Photo: RFF
Cake recipes
A fine pudding cream, embedded in a shell made of loose yeast dough and crunchy almond topping: the bee sting - a honey-sweet cake experience.
A bee sting recipe without honey? Without us! Or how else does the cake classic get its name? A jump back. Andernach, 15th century. It's war. An end: not in sight - until two baker boys turn out to be heroic figures and the attackers beat wild bees to escape. The reward: a yeast cake with a delicate cream filling. This is how the legend tells it.
Legend or no. One thing is certain: the bee sting has a cake tradition, similar to the Danube wave. And that's why we enjoy Grandma's original and three new cake recipes for bee sting . A little tip from an expert: Turn the cake upside down to eat. That's how he gets himself nibbled without any mess.
The original bee sting cake recipe
Ingredients (24 pieces)
925 ml + 5 tbsp milk, 30 g fresh yeast, 375 g flour, 575 g butter, 1 egg, 225 g + 5 tbsp sugar, 1 pinch salt, grated zest of 1/2 untreated lemon, 2 sachets of custard powder 'vanilla flavor '(for cooking), 2 tablespoons honey, 200 g almond flakes, fat and flour for the fat pan, cling film
preparation
1. Heat 125 ml of milk. Dissolve yeast in it. Put flour, 75g soft butter, egg, 75g sugar, salt and lemon peel in a mixing bowl. Add yeast milk and knead into a smooth yeast dough. Cover in a warm place for about 45 minutes.
2. For the butter cream boil 600 ml of milk in a saucepan. Mix 200 ml milk, custard powder and 5 tbsp sugar. Remove the milk from the hotplate, stir in the pudding powder and put it back on the hotplate. Stir again for about 1 minute while stirring. Put in a bowl, cover with foil and let cool.
3. Knead yeast dough briefly and roll out on a greased, flour-dusted pan in the oven (about 30 x 38 cm). Approximately Let it go for 30 minutes.
4. For the casting melt 150 g of butter, 150 g of sugar and honey in a saucepan. Add almonds and bring to a boil while stirring. Stir in 5 tablespoons of milk. Set aside to cool.
5. Carefully pour lukewarm cast on the yeast dough. Bake in the preheated oven (cooker: 200 ° C / gas: stage 3) for 15-20 minutes. Let cool down.
6. Cut the bee sting across 4 4 cm wide strips. Then cut them horizontally.
7. Mix the pudding with the whisk of the hand mixer briefly. Beat 350 g warm butter until creamy-white (about 10 minutes). Stir in room-warm pudding one tablespoon at a time. Spread buttercream on the lower parts of the 4 strips and cover with the upper strip parts. Lightly press. Leave to cool for at least 1 hour.
8. Using a serrated knife, cut each strip into approx. 6 pieces. Immerse knife in hot water in between.
Bee sting with chocolate liqueur cream and pears
Ingredients (24 pieces)
250 g butter, 1.2 l milk, 1 cube (42 g) yeast, 500 g flour, 1 egg, 100 g + 6 tbsp sugar, 1 pinch salt, 4 sheets gelatine, 100 g pecan kernels, 100 g walnut kernels, 100 g honey, 350 g whipped cream, 100 g bittersweet chocolate, 2 sachets of chocolate flavored chocolate powder (for cooking), 4 ripe pears, 50 ml Irish whiskey cream liqueur (eg Baileys), fat and flour for the fat frying pan, cling film, extra strong aluminum foil
preparation
1. Melt 100 g of butter. Add 200 ml of milk and warm. Dissolve yeast in it. Put flour, egg, 100 g of sugar and salt in a mixing bowl. Add the yeast milk and knead everything with the dough hooks of the hand mixer to a smooth yeast dough. Cover in a warm place for about 45 minutes.
2. Briefly knead the yeast dough and roll it out on a greased, flour-dusted pan in the oven (about 32 x 39 cm). Leave in a warm place for about 30 minutes. Soak the gelatine in cold water. Chop nuts. Melt 150 g of butter and honey in a saucepan. Add nuts and bring to a boil while stirring. Stir in 50 g of cream. Approximately Allow to cool for 20 minutes.
3. Chop the couverture. Pudding powder, 6 tablespoons sugar and 100 ml of milk until smooth. Boil 900 ml of milk, add couverture and dissolve in it. Stir in stirred pudding powder in the boiling milk, bring to a boil and simmer for about 1 minute. Remove from the stove. Express the gelatine, stir into the pudding until the gelatine has dissolved. Place the foil directly on the surface and allow to cool to room temperature.
4. Carefully spread lukewarm bee cast on the yeast dough. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 20 minutes. Remove. Allow the bee sting to cool in the dripping pan for at least 2 hours.
5. Peel and quarter the pears and remove the core. Cut the pear quarter into small pieces. Stir the pudding until smooth, stir in the liqueur and fold in the pieces of pear. Whip the cream with the whisk of the mixer and lift it under the pudding.
6. Halve dough from the long side. Put bottoms on 2 plates, halve horizontally. Pack the almonds in cling film. (Soils should not dry out.) Fold the aluminum foil frame (5-6 cm high) and place it around the two lower bottoms. Spread the cream on both floors, smooth it out and let it rest for about 30 minutes. Put the lid on, keep it cold for another 2-3 hours. Carefully loosen the aluminum frame with a knife and cut the cake into pieces.
Bee sting with orange cognac cream
Ingredients (24 pieces)
250g butter, 200ml milk, 1 cube (42g) yeast, 500g spelled wholemeal flour, 1 egg, 250g + 6 tablespoons sugar, 1 pinch salt, 4 sheets gelatin, 125g dried cherries, 150g hazelnut flakes, 50 g whipped cream, 1 l of orange juice, 2 sachets of custard powder 'vanilla flavor' (for cooking), 4 oranges, 50 ml of cognac, 500 g of sour cream, fat and flour for the fat pan, cling film, extra-thick aluminum foil
preparation
1. Melt 100 g of butter. Add milk and heat. Dissolve yeast in it. Put flour, egg, 100 g of sugar and salt in a mixing bowl. Add the yeast milk and knead everything with the dough hooks of the hand mixer to a smooth yeast dough. Cover in a warm place for about 45 minutes.
2. Briefly knead the yeast dough and roll it out on a greased, flour-dusted pan in the oven (about 32 x 39 cm). Leave in a warm place for about 30 minutes. Soak the gelatine in cold water. Chop cherries. Melt 150 g of butter and 150 g of sugar in a saucepan. Add nuts and cherries and bring to a boil while stirring. Stir in cream. Approximately Allow to cool for 20 minutes.
3. Stir the custard powder, 6 tbsp sugar and 100 ml juice until smooth. Boil 900 ml of juice. Stir in stirred pudding powder in the boiling juice, bring to a boil and simmer for about 1 minute. Remove from the stove. Express the gelatine, stir in the pudding and dissolve in it. Place the foil directly on the surface and allow to cool to room temperature.
4. Carefully spread lukewarm bee cast on the yeast dough. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 20 minutes. Remove. Allow the bee sting to cool in the dripping pan for at least 2 hours.
5. Peel oranges so that the white skin is completely removed. Remove fillets with a sharp knife between the separating skins. Cut orange fillets into small pieces. Stir the pudding until smooth, stir in the cognac and fold in orange pieces. Whip Schmand with the whisk of the hand mixer and lift it under the pudding.
6. Halve dough from the long side. Put bottoms on 2 plates, halve horizontally. Pack the almonds in cling film. (Soils should not dry out.) Fold the aluminum foil frame (5-6 cm high) and place it around the two lower bottoms. Spread the cream on both floors, smooth it out and let it rest for about 30 minutes. Put the lid on, keep it cold for another 2-3 hours. Carefully loosen the aluminum frame with a knife and cut the cake into pieces.
Bee sting à la Black Forest Cherry
Ingredients (24 pieces)
250 g butter, 1.1 l milk, 1 cube (42 g) yeast, 500 g flour, 1 egg, 100 g + 6 tbsp sugar, 1 pinch salt, 60 g pistachio kernels, 80 g cashew kernels, 80 g almonds with skin, 100 g honey, 50 g whipped cream, 2 glasses (720 ml each) cherries, 2 sachets 'cream flavor' pudding powder (for cooking), 50 ml kirsch water, 3 sachets (à 66 g) 'Stracciatella' cream powder (for 300 ml milk ), 2 sachets of cream fats, fat and flour for the fat pan, cling film, extra strong aluminum foil
preparation
1. Melt 100 g of butter. Add 200 ml of milk and warm. Dissolve yeast in it. Put flour, egg, 100 g of sugar and salt in a mixing bowl. Add the yeast milk and knead everything with the kneading jugs of the hand mix to a smooth yeast dough. Cover in a warm place for about 45 minutes.
2. Briefly knead the yeast dough and roll it out on a greased, flour-dusted pan in the oven (about 32 x 39 cm). Leave in a warm place for about 30 minutes. Chop kernels, nuts and almonds. Melt 150 g of butter and honey in a saucepan. Add kernels, nuts and almonds and bring to a boil while stirring. Stir in cream. Approximately Allow to cool for 20 minutes.
3. Drain the cherries in a sieve, collecting the juice. Mix 100 ml of juice with the custard powder. Pour remaining juice into a saucepan, add 6 tablespoons of sugar and bring to a boil. Then stir in the mixed custard powder and bring to a boil for about 1 minute, stirring constantly. Stir in cherries and let cool.
4. Carefully spread lukewarm bee cast on the yeast dough. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 20 minutes. Remove. Allow the bee sting to cool in the dripping pan for at least 2 hours.
5. Gently stir the kirsch into the compote. Halve dough from the long side. Put bottoms on 2 plates, halve horizontally. Pack the almonds in cling film. (Soils should not dry out.) Fold the aluminum foil frame (5-6 cm high) and place it around the two lower bottoms. Distribute cherry compote on both trays and refrigerate for approx. 20 minutes.
6. Prepare cream powder according to package instructions with 900 ml of milk and then stir in the cream stabilizer. Spread the cream on both floors, smooth it out and let it soak for about 20 minutes. Put the lid on, keep it cold for another 2-3 hours. Carefully loosen the aluminum frame with a knife and cut the cake into pieces.
