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Bienenstich Cake with Homemade Vanilla Creme. Great recipe for Bienenstich Cake with Homemade Vanilla Creme. Note: This recipe is a work-in-progress. I adapted from a German recipe, but the dough seems to come out too soft and sometime the custard might not get thick enough according to another person who cooked :( I'll update this sometime.

Bienenstich Cake with Homemade Vanilla Creme To make the honey almond topping, melt butter, honey, sugar, and vanilla sugar in a saucepan over medium low heat. Once the butter has melted, add the cream and then mix until the sugar is dissolved. Cover surface of pudding with waxed paper; cool.

Hey everyone, it's me, Dave, welcome to my recipe page. Today, we're going to prepare a distinctive dish, bienenstich cake with homemade vanilla creme. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Bienenstich Cake with Homemade Vanilla Creme is one of the most popular of current trending foods on earth. It's easy, it's quick, it tastes delicious. It's appreciated by millions daily. Bienenstich Cake with Homemade Vanilla Creme is something that I have loved my whole life. They are fine and they look wonderful.

Great recipe for Bienenstich Cake with Homemade Vanilla Creme. Note: This recipe is a work-in-progress. I adapted from a German recipe, but the dough seems to come out too soft and sometime the custard might not get thick enough according to another person who cooked :( I'll update this sometime.

To get started with this recipe, we have to prepare a few components. You can cook bienenstich cake with homemade vanilla creme using 22 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Bienenstich Cake with Homemade Vanilla Creme:

Get of -- YEAST DOUGH --.
Take 1 tsp of active dry yeast.
Take 60 ml of warm water (1/4 cup).
Get 60 grams of butter, softened (4 Tbsp).
Take 45 grams of sugar (4 Tbsp).
Make ready 1/2 tsp of salt.
Prepare 120 ml of milk, scalded (1/2 cup).
Take 120 grams of flour, first mix-in (1 cup).
Get 1 of egg.
Take 2 of egg yolks.
Make ready 120-180 grams of flour or more if needed, for second mix-in (1/2 to 3/4 cup).
Get of -- CUSTARD FILLING --.
Take 3 of egg yolks.
Take 45 grams of sugar (4 Tbsp).
Prepare 1 1/2 tbsp of flour.
Get 150 ml of milk -or- half heavy cream/half milk (2/3 cup).
Prepare 1/2 tsp of vanilla -or- small piece of vanilla bean.
Take of -- ALMOND TOPPING --.
Get 60 ml of milk (1/4 cup).
Take 40 grams of butter (2 1/2 Tbsp).
Prepare 60 grams of sugar (5 Tbsp).
Prepare 4 tbsp of sliced blanched almonds (35 g).

Remove the waxed paper from pudding and gradually beat cooled pudding into butter. Split each piece and fill with the vanilla cream. Oma's Bienenstich Recipe (Bee Sting Cake) By Oma Gerhild Fulson My Bienenstich recipe is an easy version of the traditional "German Bee Sting Cake". Sweet, chewy, nutty top and creamy filling.

Instructions to make Bienenstich Cake with Homemade Vanilla Creme:

DOUGH: Combine butter, sugar and salt in a bowl. Scald milk (heat until right before it boils) and pour into bowl. Stir until butter has melts and every is mixed. Let cool to lukewarm temperature. Meanwhile, dissolve 2 tsp yeast in 60 ml (1/4 cup) warm water)..
Add 120 g (1 cup) flour and the yeast mixture to the bowl. Mix well and let sit in a warm place until it becomes bubbly..
Whisk in 1 egg and 2 yolks. Gradually beat in 120-180 g (1/2 to 3/4 cup) flour until it's soft, light and smooth. You may need more or less flour depending on how wet the dough is..
Knead the dough on floured surface until smooth and elastic. Shape into a ball and put back into bowl. Cover and let rise until doubled, about 1-2 hours..
After the dough has risen, lightly knead to push out the air. Place it on a baking sheet (greased or w/ parchment paper), and roll out into a circle or square about 4 cm (3/4 inch) thick. Cover and let rise again until doubled, about 30 min..
TOPPING: Meanwhile, heat the 60 ml (1/4 cup) milk 40 g (2 1/2 Tbsp) butter and stir in 60 g (5 Tbsp) sugar and the slivered almonds. Simmer on low heat until mixture is smooth and milk has soaked in..
Let it cool a bit and spread on dough once it has finished rising..
BAKE: Preheat oven to 350°F/180°C for 25-30 min or until golden brown and glossy. Let cool on a rack. My dough got a little to big so I sliced off the extra edges... :/.
FILLING: While the cake is baking, make the filling. Beat 3 egg yolks with 45 g (4 Tbsp) sugar until thick and pale yellow. Lightly mix in about 1 1/2 Tbsp flour. Scald 150 ml (2/3 cup) milk. If using the vanilla bean, add it to the milk while scalding. (If using extract, you'll add later.).
Very slowly pour the scalded milk into egg yolk mixture, stirring as you do..
Pour the mixture into a saucepan and cook over low heat, stirring constantly. Remove from heat as soon as it reaches boiling point (but don't boil!!)..
If using the vanilla extract, add it now, or remove the bean. Let cool completely (you can brush w/ a little melted butter to help prevent skin from forming). Stir the custard before spreading on cake..
When cake has cooled, cut in half to form two layers. Spread the bottom half with the vanilla custard filling and sandwich with the almond-y top half..

Combine the butter, sugar, honey, cream, and salt in a saucepan and bring to a gentle, stirring occasionally until the butter has melted. Remove from the heat and stir in the vanilla and almonds. This is probably Germanys most favorite cake: Bienenstich - or as you might translate it "Bee Sting". It is a very special kind of cake because it is made with a yeast dough, filled with vanilla cream and has a topping of deliciously caramelized almonds. Combine whipping cream and sugar till smooth, add eggs one at a time,beating well.

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