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LOCATION: Recipes >> German >> Bee Sting Cake 04

Print this Recipe    Bee Sting Cake 04

German cream filled yeast dough cakes with a crunchy nut topping.
Quantity makes 20-25 pieces
Measurements in brackets are UK Imperial, a tablespoon is 15ml.

2 tablespoons sunflower oil
1/2 teaspoon salt
500g (1lb 4oz) flour
300ml (1/2 pint) milk or buttermilk
40g (1 1/2 oz) fresh yeast
3 tablespoons sugar
2 teaspoons vanilla sugar or a few drops of essence
1 egg

100g (4oz) butter
250g (9oz) flaked almonds
200g (8oz) sugar
2 teaspoons vanilla sugar or a few drops of essence
2 tablespoons milk

40g (1 1/2 oz) vanilla flavour blancmange powder
450ml (3/4 pint) milk
1 teaspoon powdered gelatine
2 tablespoons sugar

Put the salt, oil and flour in a bowl. Mix the milk or buttermilk
with the yeast, sugar, vanilla and the egg and add to the flour
mixture, kneading well until the dough is smooth - at least 5
minutes. Cover and leave in a warm place for about 30 minutes.
Line a deep oven tray with baking paper, or grease it. Roll out
the dough so it fits the tray, pushing it into the corners, and
prick it all over with a fork, then leave it to rise for 15 minutes.

Melt the butter in a pan then add all the other topping ingredients.
Bring it to the boil, allow it to cool, then spread it onto the
uncooked dough. Bake at 200C (400F, gas mark 6) for 30-35 minutes,
then cool it on a wire rack. To fill: Make up the blancmange with
the milk, adding the gelatine and sugar at the end of the cooking
time. Cut the 'Bienenstich' into two or more pieces (to make it
easier!) and carefully slice them open. Sandwich the two halves
together with the cooled vanilla cream and carefully slice into

Note - I translated this recipe from one of my German books and
the original called for 'pudding powder'. Blancmange is the closest
thing I can think of. If this filling doesn't appeal to you, you
could try filling the Bienenstich with a simple vanilla flavour
creme patissiere - I probably would. There is another Bienenstich
recipe in the same book. I have included the topping directions
as an alternative because it sounds more delicious.

Alternative Topping for Bienenstich

30g (1 1/2 oz) butter
225g (8 1/2 oz) sugar
3 tablespoons honey
200g (8oz) flaked almonds
6 tablespoons milk

Melt the butter then add all the other ingredients, bring to the
boil then allow to cool, but spread onto the uncooked dough while
still warm.


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