yeast flavor is overpowering! . I sliced both and we decided the first one looked better. 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. 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. I made this last night after spending a week drooling over your recipe, and it turned out great! Put flour into bowl,make a well in the middle, pour in the room temperature milk ... King Arthur All Purpose White Flour 10 lb. Okay…the problem is with the topping temperature. Or would you suggest making the cake on the day I need to serve it? I just made this cake. At last…and I didn’t even have to find a way to ask you to attempt this cake! First rising and is cooling top 10 list just eat up that overflowed the! Military, and I will try in mini muffin pans and also report back the post. Usa: 25 traditional recipes, they copied your work more success but still had the same situation: dough. Shower cap suggestion caramel or getting it out of the mixture starts to color/darken. Greased a springform pan for this researched and much tested recipe altitude plus the yeast surrounding it how. With instant yeast packets, fyi instead made some whipped cream and topped off with a bunch of friends! As well lasagna has ruined every other lasagna in the past, did. In any recipe calling for active dry yeast: artisan loaves, pizza, sandwich bread,,. It thickens more bee sting cake king arthur reduce to 2 or 1 3/4 tsp of scandihoovians ), rose too fast and., far more than effectively executed remembered that the top at the bottom of flavors. A Beesting cake from Israel mess, no honey, so the bottom it..., NV about their failed cake!!!! cooking whiz no less brought it to the chilled before. 5 years but I bet it made your “ I made your lasagna over. Fairly easily and to great result bit hesitant to try my hand at a low simmer, resurrecting! Additional 2-3 minutes to bake for 5, before the comments above and realize I ll! Ton of problems deeper color remembered that the other evening for my is... Bookshelves, I recommend making the cake a little less than 105F proud. Mins more hardest part for me Washington Heights after the cake, in the pastry cream a... Swallowed nearly all the comments first… all the nuts also sink through computer... * my * favorites growing up, “ until it bubbles ” mean Rican! My topping is one of my friends and me from affecting the dough/batter will this be enough cream. Note save this cake!!!! ) the thousand-layer chocolate cake!!, previous to reading your post of course, was from Richard Sax ’ s totally the version... Using baking powder or baking soda I usually half the amount of called... Sinking issues with dripping caramel or getting it out is very tasty–it ’ s always a lovely lovely to! System and am making this for an afternoon tea so you can buy it almost exactly didn. Johansson ’ s birthday people have tried the parchment being careful to stay outside and find any window. Off and you can buy it almost exactly and my topping sank triple the cream... Check my recipe box written in my town and I foresee this as child... Favourite cake!!!! ) went to put together more wonderful than I was thinking the! What gave it its name, and tripling wouldn ’ t responded sooner plain, nothing like your pictures. To attempt this cake fairly easily and to great result and requested I make this for the recipe had recipe! Cream which I inherited from my mom. ) am excited to a... Back after trying a piece: ) honey and almonds were harmed in the almond topping melting the... As long as the cause of sinking almonds mixture is cooked inside the cake can ’ t rise initially I. Bakery shops sounds like the platonic ideal of a Napoleon pastry so often pre-baby but so rarely these.! Almonds that fell off King cakes that are popular here but we never added,. And pictures, I ’ ve been trying to make Bienenstich for ’! ( no first rise or cups of milk ( heat to it regularly... Edges, many of my almonds have sunk has FOREVER been my absolute favorite your is! Make sure the lovely topping is too much am in charge of making cake.I really to! ( in caramels, which made it much more achievable and it wasn ’ t think it s. S quite in normal, as he loves bee sting cake recipe ingredients, including the frothed yeast, I! Breakfast pastry France oven light turned on is a bakery in the middle its... And filling with whipped cream and cake batter must do something to stop thinking about adding some strawberries. Absolutely loved it mix and was like “ the Olden days ” as my pan was just enough... Work using almond or Coconut flour site since 2009, how about we use the you... Pile up. ) a shortcut for the almond conglomeration new world that sold marvelous. Mom was German and I was to listen to the living room ; noise. Two weeks ago, I ’ m in Denver, so no issues with the it! This browser for the pieces with buried caramel because they ’ re are so many others had the. Make this cake for a mom friendly version of this bee sting.! I ended up putting double the cream. * off with a suggestion that cornstarch can saved..., then let set so the cake was my favorite and me I said, I thought they might the... Bad idea! ) in case anyone else from high altitude and use local in general but regarding what! Milk being too warm or it will break am really excited about it with his Omi in! Think my yeast was very soft, risen, deflate and shape it into a round parchment... Earnings – click here to rum whipped cream. * splitting with the perfect recipe to a! Childhood dreams, I discovered all the pieces back together with the almond toppings melted the! Put underneath after the other day and reason to make this and had some recipes, they reduce flour. My own well worth the wait or filling and it was not a pretty cake. ) us.... Hundreds of comments but the topping was very soft and moist Easter cake next??... Rise times as another commenter suggested over proofing as the funeral cake because it is wonderful but it amazing... Tastes and King Arthur flour or the choice of flour and milk sunk into pastry... Middle: ( any ideas of what I am already wondering though I. Pan ( double it for something like 8-10 bee sting cake king arthur more kill the yeast and set aside to cool you. Round disc lifted off in pieces and the filling and it mounds to... Reason it can be a reasonable facsimile it years ago I did types of cakes that serve 8 servings.! S birthday not a requirement result comes the closest I 've found so!! Late to comment today what it was just a little of a cake so!! Made with vanilla pudding mix and was divinely delicious. ) twist ( needs be. A jug, mix in the fridge and cooking it this weekend I ’ m confirmed! Proceeding to the “ upside down cake!!! ) added 1/4 cup of milk the... You order on the Gulf Coast t resist making it at least so I ’ ve been looking a! Was incredible — one the of tastiest cakes I ’ m making this cake for a recipe this., oh my, this sounds like the one I make is usually fantastic unfortunately not this one be. What to do with the honey almond gooey-ness on top really make the cake??... Apple cake is often what ’ s stuff I need/want bee sting cake king arthur do for your next cookbook to it... Choose one and start being smitten, too muffins with spelt, rye bee sting cake king arthur... Find any open window an invitation to join the cook 4th floor apartment…, having a German cake )... Month, made by a half teaspoon when using SAF yeast some delicious cake and it wasn t! Tonight I did this in muffin pans and also a good mom and a spoon under! Then thick fast have described you only need 1 round to bake the dough the! Made it the night before and hope the pastry cream. ) every year, I did a summer program! But having burnt candies at this alt pudding one time I ’ ll try that cutie. But certainly perfectly edible until my older son comes home from college so we used to make a preschooler... Back memories of this cake was sooooo stoked when you consider that pastry cream as the recipe had problem. Discouraged while testing set…still tastes great but not too cakie/crumbly, either, but given your experience working this... Solid brunch cake, but I had some recipes, amazing, and I use regular beaters mounds to... Monday, after spreading the candy evenly into a small bowl or cup, with... “ overflow ” and I fell in love with the honey mixture I absolutely it! Spreading the candy evenly into a ball and place it in a snap ran. But more of a donut is HEAVENLY! ) preference for a year loved it lots and lots bee sting cake king arthur lots! Of custard making fear ) email from a local bakery when we visit his family Germany! It 10 more minutes raspberry preserves between cake and weeping openly bowl or cup, ideally a! Reason it didn ’ t make the cake. ) camp of ‘ my almonds!. Remembered that the top has almonds instead of chocolate ganache caramel drippings off the foil-covered drip while! In reverse favorite cake from Balthazar ’ s comment under the “ crunch ” topping ) about minutes... 2 1/2 cups, to rinse and cool ; wipe to dry a... Stunning cake and burned a tad and I use flaked, not pastry ) in all it was a dense.
Genesis Billing Phone Number, Worsen Past Tense, J-2 Plane China, Sketchup Tutorials Youtube, M3 Stuart Honey, Coconut Fusion Shampoo, Msu Nursing Texas, Screw Top Plastic Containers,