Friday, July 27, 2007

Bienenstich (Bee-Sting)

These are one of my favorite things to eat. They are sweet, moist, and nutty. They are finicky to make, but they are well worth it! You can buy good Aussie custard powder at
Ingredients: Dough
200mL milk
50g butter
375g all-purpose flour
1 packet of fast action dry-yeast
50g sugar
1 Tbs. vanilla sugar
1 pinch salt
1 medium egg

Ingredients: Topping
200g butter
100g sugar
1 Tbs vanilla sugar
3 tsp. honey
3 Tbs. whipping cream
200g chopped almonds (the proper way is to use blanched almonds, but I can't be bothered, and it still tastes mighty fine.

Ingredients: Filling
80g vanilla custard powder (Americans will need to find a good source for this. I have found a couple of "Australian" stores that stock it. There are stores on-line that you can find it on as well).
100g sugar
100g butter
750mL milk

Method: Dough
1. Warm the milk in a small pan and melt the butter in it.

2. Sift the flour into a mixing bowl and mix in the dried yeast.

3. Add all other ingredients for the dough, including the warm milk and butter mixture.

4. Stir with a hand mixer, or with a wooden spoon and your hands until the a smooth dough is formed (if using a mixer use a kneading hook).

5. Cover with a tea towel and let rise until it has visibly increased in volume.

Method: Topping
1. Slowly heat the butter with the sugar, vanilla sugar, honey and cream while stirring, bring briefly to the boil and stir in the almonds.

2. Leave the mixture to cool down, stirring occasionally.

3. Grease a baking sheet.

Method: Assembly Part 1
1. Preheat the oven to 440F/200C

2. Dust the dough lightly with flour, and place it on a lightly dusted bench.

3. Roll out the dough to the size of your baking sheet, and then line the baking sheet with your dough.

4. Spread the topping evenly on top and put the baking sheet in a warm place to rise again (around 1 hour).

5. Put the baking sheet in the oven.

Method: Assembly Part 2
1. Leave the cake on the baking sheet to cool down on a rack.

2. Cut the cake in half vertically, then cut in half horizontally (for the filling).

3. For the filling mix the custard powder, sugar and milk in a saucepan, and then stir in the butter. Mix until it thickens.

4. Put the filling in the refrigerator , stirring occasionally.

5. When it has cooled spread it on the lower cake halves, then replace the top.

Taken from "German Baking Today: The Original" from Dr. Oetker pp.134-6


Anonymous said...

Hi, this sounds like a delicious cake. May I know the size of the baking sheet you used and how long do you bake the cake? thanks :-)


rhid said...

Sorry it's taken me so long to write back Candy. It was a baking sheet - make sure that it has high edges otherwise the topping will overflow onto the bottom of your oven. Funny that I didn't mention the baking time! If I recall correctly it was around 20 min (but make sure to check earlier - I don't have the recipe on me at the moment). You want a crispy top, and a spongy cake. The topping will be the best indicator - slightly brown (golden) is the colour you want!
I hope it works!