Germany

Bienenstich

Name: Bienenstich
Total time: 2 h 30 min
Yield: 12 servings
Cuisine: German
Ingredients: 2 1/2 cups maida (all-purpose flour, plain flour); 2 tsp instant dry yeast; 1/2 cup for dough 2 cups for custard milk; Sugar, for dough, topping and custard; 2 egg; Butter, for dough and topping; 2 tbsp honey; 1 cup flaked almonds; 2 tbsp for topping fresh cream (thickened cream, heavy cream); 1/3 cup cornflour (cornstarch); 1 tsp vanilla essence (vanilla flavouring, imitation vanilla extract); a pinch salt

Bee sting cake: a honey almond crust, a custard cream middle and no actual bees.

150 minTime

8 gProtein each

mildSpice

The bee sting cake2 chapters · 1 min read

Make it your way

Grandma's wayYeast dough, honey almond crunch and vanilla custard.

The original

360kcalsame

8 gproteinsame

2 gfibresame

150minutessame

Bienenstich.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2½ cups

Instant dry yeast2 tsp

Milk½ cup for dough, 2 cups for custard

Sugarfor dough, topping and custard

Egg2

Butterfor dough and topping

Honey2 tbsp

Almonds1 cup flaked

Fresh cream (thickened cream, heavy cream)2 tbsp for topping

Cornflour (cornstarch)⅓ cup

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Salta pinch

Method

5 steps

1Knead flour, yeast, warm milk, a little sugar, 1 egg, 50 g soft butter and salt into a soft dough. Let it rise until doubled.
2Press into a lined 26 cm tin. Melt butter, sugar, honey and cream, stir in almonds and cool slightly, then spread over the dough.
3Rise 20 minutes, then bake at 180 C until the topping is deep golden.
4Make a thick custard with milk, sugar, egg, cornflour and vanilla. Cool completely, then beat until creamy.
5Split the cooled cake horizontally, cut the top into slices first, then fill with custard and replace the top.

Serve it like this

Serve chilled squares on small plates so the cream layer stands tall, with coffee.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Germany

Bienenstich

Bee sting cake: a honey almond crust, a custard cream middle and no actual bees.

150 minTime

8 gProtein each

mildSpice

The bee sting cake2 chapters · 1 min read

Make it your way

Grandma's wayYeast dough, honey almond crunch and vanilla custard.

The original

360kcalsame

8 gproteinsame

2 gfibresame

150minutessame

Bienenstich.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2½ cups

Instant dry yeast2 tsp

Milk½ cup for dough, 2 cups for custard

Sugarfor dough, topping and custard

Egg2

Butterfor dough and topping

Honey2 tbsp

Almonds1 cup flaked

Fresh cream (thickened cream, heavy cream)2 tbsp for topping

Cornflour (cornstarch)⅓ cup

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Salta pinch

Method

5 steps

1Knead flour, yeast, warm milk, a little sugar, 1 egg, 50 g soft butter and salt into a soft dough. Let it rise until doubled.
2Press into a lined 26 cm tin. Melt butter, sugar, honey and cream, stir in almonds and cool slightly, then spread over the dough.
3Rise 20 minutes, then bake at 180 C until the topping is deep golden.
4Make a thick custard with milk, sugar, egg, cornflour and vanilla. Cool completely, then beat until creamy.
5Split the cooled cake horizontally, cut the top into slices first, then fill with custard and replace the top.

Serve it like this

Serve chilled squares on small plates so the cream layer stands tall, with coffee.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bienenstich

Make it your way

Ingredients

Method

Bienenstich

Make it your way

Ingredients

Method

Make it a meal