BEE STING CAKE
This bee sting cake (aka bienenstich) may look daunting, but it's well worth the effort. Take each step at a time, and you'll be surprised how easy it is to make. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- For filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold., Whisk custard gently. Fold in half the whipped cream. Fold in remaining whipped cream. Cover and refrigerate., While custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside. , Punch down dough. Turn onto a lightly floured surface; roll into a 9-in. circle. Transfer to greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. , Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over cake. Replace top of cake. Serve immediately. Chill leftovers.
Nutrition Facts : Calories 548 calories, Fat 32g fat (16g saturated fat), Cholesterol 178mg cholesterol, Sodium 314mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.
ZWETSCHGENDATSCHI (GERMAN PLUM SHEET CAKE)
Zwetschgendatschi is a classic German plum sheet cake from Bavaria - a short crust pastry, topped with Italian plums. It is traditionally served with vanilla sugar-sweetened whipped cream.
Provided by barbara
Categories World Cuisine Recipes European German
Time 2h
Yield 16
Number Of Ingredients 12
Steps:
- Combine flour and baking powder in a large bowl. Mix in 1 cup sugar, vanilla sugar, and salt. Add 1 1/3 cups butter and eggs. Knead everything into a smooth dough. Shape dough into a ball, press flat, cover, and chill in the refrigerator 1 hour to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with butter.
- Cut halved plums in half again, without cutting all the way through, so they fan out.
- Roll pastry dough out on a lightly floured work surface. Line the bottom and sides of the prepared baking sheet with dough. Mix 2 tablespoons sugar and cinnamon together in a bowl.
- Arrange plums side by side on the pastry dough; very small plums should overlap. Dot plums with 2 tablespoons butter and sprinkle with cinnamon sugar and almonds.
- Bake in the preheated oven until pastry crust is lightly browned, 30 to 40 minutes. Remove from oven. Allow plum cake to cool, then cut into squares. Serve lukewarm or at room temperature.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 50.8 g, Cholesterol 67.7 mg, Fat 18.1 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 10.9 g, Sodium 153.1 mg, Sugar 20.6 g
BAVARIAN SUGAR CAKE
This recipe is like one my Grandma use to make when I was a child. It is a yeast dough, covered with a cinnamon-sugar mixture and then cream is poured over that. The cream makes a gooey topping for the sugar cake.
Provided by Carol
Categories Breads
Time 3h
Yield 1 13x9 pan, 15 serving(s)
Number Of Ingredients 12
Steps:
- Place all of the dough ingredients into the pan of your bread machine. Program the machine for Dough or Manual cycle and press Start. Check the dough after about 10 minutes and adjust the consistency by adding flour or water as needed; the dough should be fairly sticky and slack. (I added a couple Tbsp water).
- When the machine has completed the cycle, remove the dough and turn it out onto a lightly floured work surface. (I let it rise an extra 40 minutes after the cycle was complete and then I turned it out onto a buttered pastry board not floured and let it rest for about 10 minutes before rolling out).
- Grease a 9 x 13 inch pan. Press the dough into the prepared pan with your fingers, stretching it to cover the bottom of the pan. (I rolled it out on buttered pastry board first and then fit it into the pan).
- Cover the pan with plastic wrap and allow the dough to rise until it is doubled in bulk, 30 to 45 minutes. With two fingers, punch deep holes all over the dough. (When punching holes in dough, if holes do not remain, it has not risen enough).
- In a small bowl, combine sugar and cinnamon; sprinkle it over the dough. Drizzle the cream evenly on top.
- Bake the cake in a preheated 350º oven for 25 to 30 minutes, or until a light golden color. Remove cake from oven, and serve it warm from pan.
Nutrition Facts : Calories 220.6, Fat 9.8, SaturatedFat 5.9, Cholesterol 44.8, Sodium 248, Carbohydrate 29.3, Fiber 0.9, Sugar 9.4, Protein 3.9
CHOCOLATE RASPBERRY BAVARIAN CAKE
Provided by Food Network
Categories dessert
Yield 1 10-inch cake, about 12 servings
Number Of Ingredients 23
Steps:
- Finishing:
- You will need 1 10-inch springform pan.
- For the syrup, combine the sugar and water, bring to a boil and cool. Stir in the liqueur.
- For the chocolate filling, bring the cream to a boil. Remove from heat, add the chocolate, and allow to stand 2 minutes. Whisk in the butter until smooth and cool.
- To make the Bavarian, combine the raspberries and sugar in a saucepan. Bring to a boil and simmer 10 minutes. Use a food mill or a fine sieve to puree and strain away seeds. Cool. Combine the liqueur and gelatin in a small, heatproof bowl and soak 5 minutes. Place the bowl over simmering water to make liquid again, then whisk into cool puree. Whip cream and fold it in.
- Slice the genoise into two layers and place one in the bottom of a 10-inch springform pan. Moisten with half the syrup. Whip the cooled chocolate filling to lighten and spread half over cake layer; pour on half the Bavarian. Repeat with remaining cake layer, syrup, chocolate filling, and Bavarian. Chill to set.
- To unmold, run a small knife between dessert and mold and lift off side of pan. Whip the cream and spread over sides of dessert. Press some of the chocolate shavings into cream. Arrange raspberries on top in two concentric circles around the top rim, then sprinkle center with shavings and confectioners' sugar.
- One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper Set a rack at the middle level of the oven and preheat to 350 degrees. Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer. Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two. Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes. Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula. Bake the layer about 30 minutes until it is well risen and the center is firm to the touch. If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper. Yield: 1 round layer, 9 inches in diameter by 2 inches deep
More about "bavarian sugar cake recipes"
THE ULTIMATE LEMON LAYER CAKE RECIPE | LIFE LOVE AND SUGAR
From lifeloveandsugar.com
4.9/5 (35)Calories 1144 per servingCategory Dessert
- Preheat the oven to 350°F (176°C). Line three 8-inch cake pans with parchment paper in the bottom and grease the sides. Combine the flour, baking soda, baking powder and salt in a medium sized bowl. Set aside.
- Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 170-180 degrees, or coats the back of a spoon.
GERMAN BUTTER CAKE | IMPERIAL SUGAR
From imperialsugar.com
UPGRADED GERMAN CHOCOLATE CAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
CLASSIC GERMAN BUTTER CAKE (BUTTERKUCHEN) - RECIPES …
From recipesfromeurope.com
MORAVIAN SUGAR CAKE – P. ALLEN SMITH
From pallensmith.com
BAVARIAN CREAM CAKE | RECIPE | KITCHEN STORIES
From kitchenstories.com
BAVARIAN POTATO COFFEE CAKE | IMPERIAL SUGAR
From imperialsugar.com
17 TRADITIONAL GERMAN CAKE RECIPES
From allrecipes.com
BUTTERKUCHEN - GERMAN BUTTER CAKE - CHEERFUL COOK
From cheerfulcook.com
4.4/5 (5)Uploaded Dec 8, 2022Category DessertPublished Mar 16, 2021
20 TRADITIONAL GERMAN CAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
COCONUT MERINGUE LAYER CAKE RECIPE - THE WASHINGTON POST
From washingtonpost.com
CHOCOLATE CAKE WITH BAVARIAN CREAM FILLING | FOODAL
From foodal.com
“ZUCKERKUCHEN”GERMAN SUGAR CAKE RECIPE:
From chefmarkclosedmondays.wordpress.com
EASY BAVARIAN CREAM RECIPE - TASTINGTABLE.COM
From tastingtable.com
BAVARIAN CAKE - RECIPE | BONAPETI.COM
From bonapeti.com
EASY SUGAR-FREE BAVARIAN CREAM RECIPE - EVERYDAY DISHES
From everydaydishes.com
LEMON DRIZZLE CAKE RECIPE: HOW TO MAKE EMELIA JACKSON’S LEMON …
From smh.com.au
BEST PEANUT BUTTER COOKIES RECIPES - TODAY.COM
From today.com
MORAVIAN SUGAR CAKE - WIKIPEDIA
From en.wikipedia.org
BAVARIAN CREAM KING CAKE - DAY LILLY
From day-lilly.com
HOW TO MAKE THE FAMOUS TOM CRUISE COCONUT CAKE AT HOME
From parade.com
CHOCOLATE BAVARIAN CAKE - A BAKING JOURNEY
From abakingjourney.com
BEST BANANA CAKE RECIPE FROM TODAY FOOD
From today.com
AUTHENTIC GERMAN BUTTER CAKE (BUTTERKUCHEN) RECIPE - THE SPRUCE …
From thespruceeats.com
HOW TO MAKE INA GARTEN'S NEW BREAKFAST CAKE + PHOTOS
From insider.com
VANILLA RASPBERRY BAVARIAN CAKE - CHEF'S PENCIL
From chefspencil.com
You'll also love