Author Topic: Bienenstich (Bee Sting) Cake  (Read 16964 times)

Offline chocdoc

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Bienenstich (Bee Sting) Cake
« on: January 10, 2010, 02:07:39 am »
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 350 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.


Offline Tebasile

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Re: Bienenstich (Bee Sting) Cake
« Reply #1 on: January 10, 2010, 02:47:37 am »
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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Offline chocdoc

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Re: Bienenstich (Bee Sting) Cake
« Reply #2 on: January 10, 2010, 02:52:18 am »
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.

Offline judydawn

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Re: Bienenstich (Bee Sting) Cake
« Reply #3 on: January 10, 2010, 02:53:02 am »
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.
« Last Edit: January 10, 2010, 02:54:34 am by judydawn »
Judy from North Haven, South Australia

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Offline chocdoc

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Re: Bienenstich (Bee Sting) Cake
« Reply #4 on: January 10, 2010, 02:56:18 am »
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.



Offline achookwoman

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Re: Bienenstich (Bee Sting) Cake
« Reply #5 on: January 10, 2010, 03:48:04 am »
Yummmmmmmm, thanks Chocdoc.   Where did you say you lived.

Offline chocdoc

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Re: Bienenstich (Bee Sting) Cake
« Reply #6 on: January 10, 2010, 03:52:05 am »
Yummmmmmmm, thanks Chocdoc.   Where did you say you lived.

Canada - about 40 km from Tebasile.

Offline achookwoman

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Re: Bienenstich (Bee Sting) Cake
« Reply #7 on: January 10, 2010, 03:57:13 am »
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.

Offline quirkycooking

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Re: Bienenstich (Bee Sting) Cake
« Reply #8 on: January 10, 2010, 05:45:25 am »
YUUMMM!!!  Wish I could have cream - don't think it would be quite the same with cashew cream  :(
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Offline cathy79

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Re: Bienenstich (Bee Sting) Cake
« Reply #9 on: January 10, 2010, 07:17:01 am »
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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Offline cookie1

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Re: Bienenstich (Bee Sting) Cake
« Reply #10 on: January 10, 2010, 07:18:10 am »
I love Beesting and all the recipes I have ever tried were disappointing. This looks amazing chocdoc, thank you.
May all dairy items in your fridge be of questionable vintage.

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Offline Thermomixer

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Re: Bienenstich (Bee Sting) Cake
« Reply #11 on: January 10, 2010, 08:28:46 am »
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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Offline cathy79

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Re: Bienenstich (Bee Sting) Cake
« Reply #12 on: January 10, 2010, 08:32:34 am »
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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Offline Thermomixer

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Re: Bienenstich (Bee Sting) Cake
« Reply #13 on: January 10, 2010, 08:35:55 am »
When I have time - promise.
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Offline chocdoc

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Re: Bienenstich (Bee Sting) Cake
« Reply #14 on: January 10, 2010, 01:51:39 pm »
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.