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Bienenstich, (Bee sting cake)!

Bienenstich

Years ago, walking along the Danube in the company, every pastry with a pair of coffee tables down the street invited to a refreshment for energy was the occasion for a slice of gourmet Bienenstich, stuffed with cream and, often accompanied by so much whipped cream!

A sweet thing I just can not say no!

The preparation is fairly simple, the basic dough is the same I use for the Sweet focaccia and in fact, if there is to bring cakes to a party, I prepare them both; double the doses for the dough!

However, change the seal to be used before the final leavening in the cake tin and, especially when cooked, the cake will be completed with a cream filling.

Here, depending on the taste of the moment, I use or a simple one custard (as in photos) or a more delicate one cream diplomatic.

I do not know that much more experienced confectioners from me and my home-based kitchen use more refined gaskets and stuffings ... but I can assure you that this version, let's say simple, it always has an unquestionable success!

And now, starting as always from the ingredients, let's start cooking!

Ingredients (for a cake tin cm 20x20):

1- Dough

White flour

g.

190

freeze-dried yeast

sachet

½

butter

g.

25

milk

ml.

100

sugar

g.

25

vanilla

pinch (made with three fingers)

1

egg

pc.

½

sale

pinch (made with three fingers)

½

For caramel:

butter

g.

75

sugar

g.

50

vanilla

pinch (made with three fingers)

1

honey

TS.

1

fresh cream

TS.

2

flakes almonds

g.

100

For the final filling

cream diplomatic

q.s.

or custard

q.s.

Preparation:

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Melt the butter in a saucepan and then add the milk, remove from the heat, stirring well.

Mix the flour with the lyophilized beer yeast and start mixing in the low speed mixer by adding the milk to the loose butter, then the sugar, vanilla and half an egg (just blink an egg and use half of it: the rest is good for an omelette !).

Stir at medium speed for two or three minutes and then add half a salt salt.

Continue stirring for a couple of minutes at a time and then put the kneader at maximum speed for one minute.

Cover the bowl with a cloth and let it grow, sheltered from the cold and drafts, the dough for half an hour (must double).

Flour the kitchen counter and gently knead the leavened dough giving three turns to the dough.

Grind slightly a ring cake cm 20x20.

Using a roller coaster, pour the dough into the size of the pie, transfer it, cover it and prepare the almond caramel base for the overlay.

Place the butter in a pot with sugar, vanilla, honey and cream. Heat on gentle heat, continuing to stir, without boiling.

Add the almonds in flakes, continuing to mix and, as soon as they are well blended, remove from the heat and allow to cool, stirring occasionally to prevent it from turning into a hard and unmanageable mass!

When the caramel is just warm, using a spoon, place it gently on the surface of the dough.

Cover the cake (I use a plastic bag ...) and put on shelter from cold and air currents for one hour.

Heat the oven (static) to 200 ° C (with air circulation: about 180 ° C - but this last cooking is not generally very friendly to the yeast!)

Bake for 15 minutes and, if the caramel spent this period did not assume a mild uniform golden color (see photo below), continue cooking for up to three more minutes.

Sprinkle and let cool in the pie.

Prepare a custard and let it cool down (and want to be refined, then combine it with a chantilly cream to get a cream diplomatic!).

Divide the cake into four parts and then cut each part horizontally.

Sprinkle the lower half with the cream, close it with the caramel top and keep an oranges fresh before serving and serving them. (resisting will be difficult ... but it is a sacrifice that is worth doing to get the most out of this sweet!)

Bon appetit!

ADVICES AND NOTES:

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