I love all German pastries – but the Beesting cake is probably my all tie favorite. Thanks! But I will definitely be adding raspberry jam. It’s in the oven now and I was sad to see the almond topping sunk to the bottom. I usually use it 1:1 with instant yeast. They claim its American :) I think my yeast was very active and my kitchen was a little warm (~75F). Awesome. I would bake it in a springform next time, as the cake rose quite tall and a large amount of caramel spilled over the edges. I’m going to try it one day, I swear. 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). Which got me posting again. Thoughts? I made this for my 22nd birthday party last night and it was absolutely fabulous! How to make pastry cream. First 2 times, great success. This looks incredible. My almonds sunk and none remained on the top. I am speechless. I just used plain ol’ Kroger instant yeast packets, fyi. Deb, you know I love your perseverance …. 4) I did what several people did and baked the cake for 12 minutes, and then added the almonds and baked for another 12 minutes. King Arthur's original Bienenstich recipes calls for white sugar, but check out the baker's notes below the recipe for an all-honey version. Also, subbing 3 tbsp cornstarch for 3 tbsp flour gave me playdough pastry cream. How far in advance would you say it’s safe to slather in the pastry cream while avoiding the dreaded soggy-cake syndrome? Reading through the comments really helped on this one– I spread the topping on a piece of parchment paper, just slightly smaller than a 9″ diameter and let it cool completely. Aw. He truly loves you, too! but I’m just wondering: where do you put all of the failed cakes? I’m sure it will taste delicious but this is a huge bummer. I thank you for the recipe and all your time and energy put into these wonderful recipes. I made this yesterday for an Oktoberfest in January party, and it was a hit! Your mother is one lucky lady! I filled it with about a cup of apricot jam which was added a nice level of sweetness. I love the phrase Custard Junkie. I made this and had the same problem of the topping sinking into the cake. This is so exciting my husband is German and bienenstich is his all time favourite. I made whipped cream and incorporated that into the pastry cream which to me was the right consistency for the cake. This is a great cake. Thanks! I always appreciate your trial and error effort so your readers don’t have to muddle with anything but the perfect version! Take care This turned out beautifully, and I couldn’t have been happier! Hi Deb, I made it for my German husband’s father’s day. The cake was delicious and we all had seconds. For dinner, we had this soup, this salad and this lasagna, and for dessert, the finest bee sting cake I’ve yet to taste. First time around under cooked. Probably because I thought I was too cool to go out and buy a pack of Fleishmann’s rapid rise yeast, which is very hit and miss from my experience. I always taste cornstarch and and am willing to live with a slight floury taste. I have found serveral sources online but none of them have very many reviews. Thanks for introducing the internet to the bee-sting cake concept. . Then I made it again this weekend as a birthday treat for a coworker. It sunk. Refrigerate any left-overs because of the custard. I didn’t read the comments and I finally found a day and reason to make the cake. So delicious. it was still too warm. Since the cake was thinner than the one with filling the sinking issue did not cause problems in processing a.k.a. I bought some maybe 3 years ago, and there in my pantry it still sits. But, next time, I’ll probably use a different pastry cream recipe or just go with whipped cream. The almond issue I handled easily by spreading the candy evenly into a teflon tart pan with a removable bottom. I suppose for me, it was the German version of a Napoleon pastry so often served on pastry trays. Thank you! I saw this on FB and was like “Dear god, Deb! I am thrilled to see this and cannot wait to make it!! Ha! I inherited ingredient lists from my mom’s side of the family, and from those tried to do what you accomplished. Being a custard lover it was very popular with me. Can you point me to a good yeast guide, one that explains the different types in a way that would make it possible to figure out non-US equivalents? My great aunt used to make the most delicious ones, which were particularly difficult to resist when she would get a little confused and bring them to Passover seder…. I’ve made this twice and both times I had problems with the almond topping sinking into the batter before it made it into the oven. I wish I’d seen this before my mom’s birthday (this past Monday). I guess it all depends on what you grow up with. This Bee Sting Cake is a German classic and completely translated into English. AnnePeale, I owe you big time. If this doesn’t work than maybe baking the cake a little first and then putting on the topping? :) Thank you for the recipe. Has this strange “gelling” happened to anyone else? Maybe part of it is being German–both my mother and father were German, and we are a stubborn (I like “determined” better) people! So I did this in muffin pans and it worked perfectly. Anyway, the bakery was called Bahrenberg’s (sp?) My first rise was maybe 2hours, I did the almond caramel during the second rise. yielded 24 huge muffins. or Dr.Oetker, ChefKoch,und die Orginal Sachsen KüchenGötter1742AD rezepte. and not good to taste at all. :(. <3, Rachel. The guys took the rest home. (If you’re ever making a road trip north, I highly recommend a stop there.) So when I had to slice it in order to put the pastry cream filling, there was a hole -but I hid it with almonds ;) Great recipe. I have Bienenstich every summer when I visit my family in southern Germany. I didn’t have good cake pans on hand, so I had to use a too large springform instead; the cake came out easier, but the larger size meant the almond topping and pastry filling wasn’t enough. I haven’t made them as muffins, but check out Comment #428, who tried it. Combine the milk and honey in a jug, mix in the yeast and set aside for a few minutes to froth. Calorie Goal 1,774 cal. My dad lived in Queens, and when we visited we always went to a German bakery for cheesecake. The topping baked into the cake! The topping remained on the edges. Thank you for your numerous trials, this looks delicious and will be made soon. 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. Oh that topping! Anyhow, I’m going to make this for him as a surprise. I think it would have been much better to put the almonds on the bottom of a well-buttered cake pan and then invert it. Thank you so much for going through all the trials & tribulations to bring this little gem to your mom and fans, like me. If you happen to stroll through Milwaukee mid-June during German Fest, Kopp’s, the local custardary, serves Bienenstich custard. ), As another person who wants to take the cake to the office, but doesn’t want to have to wake up at 3am in order to do so…. Susan — I’d love to hear if you tried it. I can use butter, but milk/cream is out. British husband thought my cake resembled treacle cake. Thanks for the recipe! It was amazing, but, alas, a bit of a failure- a very tasty one, though, and completely my fault! the topping looks lovely though. Finally, another cake with a caramel touch. That was 1981. I first want to say that I love your recipes! Hi Deb, if I had known you were looking for the Bee Sting Cake recipe, I would have given you the one I use all the time, since it is one of my favorite cakes all year round. The almond topping sank into the cake marking a gooey mess in the middle I only discovered after it had cooled. Moist, light, not too sweet. 36 % 20g Carbs. Thanks for perfecting the recipe! ironically taste and texture was so good baked that I’m determined to make it now, but wondering if you have any thoughts on where I might have gone wrong? I just made your raspberry bars yesterday and they were DELICIOUS, beyond delicious! The yeast flavor is overpowering! I didn’t have any instant yeast so I just proofed my active dry in some warm milk with a teaspoon of sugar or so. Bake at 175°F for about 22 minutes. According to the equivalents on my Cream Cornstarch box: Thanks so much for finding a great recipe! WOW! However, I felt that the cake was flatter (you’re resting it on its “dome” by inverting it, which flattens it) and that the top lacked that golden gorgeousness of almonds baked while being exposed to the oven. I was raving about your recipe to my mother and she tells me my Grandmother, a well-known Australian cook, has a bee sting cake in her recently published baking book. appropos of nothing, I bought your UK edition of your cookbook at my local bookshop yesterday! So, anyone with concerns, don’t be worried! I promise, I would never intentionally mislead you. This is a very interesting Bienenstich Kuchen recipe,welchen Ich diesse Wochen Ende versuche.Ich habe verschiedene Bienenstich K. schon gemacht, and they turned out great,von meiner Essen/Gelsenkirchen Oma oder auch from Lecker.de. Am I weird? The top was a bit uneven but none of it went over the edge of the loaf pan (almost!). Baked for 25 min. We find it in almost every bakery in Switzerland. It worked perfectly. Hey Deb! I’ve made this 3 times In different seasons and every time I’ve used a 10” springform pan, also with slivered rather than sliced almonds (so they are like little sticks), just for convenience as I have neither a 9” pan nor the sliced almonds. i linked to you in a friday favorites post of mine too :). Thank you so much for all your experimenting-so worthwhile! I heard you talk about this cake on the Joy the Baker podcast last week and have been anxiously awaiting this post ever since. For anyone who is trying this; you might find a combo of both cornstarch and flour to be more workable and less likely to fail. It looks amazing! If this doesn’t bother you (again, the change will be slight, but I’m obsessed with cake crumb and really want the softest/tender-est one) no reason you cannot bake it the night before. Hi, versus 3) and also added a generous amount of stiffly whipped cream to the chilled custard before spreading. This cake looks phenomenal. What did you do with the other 4 cakes, might I ask? When the cake was baked the slivers of almonds in the topping would create tiny holes which sort of resemble a honeycomb. I love how you wrote this, it was so easy to understand and made it much easier in moments of panic! Maybe I should have skipped the first rise? The pastry cream is so thick it oozes everywhere. What a treat! I’ve seen that precut method used on Paris Brest cakes in bakeries, and it should work perfectly with this too. Fabulous Cake! :) Anyhow, well done and congrats. This looks absolutely amazing. typo aside, what exactly does, “until it bubbles” mean? i love that about your blog :). At LEAST double, and tripling wouldn’t hurt. I have made this before…. So practical and delicious! When I bake a bomb, I fly the white flag and GIVE UP! Jun 18, 2018. How does this differ from other bee sting cakes out there? I tried the parchment method, cooled down to almost room temp, and still, everything sunk to the bottom. It looks amazing and I just have to try my hand at a yeast-based batter. I’ll bake one for next time we get together. Have you attempted a gateau basque? The recipe has made it into my binder, which I inherited from my Mom. 3/4 cup whole milk, ideally at room temperature :). I hope it turns out well! It was already pretty rich and very delicious. Whenever I am back in Germany, this is what I eat. This looks scrumptious! The Linzers were of course unhappy about this, and planned to attack Andernach. Until now, I have never dared to make one myself. When I was a kid 60 years(!) This method meant that once baked, all I had to do was turn the cake out and the nuts were evenly spread over the top. Should we next time go by looks, not time? Because it was so moist, I couldn’t half it, so I just served the custard on the side. I let it cool for about 15 minutes. Honey Bee (Apis Mellifera) on Rose Blossom Photographic Print Buy at AllPosters.com . I did a test run on this recipe, followed the directions exactly, and got a result that looked exactly like your picture. But I think it’ll still taste good. First published April 17, 2013 on smittenkitchen.com |, Banana Bread Crepe Cake with Butterscotch, http://www.ruscuisine.com/recipes/breads-and-pastry/n–271/, http://www.marthastewart.com/949556/bee-sting-cake, http://www.dailylife.com.au/food/recipes/beesting-cake-20111019-1m4b6.html, http://www.heidiannie.com/bee-sting-cake-bienenstich-recipe/, http://www.facebook.com/german.consulate.new.york, http://studio5.ksl.com/?nid=126&sid=7702714, http://cookoda.com/%DA%A9%DB%8C%DA%A9-%D8%B9%D8%B3%D9%84-%D9%88-%D8%A8%D8%A7%D8%AF%D8%A7%D9%85-bee-sting-cake/. That looks delicious. Then, after spreading the filling, put the slices on the filling, keeping their order. After looking it up, it seems even more amazing than I would have thought (and totally appeals to my obsession with the quirky moments of European History), even if it is only an urban legend. Yay! Although I cannot recall where I used to buy this luscious treat too many moons ago, I remember it well as “Beehive” Cake. Serves 9-inch cake This Bee Sting Cake Recipe is also known as Bienenstich and is a traditional German cake. :). however this time I’m in the camp of ‘my almonds fell though’.. sniff sniff. I followed your steps and it was a very lovely cake – the almonds stayed on top too! I would love to make this for our Easter cake next weekend, however I only have active dry yeast. On the other hand, it’s sweet, sticky and caramellike, so who will mind? My German/Puerto Rican aunt (such a great combo!) Made this cake yesterday for my daughter’s birthday. But with yeast I have never had to, my breads just rise a bit faster. I will make it again this weekend! pastry cream? Yup, I am experiencing the same situation: the toffee almond layer got swallowed/sunk into the dough 5 mins into baking time. After it’s chilled you fold in whipped heavy cream (slightly sweet). Ok, so after reading some of the comments AND having amazing experiences with Debs recipes, I needed to try this one. I found that inside the cake, it was just fine. Like everyone else the almond shards being in the cake made it difficult to slice without destroying the top. Epic fail. Deb! I’m thinking if my next try of the batter is that thin, I’d wait until it was par cooked and then add the almond topping so it was firmer and wouldn’t sink…, Hi Deb 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. My great-aunt would always make me her bienenstich for my birthday every year, and she of course kept her recipe in her head (making it very frustrating to try and duplicate!). Why do you make such pretty things!? Made this and it turned out great! (545) I am wondering if altitude is a factor because we are at about 3600 in altitude. I expect this is also why your BeeSting cake is so good. it came out beautifully. We truly cherish your perseverance and I totally relate to your NEED to keep going until you conquer the recipe! This cake is traditionally filled … If you’ve got both, opt for the cornstarch instead. OMG! The only time I’ve ever had one of these was up in the Catskills, from a place that Google implies might be Hartmann’s Kaffeehaus. ;-) how can i stop the whooshing? The reason is I just barely brought the almond topping to a boil so it didn’t caramelize. I set it gently on the cake before cooking. Why does it do this? When cool, split in half and fill with diplomat cream.*. Deb what a stunning cake and thank you for sharing the recipe and for trialing this cake so.many.times to get it right! I believe the original owner was German-Jewish descent. Cook butter, sugar, milk, and honey to 230°F. My friend even took the leftovers. By the time I made Keller’s I was short on eggs so my batch was small. Can’t wait to try this recipe :). I fell in love with the delicious topping, however! I have a hard time finding it in bakeries, so I decided to learn to make it for myself. Can’t wait to make this! I heated the milk to 150 and the pastry cream to 180 during the final whisking. Anyhow, this one is a keeper, for sure. I first tried bienenstich on a trip to Germany last year — I regret not ordering another slice immediately after we finished the first. I definitely think you could. Let us show you the way by making some of our most well-loved desserts without dairy. 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