Bienenstich Cake with Homemade Vanilla Creme
Bienenstich Cake with Homemade Vanilla Creme

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, bienenstich cake with homemade vanilla creme. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Bienenstich Cake with Homemade Vanilla Creme is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Bienenstich Cake with Homemade Vanilla Creme is something that I have loved my entire life.

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 (Bee Sting) is an old German cake that is sweet and delicious.

To begin with this particular recipe, we must 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:
  1. Take – YEAST DOUGH –
  2. Prepare 1 tsp active dry yeast
  3. Take 60 ml warm water (1/4 cup)
  4. Prepare 60 grams butter, softened (4 Tbsp)
  5. Prepare 45 grams sugar (4 Tbsp)
  6. Get 1/2 tsp salt
  7. Prepare 120 ml milk, scalded (1/2 cup)
  8. Make ready 120 grams flour, first mix-in (1 cup)
  9. Prepare 1 egg
  10. Prepare 2 egg yolks
  11. Take 120-180 grams flour or more if needed, for second mix-in (1/2 to 3/4 cup)
  12. Make ready – CUSTARD FILLING –
  13. Prepare 3 egg yolks
  14. Take 45 grams sugar (4 Tbsp)
  15. Prepare 1 1/2 tbsp flour
  16. Make ready 150 ml milk -or- half heavy cream/half milk (2/3 cup)
  17. Prepare 1/2 tsp vanilla -or- small piece of vanilla bean
  18. Make ready – ALMOND TOPPING –
  19. Prepare 60 ml milk (1/4 cup)
  20. Prepare 40 grams butter (2 1/2 Tbsp)
  21. Make ready 60 grams sugar (5 Tbsp)
  22. Prepare 4 tbsp sliced blanched almonds (35 g)

Add the sugar, honey and cream. Stir in the almonds, let cool slightly, then spread over the dough in the pans. 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.

Instructions to make Bienenstich Cake with Homemade Vanilla Creme:
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Let it cool a bit and spread on dough once it has finished rising.
  8. 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… :/
  9. 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.)
  10. Very slowly pour the scalded milk into egg yolk mixture, stirring as you do.
  11. 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!!).
  12. 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.
  13. 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.
  14. Ready to serve and ENJOY!

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. 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. Combine the butter, sugar, honey, cream, and salt in a saucepan and bring to a gentle, stirring occasionally until the butter has melted.

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