Bienenstich Cake Bee Sting Cale Recipes

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.

Steps:

• 1. Manual/Mixer Method: Combine all of the dough ingredients in a medium-sized mixing bowl, stirring until the mixture becomes cohesive. Transfer the dough to a lightly oiled or lightly floured work surface, and knead it for 5 to 8 minutes, until it is smooth OR knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, until it is puffy.
• 2. Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually,liquids first, yeast last). Program the machine for dough or manual, and press Start. After about 10 minutes of kneading, check the dough's consistency; it should be fairly smooth, slightly sticky, not dry and "gnarly." Adjust its consistency with additional flour or water, if necessary, and allow the machine to complete its cycle.
• 3. Shaping: Transfer the dough to a lightly oiled work surface, fold it over to expel any excess gas, then divide it in half. Roll each piece into a ball, then pat and stretch each ball into an 8-inch circle. Place the circles into two lightly greased 8-inch cake pans; don't worry if the dough shrinks away from the edges of the pans. Allow it to rise/rest for 30 minutes-the gluten will relax, making the dough easier to work with-then gently stretch and pat it to reach the edge. Make the topping while the dough is rising.
• 4. Topping: Melt the butter in a small saucepan set over medium heat. Add the sugar, honey and cream. Bring the mixture to a boil, and boil it for 3 to 5 minutes, until it's taken on a very light gold color. Stir in the sliced almonds, let cool slightly, then spread over the dough in the pans.
• 5. Baking: Bake the Bienenstich in a preheated 350°F/180°C oven for 25 to 28 minutes, until the edges are golden brown and the topping is bubbling. Remove it from the oven, and cool in the pan for 30 minutes, to allow the topping to firm up. Run a knife around the edges of the pans to loosen any stuck-on dough, and flip each cake over onto a plate, then flip back onto a rack so the almond topping is up. Cool completely before filling.
• 6. Assembly: Carefully split each of the cakes in half horizontally, so that you have four thin, round cakes. This is best done using a serrated knife; cut slowly and check as you go to make sure you're staying on a straight line. Set the cakes aside. Soften the gelatin in the 2 tablespoons water, then heat the mixture (in a microwave set on low, or over low heat in a saucepan) until the gelatin has melted and the mixture is clear. Let it cool slightly. Fold a bit of the whipped cream into the gelatin, then fold that back into the remaining whipped cream. Mix the instant pudding with the milk and vanilla, stirring for 2 minutes as the box directs. Immediately fold the whipped cream/gelatin mixture into the pudding (the pudding will begin to set up, so work quickly). Use this faux pastry cream to fill the cakes. Serve immediately, or refrigerate until you're ready to serve.
• 7. The whipped cream makes the filling very rich, while the gelatin stabilizes it, so it'll stay firm (and not "weep") in your pastry for days, if necessary. When you'rein a hurry, and know you're making a pastry that doesn't have to keep for a long time, simply prepare instant vanilla pudding mix using heavy cream instead of milk, spiking it with an extra shot (a teaspoon or two) of vanilla extract. Either of these two methods produces a filling that's wonderful for cream puffs, éclairs, napoleons (if you ever make those at home), cakes, or other filled confections.

Steps:

• Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
• Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
• Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
• Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
• Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

Steps:

• Rich Yeast Dough:.
• In large mixer bowl, combine 2 cups of the flour and the yeast.
• Heat together milk, butter, sugar and salt just until warm (115-120 deg F), stirring occasionally to melt butter.
• Add to dry mixture in mixer bowl; add egg.
• Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
• By hand, stir in enough of the remaining flour to make a stiff dough.
• Place dough in a greased bowl, turning once to grease surface.
• Cover; let rise in warm place until double, about 1-1/2 hours.
• Turn out on lightly floured surface.
• Divide in half and form each part into a ball.
• Note: Only one half will be used for this recipe. Use the second half for Zimt Nusskuchen (Cinnamon Nut Cake)recipe #137653 reccomended. Or freeze for another time.
• Almond Syrup:.
• While Rich Yeast Dough is rising for the first time, prepare Almond Syrup.
• In saucepan, melt the butter, add the sugar, the milk, and the lemon juice; bring to boiling, stirring constantly.
• Remove from heat; stir in almonds and vanilla.
• Set aside to cool.
• On a lightly floured surface, roll out one half of the dough into a 13 x 9 rectangle.
• Carefully lift dough onto a well-greased 13 x 9 x 2 pan.
• Spread the dough to fit the bottom of the pan.
• Spread the cooled syrup over the dough.
• Cover with plastic wrap and let rise in a warm area until almost double; about 1 hour.
• Bake in a 375 F oven for 15 - 20 minutes.
• Cool 10 minutes; remove from pan and cool on a rack.
• Vanilla Creme Filling:.
• In saucepan, combine the sugar, cornstarch, and salt.
• Gradually add the milk.
• Cook and stir over medium heat until mixture thickens and bubbles, cook and stir 2-3 minutes more.
• Stir a moderate amount of hot mixture into beaten egg; return to hot mixture.
• Cook and stir just until mixture boils. Remove from heat.
• Stir in vanilla.
• Cover surface of pudding with waxed paper; cool.
• Cream butter.
• Remove the waxed paper from pudding and gradually beat cooled pudding into butter.
• Chill at least 30 minutes.
• Cut the bread into 3" squares or diamonds.
• Split each piece and fill with the vanilla cream.
• Note: Yeast equilavents are One package = 2 1/4 teaspoons = 1/4 ounce.