German Bienen Stich Bee Sting Cake Recipes

BEE STING CAKE (BIENENSTICH) II

Steps:

• Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
• Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
• Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
• Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
• Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

GERMAN BIENEN STICH (BEE STING CAKE)

Steps:

• Dough:.
• Make sure cottage cheese is well drained then push the cottage cheese through a sieve (or in blender).
• Blend in oil, sugar and salt (If mixture is in a blender turn it into a bowl.).
• Mix in 1 cup flour, baking powder, and add milk.
• Knead remaining flour into dough add a little more if necessary.
• Grease a 20cm (8-9") springform pan and spread evenly with dough.
• Topping:.
• Melt butter, add sugar and stir until it dissolves.
• Add vanilla and milk, stir in almonds.
• Let topping cool.
• Spread on top of dough.
• Bake for 20 minutes at 200 deg C or 400 deg F.
• Cool cake.
• Filling:.
• Blend custard powder, 1/4 cup of the milk and sugar, stirring until custard powder is dissolved.
• Boil the remainder of the milk (3/4 cup), add to custard milk mixture stirring until thickened.
• Cream butter and add the custard bit by bit.
• Cover with plastic wrap and let chill in fridge.
• Assembly:.
• Cut the cooled cake horizontally (to make 2 layers).
• Spread chilled custard cream on bottom half of cake (cut side up).
• Replace the top layer, almonds on top.