BEE STING in FALL

My favor cake was and still is "Bienenstich" translate into BEE STING CAKE I have no idea how this cake got its name. Maybe, it is served most of the time in the summer and the sweet smell of the honey lures the bees to the cake....Whatever...this is a great traditional German Cake...and it is soooooooo ambrosial....

This recipe is quite easy and fast when you have your ingredients all together. It is only time consuming, because the yeast dough needs time to rise...

Let's start...

Here are the ingredients:

For the dough

1.) 500 g all-pourpose flour

2.) 1 tbsp. 1/4 tsp. of dry yeast

3.) 250 ml lukewarm milk

4.) 1 tbsp. sugar

15 mins. resting time

After resting...

Add to your pre-dough ...75 g soft butter

75 g sugar

 1 pk. vanilla sugar

1 egg

a pinch of salt

For the topping:

100 g sugar

150 g soft butter

250 g almond flake

2 tbsp. honey or agave syrup

4 tbsp whip cream

Part 1:

Prepare a pre- dough by warming up the milk add your yeast and let it rest for about 10 mins. then make a well in the flour pour your milk with the yeast in there and mix part of the flour together...not all of it...

Let it rest for about 15 mins.

This is how it should look...

Then add 75 g sugar, 1 pk. vanilla sugar, 1 egg and a pinch of salt to the pre-dough and mix all the ingredients together...use a kitchen aid machine and attach a kneading hook.

Once you finish with kneading ... form a ball and let it rest for another 1 hour. In helping the dough to rise use scissors and cut a cross in the dough.

AND

This is how it should look after you placed it on your baking sheet. Prick the dough with a fork and let it rest again for about 30 min.

Part 2:

Meanwhile, place a saucepan on the stove and add 150 g butter until soften, then add 100 g sugar, 2 tbsp honey and 4 tbsp whip cream. Once everything is combined pour in your 250 g almond flakes.

Part 3:

Place your dough in a square baking tin and a spoon or spatula to spread out the almond flakes mixture on top of the dough.

Part 4:

Put it in the over (top bottom) for about 370 F ( 180 C) for about 35 mins.

For the filling: 

Some use vanilla pudding, whipping cream or butter cream...

Make the vanilla pudding as it is on the package, then add 6 gelantin leaves. Whip the cream until stiff and add the cream spoon by spoon to the vanilla pudding and cool for about 1 to 2 hours.

Then spread the cream between the two halves of the cake as you would make a sandwich. Bring both halves together DONE!





It was Delicous to the TASTE!...no more...