Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: chocdoc on January 10, 2010, 02:07:39 am
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Got around to making the Bienenstich cake last night. Very pleased with the results, but there will be some tweaking next iteration. Mostly involving the filling - I forgot to add the sugar until I'd spread half the filling on the cake and found the custard powder a bit raw tasting. Next time I'd cook it a bit.
Cake:
2 eggs
3/4 cup sugar
1 tsp. vanilla
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1 tbsp. butter
Preheat oven to 350º F.
Prepare an 8 by 8 inch pan with parchment in two 8 inch strips overlapping the sides of the pan.
Beat the eggs until light and fluffy at speed 5, add sugar though the lid and continue to beat until nice and thick. Stir in vanilla, flour, baking powder and salt until just mixed for about 20 seconds at speed 2. Heat milk in microwave until steaming but not boiling, add butter, when butter is melted add into remaining batter at speed 2 or 3 until just mixed in. Pour into prepared pan, bake for 25 to 30 minutes, until toothpick inserted comes out clean.
Topping:
1/4 cup brown sugar
2 tablespoons butter - melted
1/3 cup shredded coconut
3/4 cup slivered or flaked almonds
3 tablespoons whipping cream
Mix all topping ingredients together, when cake come out of oven, spread as evenly as possible over the top of the cake. Put back into oven with broiler on - watch carefully - remove from oven when topping bubbles and is nicely browned.
Filling:
2 cups whipping cream
1 package cream stabilizer (such as Dr Okter) - or 2 tbsp instant vanilla
pudding powder
1 tbsp custard powder
2 tbsp icing sugar.
1 tsp vanilla
Insert butterfly in bowl, add all ingredients. Mix together at speed 4 until fluffy and starts to firm up.
Let cake cool. When cool cut in half with serrated knife, removing top half carefully onto a baking sheet. Spread cream in thick layer over bottom half of cake, return top half carefully. I put the cake back into the 8 by 8 pan, and placed in the freezer for a couple of hours to make cutting easier. Store in fridge.
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Too bad, I was in St. Jakobs and not in your area today :D ;) Chocdoc. I don't bake this dangerous staff anymore and my poor husband has to buy himself a piece almost every week for 4$ a piece :)
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Too bad, I was in St. Jakobs and not in your area today :D ;) Chocdoc. I don't bake this dangerous staff anymore and my poor husband has to buy himself a piece almost every week for 4$ a piece :)
There is about 3/4 of the cake left - I tasted it, but I'm still working on losing weight - so it's up to hubby and rug rat to finish it off - feel free to drop around a snag a piece.
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I can't believe we now have a recipe for bee sting - I absolutely love it. Thanks so much for coming up with this one chocdoc.
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Discovered an interesting trick for adding the sugar and dry ingredients - just used my stainless canning funnel through the hole in the lid - much less spillage.
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Yummmmmmmm, thanks Chocdoc. Where did you say you lived.
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Yummmmmmmm, thanks Chocdoc. Where did you say you lived.
Canada - about 40 km from Tebasile.
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Tempted to get on the next plane. Is it cold there? It's very hot here today and this crazy woman has been baking bread.
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YUUMMM!!! Wish I could have cream - don't think it would be quite the same with cashew cream :(
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I'd love to try this with custard in the middle instead of cream. Jo, can you make dairy free custard?
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I love Beesting and all the recipes I have ever tried were disappointing. This looks amazing chocdoc, thank you.
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Thanks chocdoc - I made a bienenstich (with yeast) for one of the cooking competitions and then thought -"Who in the right mind will do all the steps?" so scrapped the recipe - should still put it together - but this is great indeed.
Have a funny story that I should tell some time about the cream stabilizer and a German vet student who was staying with us many years ago - for another time.
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Have a funny story that I should tell some time about the cream stabilizer and a German vet student who was staying with us many years ago - for another time.
You can't say that and not tell the story, that's just not fair.
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When I have time - promise.
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Tempted to get on the next plane. Is it cold there? It's very hot here today and this crazy woman has been baking bread.
Minus 14 C yesterday.
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Thanks chocdoc - I made a bienenstich (with yeast) for one of the cooking competitions and then thought -"Who in the right mind will do all the steps?" so scrapped the recipe - should still put it together - but this is great indeed.
Have a funny story that I should tell some time about the cream stabilizer and a German vet student who was staying with us many years ago - for another time.
I've got yeast recipes too - but wanted to copy the one I have bought at the German store nearby and theirs is cake based.
Also waiting with bated breath to hear the story when you have time.
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Oh wow, YUM!!
Instant vanilla pudding & custard powder aren't really things that I would buy, though, wonder if it would work thickening it up with egg & cornflour or something (so more like a custard, I guess!)
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Oh wow, YUM!!
Instant vanilla pudding & custard powder aren't really things that I would buy, though, wonder if it would work thickening it up with egg & cornflour or something (so more like a custard, I guess!)
Looks like the custard powder doesn't really do any thickening - you really need the modified starch that is in the instant pudding or the Dr Oekter Whip it. I'm going to play a bit more with cooking the custard powder to try and lose the uncooked cornstarch taste - my experiment today yielded butter - so I have work to do. The instant custard powder (to which you add water) appears to contain modified starch so would probably thicken.
I also don't have instant vanilla mix in the house - I use the custard powder for a number of things to get an eggy taste without adding egg. I see that it seems to have a bad rap on this board, but the Harry Horne's Custard pudding powder that I use contains cornstarch, tapioca starch, potato starch, salt, flavour, arrowroot flour and colour. Nothing unpronounceable. Checked out the Bird's instant label last time I was at the store and it seems to have a few more things in it - but again, nothing I really have any great issues about used in small quantities, infrequently.
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Chocdoc, in Aus, the colouring used in custard powder is a colour that causes a lot of health problems for some people. One of the first things a lot of Aussies get excited about is the ability to make brilliant custard without custard powder for this exact reason. Hence there has been a few suggestions to try homemade custard.
I'm looking forward to trying this, but have to have an excuse and people to share the beesting with.
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What brand of custard powder do you use in Oz? Is tartrazine the colouring agent or annatto? While I understand there is a risk of allergy to annatto - I'm not seeing the same range of concerns as with tartrazine.
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Foster Clark is a very common brand in Australia. I don't have any custard powder so can't remember what is in it.
This thread has some discussion re custard powder.
http://www.forumthermomix.com/index.php?topic=1605.0
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There is about 3/4 of the cake left - I tasted it, but I'm still working on losing weight - so it's up to hubby and rug rat to finish it off - feel free to drop around a snag a piece.
If you lose something, you have to find it again ;). I'm on the 7th day of the MasterCleanse and dropped 3,4kg, so I can't have a piece, good for your husband :D. I will let you know anyway, when I'm in your area...IKEA is waiting for me :)
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There is about 3/4 of the cake left - I tasted it, but I'm still working on losing weight - so it's up to hubby and rug rat to finish it off - feel free to drop around a snag a piece.
If you lose something, you have to find it again ;). I'm on the 7th day of the MasterCleanse and dropped 3,4kg, so I can't have a piece, good for your husband :D. I will let you know anyway, when I'm in your area...IKEA is waiting for me :)
Got as far as the Ikea parking lot today - saw all the cars and decided to postpone.
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Am definitely trying this! I love beesting as do most of the women in my mother's group so I might surprise them and rock up with this Friday :)
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I'm sure you will impress them with it Angela and you need a few people to help you eat it. 3 relatives came to visit me just after I came out of hospital and they bought lunch. There was a beesting for dessert and they left the leftovers for me to eat - it was a huge piece, probably half of it and there I was, trying to get through it on my own and knowing the calories I was consuming. I ended up throwing a huge chunk in the bin (doesn't stay fresh for long anyway) for the sake of my waistline.
Definitely something you have to share with a group of people so there are no left-overs.