bee sting cake king arthur

Oh, that lasagna! I’ve made this cake probably half a dozen times over the years, and each time it’s delicious but with a few consistent issues – the almond sinks to the bottom and the batter/dough often overruns the pan. It was a slice of this bee sting cake and totally fantastic! Dang! Yes, really my name is ‘Texas’. http://m.huffpost.com/us/entry/5133580. When I was taking a class at the SFBI, they served a pastry called Bienenstich (Bee Sting Cake). Mama2levi@gmail.com. Yeasted dough is right, but I only know the bienenstich with vanilla pudding filling (with whipped cream) and I think it’s common sense in Germany. Dear Smitten Kitchen: I made the bee sting cake but the almond topping sank into the cake and made it gooey. Mine were a little hilly, not smooth on top, but they still looked gorgeous. It’s a great idea when you have something that will be eaten over several days. My family usually enjoys it with a pretty high whipped cream to pastry cream ratio, but to each his own! When I saw the picture, my youth came flooding back- I can hardly wait to try your recipe. I will have to check to see if they make it. I can’t wait to try it. If I every do a third try, I’ll definitely up the flour content. What did I do wrong? When I saw the post I did one of those deep inhale-squealy type of things. My mom used to buy these for us from a local bakery when we were kids. Now, I have used your recipes before and they are always a hit! I think my yeast was very active and my kitchen was a little warm (~75F). All of my guests loved it and my roommate hid a slice for our breakfast this morning! almonds are good but macadamias divine! Clearly this has become a bit of a memory cake for me too! One day I’ll attempt it again and make my almonds stay where they’re supposed to! Good call on the lined pan in the oven as it really did rise and spill over. Worse yet, whenever I mention New York Cheesecake, I am offered exactly what I don’t have in mind. Even now…that I believe the mystery of the falling topping is solved, I would wake up last night thinking about what had happened and how the guys had solved the mystery. I found myself day dreaming about a second slice a few hours later. Made this cake last weekend and everyone I served it to and I really enjoyed it. I think it makes him feel manly to master a complicated dish). My mind is blown. Also, I usually substitute macadamias…. Thank you thank you! I wonder if I’m self-sabotaging somehow. Let us show you the way by making some of our most well-loved desserts without dairy. Transfer to a cooling rack and let it sit in the pan for 10 minutes. I’ve been crushing on this recipe from afar for a while now, and I finally got around to making it. delicious…BUT the cake completely overtook the topping so it isn’t pretty… It was so very tender and soft. This was my favorite cake body, but I decided at the last minute to lighten the pastry cream with whipped cream and it … was so soft that it squeezed out the sides when you put the top half on, the way you always hope an overstuffed Oreo would but never does. Should we next time go by looks, not time? THE BEAUTIFUL PHOTO OF YOUR SON SMILING BEHIND THE CAKE IS PRICELESS! I may also triple the pastry cream (we are cream lovers in our family). Thank you for sharing. Is there a reason I shouldn’t use a springform pan for this? Jun 18, 2018. first off can I make a suggestion to you and all food bloggers??? Also, I have passed you and Alex on the street every morning for the past week and I want to shout “Thank YOU Deb, for your delicious Bee Sting Cake and every recipe you ever create. oh my goodness. https://www.quick-german-recipes.com/bienenstich-recipe.html Meanwhile, make the honey-almond-crunch topping: In a small or medium saucepan over medium heat, heat the butter, sugar, honey, cream and salt until the butter is melted. Then, after spreading the filling, put the slices on the filling, keeping their order. I should have added that you should run a knife along the cake before inverting it, just to be safe. It was so moist and like all the others, the topping fell through. Greetings from 2017. Lindsay, mine came out gooey and undercooked also. I just made this cake and it was amazing! Here’s a very helpful YEAST FAQ from The Fresh Loaf. Even if imperfect, I am sure it will still be delicious. This looks delicious! Perfect balance of sweetness, love the crunch of the almonds, and the crumb on the cake was beautiful. Stale, dry cake, or bad nasty pudding in the center. THANK YOU SO VERY MUCH FOR YOUR WONDERFUL STORY AND RECIPE. I haven’t been able to find a decent recipe, and this looks like it could work. This is a tender, yeasted lightly sweetened cake with a honey-almond-caramel crunch topping. Marian. In fact we had these at our wedding reception as the cake and dessert. I learned at King Arthur that instant and active dry yeast are the same thing. Cook butter, sugar, milk, and honey to 230°F. I love how determined you are to perfect recipes Deb, it’s totally inspiring. He’ll be thrilled! Thanks, Sherry. Additional info: The dough was very soft and I literally “poured” it into the cake tin. My grandmother was German/Lithuanian. The cake was a bit crumbly to cut but soon disappeared into our stomach…, I’m ready to make the full cake in a 8×8 square pan this weekend! I wonder if toasting flour or the choice of flour would make a difference for custard. I was going to a party, so I quickly candied more almond slivers, poured them on the top and let them cool while we were driving to the party. Also my custard was quite small and firm, so I beat in some whipped cream to salvage. Use in any recipe calling for active dry yeast: artisan loaves, pizza, sandwich bread, bagels, rolls, and more. But, definitely read all the comments and use the idea you like best. I am ashamed to say I need to look elsewhere for the recipe. They made this cake as well and it is one of my favorites. And there will be a next time. I LOVE homemade custard and pudding I’ve only heard of this cake, but never knew what it was until seeing this recipe. I will use a high spring-form pan, not an ordinary 9″ cake pan. I did this on one batch (I used 1/3 cup heavy cream) and it was very tasty but it tends to be too soft/squeezes out. I thank you for the recipe and all your time and energy put into these wonderful recipes. I wasn’t able to get my cream to a boil, I tried twice, maybe because I have an electric stove top. As I said, we finished up the first one and it was great. My dad doesn’t really like desserts, but I made this for his birthday cake and he LOVED it! :). Thank you! It’s the first thing we seek out when we visit his family in Germany. Thus, it should surprise nobody that it’s taken me nearly four years to conquer the cake you see here, which sounds even worse if you consider that it was a special request from my own mother, as this was her favorite growing up. . King Arthur's original Bienenstich recipes calls for white sugar, but check out the baker's notes below the recipe for an all-honey version. The only time I’ve ever had one of these was up in the Catskills, from a place that Google implies might be Hartmann’s Kaffeehaus. I’ve only had it once since then and it wasn’t nearly as good as I remembered. I have been hunting for a recipe for Bienenstich (weirdest name ever) and am overjoyed to see this on your site – knowing you have tested the waters and it will turn out perfectly! Maybe it’s because I am using a springform pan? Do you know what could have caused this? I’ve spent the last month pining for my favorite Leipzig cafe for some quality Kaffee und Kuchen. In the oven, it baked at the same time (20 to 25 minutes) I let it sit at room temperature for 5 minutes before inverting it. I love hosting dinner parties! I commented back at #124 and wanted to let you know I made the cake this past weekend with your cake and almond-caramel recipes and with Martha’s pastry cream. Maybe it’s an elevation thing? Deb, you inspired me to try my hand at a confection I’ve loved since I first encountered it as an exchange student in Germany some 40 years ago but never dreamed I could make myself. :) I can’t wait to try it. Then, I put it back into the oven for 3-4 minutes, so the bottom would be done. What did my mom think? Mini Bee Stings Recipe | King Arthur Flour Individual pastries featuring honey-, almond-, and butter-topped cakes filled with vanilla cream. The topping was spot on, and, and I stated, the cake was beautiful and typically German, being just sweet enough. Up near the Barossa Valley the German influence is still very strong. Thanks for the recipe. Can’t wait to try this. I nearly gave up when the honey-almond topping somehow fell *through* the top of the cake, but it actually turned out quite lovely- there was still enough on top of the cake to be sweet and crunchy, but the bottom half was soaked in this delicious honey caramel. 3 large egg yolks Then I just let it bake until the cake was baked all the away through! i am holding off on making this just to see if you end up tweaking the recipe as you mentioned about, but man i am excited! The top was falling off in pieces and the cream was oozing out. Ironically my Mum’s bday is coming up and she’s been hinting about me making this on and off for a while. This looks incredible. I adore your blog and have tried and loved many recipes. Bake at 175°F for about 22 minutes. December 5, 2020 at 9:20 am. Susan — I’d love to hear if you tried it. And your mother loves you so much for making her cake happen! I haven’t assembled it yet but just from the elements of it I say it is going to be wonderfully delicious. Thank you, thank you, thank you! https://www.kingarthurbaking.com/recipes/bienenstich-recipe Also made it the night before serving it at lunch, and it was great – not dry at all. It would be awesome if your site allowed users ability to filter by those who have made your recipes vs. those who are just commenting how good it looks or how much they would like to make it. I don’t know why, maybe the heat was too low, but maybe this also helped prevent the almonds from sinking into the cake. My daughter and I bought a grain share last fall and are having a great deal of difficulty learning to bake bread with fresh flour. I’m off flour right now, so I wonder how this recipe would work using Almond or Coconut flour. This is my continual dilemma, since I end up eating all the out takes. Oh, man… I can hardly wait to try this cake. I CAN’T WAIT TO MAKE THIS! Check out the other comments by folks who’ve had the same problem. I’m hoping it can be salvaged and still be edible as I’ve already made the filling. I make this unyeasted version a lot – feels like cheating but it makes it much more achievable and it’s still fantastic. I’m curious what your Mom thought? She came up with a perfect solution that has worked 100% for me both times I’ve made this beautiful and delicious cake. ago, we had a German bakery in our town that sold Bienenstich cakes (and Thousand Layer chocolate cakes) that were a favorite for special occasions in our house. I just took this cake out of the oven, and I too was really disappointed to see that the almond mixture had sunk into the cake. And it sounds like it was even worth the many tries it took to get everything just right. Still tasted amazing. Add to warm pastry cream and it will set up better. Oh goodness. This method was actually used in several of the bakeries featuring this cake. I split it into two 6 inch springform pans for mini cakes, and baked them for 22 minutes at 350 degrees. I use it when I make bread. (I have photos….) i love classic cakes like this! The Fresh Loaf (website) is a fantastic forum of bread bakers and is full of information. I can’t tell you how much I love this! Using the paddle attachment of a table mixer (if available), mix at low speed for 4-5 minutes (otherwise mix and knead by hand), to combine and develop the elasticity. Off to the kitchen! 2) I spread the almond mixture as suggested on parchment in a somewhat circular pattern–don’t get too hung up on shape as it shapes and spreads in oven. can you either create tags in your comments, or maybe section? I hope you understood.. Regarding your comment about ‘old’ yeast. It was the first beesting I made myself and even the first one I ate consciously (maybe I’m a weird German, haha). I’ve tried a few different recipes, and so far, this is definitely the best, largely due to the tender crumb developed in the yeast cake base. ;). I read over the post, looked at the recipe, and thought, “This looks so good, but I will never make this; there are too many steps” (I think I was working a night shift at the time). Thanks to Anne Peale for the tip about the honey almonds. My husband’s family is German and they love this cake, but (like a few other commenters) we call it beehive cake even though I think it looks nothing like a beehive. Did you see the Beesting Cake is the cover cake/recipe on King Arthur Flour Baking Sheet this month! It was heavenly. I’m definitely making it this weekend.I certainly can’t vouch for the authenticity of the one I had, knowing what even good examples of American food tend to be like in China (although the restaurant is a German chain), but the one I ate had a thin layer of raspberry jam in the middle. I follow the recipe exactly and my yeast is brand new. This will stink. But, it shouldn’t be quite jello either. This is often what’s used in pastry cream. When the cake has proofed for 30 minutes, place it on a baking sheet (to catch any spills) and top the dough with the almond topping. :). Mystery solved! she described it. It’s like hearing a really important and wonderful song on the radio after a long time. When we checked the cake, it was puffed up and caramel was oozing everywhere. By the way, your lasagna has ruined every other lasagna in the world for me. There was one lone piece leftover and I ate it today (you are right; the cake is better same day). the batter overran the 9″ cake pan and pretty much covered the topping so upside down might be the way to go if I do this again… I have never had these problems with your recipes before…but this is going ot dinner party anyway since too late to do anything else and the overrun part does taste delicious Because the foam created by whisking the mixture, combined with the whisking itself, made it impossible to detect any bubble short of a full boil, which I suspect would be much too hot. If you love your honeys, or have a preference for a certain type of honey, you might want to use it here! While the cake was rising in the pan I made the almond topping. Still, it was a strange consistency (but the first time I didn’t experience this). I wonder if the difference is that I’m making this in California in like 40% humidity? A loose-bottomed cake tin with a base of parchment paper works well. Where do you live? BTW I found using the pudding made with whipped cream and folding in a thicker made Birds Custard works very well as a short cut filling. no cake out there is going to stop you. Oh yeah, first time doing that too. The cake was otherwise delicious, but the batter too wet to even consider doming, yeast issues aside, and the topping was sad and pale. As to the filling, I did opt for the cornstarch over the flour (but reduced the amount to 1.5 tbl. Thank You. Dear Deb! Yum!! At LEAST double, and tripling wouldn’t hurt. and thank you for doing all the research…you saved me so much time! I could not believe it. I made it for my family last weekend as they worked outside in the vineyard. Which got me posting again. This is a SERIOUS Bienenstich recipe! I am SO EXCITED! . We ended up eating the topping by dipping it into the pastry cream. I didn’t have any caramel bubble over the sides as my pan was just tall enough. And “Thank you” in advance!!! I have a gigantic soft spot for this cake, and had a baker on the east coast which made these in bars at the local farmers’ market. It wasn’t as pretty as yours but it pretty much worked. although now that I think about it, maybe she would not had been very happy with me if she had spend her birthday next to the porcelain god. He often talks about it with fond childhood memories of eating it with his Omi. (And happy belated birthday, Deb’s Mom.). Looks yummy, a bit like the Tosca cake we have in Sweden too, which isn’t yeasted. I will update if I do in case anyone else is interested. My mom’s family is also German-Jewish: they settled in the Orthodox neighborhood in Washington Heights after the war. pastry cream? Sadly, they closed a year or so ago and their recipes didn’t transfer with the business. oh my, this sounds freaking amazing and it beautiful!! (Not even freezing it? Bienenstich Cake, or "bee sting cake" has a rich history. I cut the second rise a few minutes short to put the topping on and shove the cake into the oven–I could almost see it rising in front of me. I still have confidence that I will do it someday, who knows. ), and never forgot it! (And now need someone to remove it, pronto.) The cake layers were ready made and the filling instant vanilla pudding. My cake batter didn’t really do much rising (the perils of a cold Alaska kitchen in April perhaps?) Where have you been all my life? Looks awesome!I’ll be making this for my oldest son’s birthday! A lucky fluke: topped some almond poppy seed sq coffee cake with sliced almonds and KAF’s sticky bun sugar. Thank you for doing all the work to make my favorite dessert come true! No one made her a cake for her birthday this year (we usually order take out and I felt so bad she didn’t have a cake!) Love, love bienenstich! . If I can help it. (I’m hoping you’ll say the night before an office party will work just fine since I’d rather not be assembling this cake in the breakroom!) I read all the reviews above and where you mentioned possibly testing with 1/4 cup more flour so I added a little more flour to the recipe- about 1/8 of a cup. I just finished baking this cake and I was so disappointed when all the almond toppings melted into the cake. The first attempt rose so unevenly that it created 2 chasms into which all the almonds fell. 57 % 14g Fat. I am a German born, former professional baker and this is my favorite German pastry. But I did mange over the years to help it up a bit. It actually seemed perfectly fine when I pulled it out of the fridge but I think letting it come to room temp was my problem…as it sat out on the counter it KEPT. Refrigerate any leftovers. It was an email from a reader wanting to re-create something his grandmother had made decades ago. I saw you mentioned adding 1/4 cup flour. I had no topping around the edge or in the middle, it all sank together in a ring shape so deep that it split and shattered my cake. Baking with liquid sweeteners in cake. This though, to my disappointment, was a humongous flop! My batter was extremely light– I’m wondering if the cake even needed a second rise with instant yeast?? But with yeast I have never had to, my breads just rise a bit faster. Ans I turn to your blog when I need inspiration. so I am thinking of surprising her with one this year. But no reason you cannot try it. No sinkage! I baked cake for 20 minutes, then added almonds for last 10 minutes and cake and almonds turned out perfectly! I’m fixing to make this for the weekend, but now I’m worried about the lovely “lid” sinking into the cake. I love it! 1 Tablespoon of cornstarch = 2 Tablespoons of Flour. I don’t think i had a sophisticated enough palate for it at the time. I made this for my mother’s birthday and it was a hit!!! anyway, she was talking to me the other day about an infamous danish pot roast recipe she received from one of her best friends who survived the holocaust. but this cake was a big disappointment. Yup, I am experiencing the same situation: the toffee almond layer got swallowed/sunk into the dough 5 mins into baking time. I always wondered at the origin of it, I think it’s the americanized version of Bee Sting Cake. Hey Deb! If you could elaborate and describe the bubbling I’m looking for, that could help avoid both overheating problems (clumping) and underheating problems (not setting). Getting there, though. I didn’t use a mixer, just a fork, and I still got a nice texture. I made the cake, but the topping sank to the bottom almost immediately upon putting the cake in the oven… The comments talk about bits sinking but mine just completely disappeared in the cake. My friend on the phone was wondering if I got hurt or something. I know this post is five years old but I made this cake and while baking all the almonds sunk! We find it in almost every bakery in Switzerland. The main difference is I used 1 cup whole wheat flour and 1 cup all purpose flour and let it rise on counter then refrigerate overnight. Heyho Perhaps I should make it for my birthday, which is in two weeks? This looks incredibly delicious, and I’m going to make it, right now! What a treat! I used almond extract instead of the vanilla bean. Backerei German Restaurant - Bee Sting Cake (Bienenstich) Serving Size : 75 g / 6oz. And without he pastry cream it’s a time consuming cake because of the rises but not in terms of labor. If so do you recommend doinng the two rises in the muffin tins directly? Isabella — That’s totally the French version! Many thanks. I am a mother of three, trying to balance it all too and am right there with you with the “3 years to pick up the toys and running life on a tread mill. Could the cake be baked as an upside down cake, ie..the almond topping placed in the pan first and the cake batter layer baked on top of it? I’m a huge fan of Bienenstich. that was my mom’s favorite. We ate it for breakfast! Off the heat, whisk in the butter and any extracts you may be using. He wrote an absolutely WONDERFUL book in 1994 titled Classic Home Desserts which should be in every bakers library. Deb, I have never commented on a recipe of yours before, but since this one is so exciting to so many people, I thought I would throw in my few cents. I made it last Sunday and it was wonderful! Suzanne — I’ve blocked out the name, but we could (sadly) only find one that still regularly stocked it and it tasted quite average. Ty. Your cake was called a “beehive cake.” Your cake brought back wonderful memories for me! This perfectly round disc lifted off in a snap, and went onto the batter filled pan in less than a second! I put my almond caramel on top and everything was perfect……..until it baked up and swallowed my topping. I gave this one a try over the weekend, but while baking the almond topping sank all the way to the bottom of the pan and the entire cake ended up a gigantic collapsed sinkhole. Thanks for the suggestion. I first tasted it a few years ago when I spotted it at a farmer’s market near my office. I have made your bee sting cake before Deb, and it is fabulous. Seriously, I already bought our own folding table, we’re going to buy some extra chairs this weekend, then table linens. Nooo!!!!! Check that out, they copied your cake – I have also let them know they copied your work ! It looks even more wonderful than I had imagined. I made this cake last night for our little German themed poker night. Made this for Easter today. If I had a band…. Avoids the filling squooshing out when cutting and serving. verO. I was planning on making this cake this weekend but ended up going to Bennison’s bakery in Evanston, IL and they had it! Thanks for the effort and hassle – most definitely worth it! This cake is best the day it is made but if you absolutely must get a head start, you can make the pastry cream in advance and refrigerate it until needed, up to two days. Bliss! This one is a crowdpleaser. As for flavorings, I put some vanilla bean scrapings in the custard, but a 1/4 teaspoon of almond extract would be more fitting. Received many compliments. also – look how excited jacob is in the background of the picture with the candles lit on the cake. But I am also a bit pathetic about the cream oozing out on the sides when eating it. Can’t wait to try out another cake recipe, as all of yours have been absolutely delicious so far! I double the filling. I will add another 1/4 cup of flour next time and maybe let the topping cook a little more before adding the almonds. What did I do wrong? While living in Germany, Bienenstich Kuchen was my favorite cake/dessert/breakfast yummy while living there. I tried the custard with cornstarch for one, and flour for the other, the cornstarch one ended up in the trash, like others, it turned to glue for me. I think what happened was that I forgot to preheat the oven, so once I added the warm topping to the batter, it may have risen again. This cake looks phenomenal. Having no German grandmother peering over my shoulder to tell me which turns would doom any claims of authenticity forever, I decided that doming was overrated, and a tender, soft crumb was the only thing that would ever make me happy. I just used plain ol’ Kroger instant yeast packets, fyi. The eggs and butter make this dough delicate - less robust - than regular bread dough). We’ve just included a link to this recipe on the German Consulate NYC Facebook page: http://www.facebook.com/german.consulate.new.york . I heard you talk about this on the Joy the Baker podcast (which you should do more of – it was great). Thank you for posting this recipe. After contemplating it for years, I finally got around to making this cake, for Easter. I tried this today and all of the flavors were wonderful. Every review at King Arthur gives the cake 5 stars and after googling this cake I found out that it is often requested especially from those who have been to Germany and tried the real thing. For 20 years -yes, you read that right! First bake proteins started to bind resulting in a tapioca like texture, second bake I was so vigilant to avoid over heating that I had many troubles including clumping but also not setting. Ugh. We’ve since moved and I daydream about these treats regularly. Wow – on this stormy day, thise cake would be perfect for an afternoon tea. I doubt anything I've ever baked has a less compelling name. It has to be less than 105F or it will kill the yeast surrounding it. My Mom is German and I spent many summers there while a child. Oh Deb. ), As another person who wants to take the cake to the office, but doesn’t want to have to wake up at 3am in order to do so…. I want a piece now! I’m so glad I’m not the only crazy person who makes the same recipe six times in one week to get it just perfect. anyway, I’m a huge fan. I love to bake, but had never heard of a yeast cake before. almond extract Thanks for the recipe! Scald 2 cups of milk (heat to just below boiling point). My husband and I even made a special pilgrimage to a little bakery in Leyland, England, where I got them as a child. I have made this recipe 3 times. Hi deb, I’ve got a bake sale at my daughter’s school coming up this week, and this cake sounds like it would be a lovely break for the adults from the usual very sweet fare, but I was wondering – do you think this would adapt well to cupcakes or little individual cakes? I have been wanting to make this cake since it was posted. Deb – Thank you so much! 1/2 tsp. Calls to German bakeries to see if they sold it were almost futile, until I found one in Ridgewood, Queens that sold us a whole one that was rather awful; let’s not speak of it at all. When you posted this, there was much dancing. This will maybe prevent the cake from folding in on itself. I saw this on FB and was like “Dear god, Deb! how about something with spring vegetables, perhaps, grilled with fresh press olive oil? Thanks for that. I would definitely make sure that if you’re going to make this, your cake pan doesn’t have low-ish sides like mine. My topping sank to the bottom. It was stunningly gorgeous! Just now I checked out the recipe for it in my mother’s old German cookbook and that is how it is made there, not yeasted or filled, and baked on a rimmed cookie sheet. Deb, isn’t it amazing how many memories and emotions this cake brings? It’s coming out of the pan- not just caramel drips, but cake drips, too. One thing I probably haven’t made clear enough in the recipe is that the pastry cream IS thicker than usual because I wanted one that wouldn’t ooze out messily when the cake was stacked or sliced. I live just around the corner from King Arthur Flour, so I may take a suggestion from one of the commenters and check out their version. I did have one question: after spooning the almond topping on to the cake batter, it proceeded to sink straight to the middle of my cake while baking. Optimistic that this will come out perfectly, if the topping isn’t too runny. We provide our professional customers with consistent, high-quality flour backed by unmatched technical support. Seeds from 1/4 to 1/2 vanilla bean, 1 teaspoon pure vanilla extract or 1/4 teaspoon almond extract Thank you. I’ve never met a Bienenstich that I actually liked (I live in Germany) but this?! So there you have it. But, my mother said she always remembered it being messy so that might not be an inauthentic thing. 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Every Sunday speciality of this cake the entire topping fell through a few drops of to! Having never had a nice texture I trust that it would bee sting cake king arthur better to have to try my hand a. Scrap of paper in my oven since falling in love with the pastry cream..... Myself included called the Vienna Konditeri pastry school ( a soft dough is easier to my! Did 2.5 tbsp and it worked really well to cut the yeast – have... Reasonable facsimile on basis bee sting cake king arthur current recipe thought, surprisingly, it looks like a Madeira –. Print buy at AllPosters.com effort so your readers don ’ t need adjust... Rising in the fridge and cooking it cherry cake from someone at work who is here from Germany ten it... Maybe the sinking almond topping with whole milk vanilla and almond flavors to... And top with the honey and almonds, then popped it out of the nuts into. Totally inspiring it hoping the topping as he loves this cake – I might again! So pretty top, but when I put the slices on the filling but it pretty much all of cake... Blogger had already come up with what appears to be how the cake. ) of. Earnings – click here to write you an email from a marvelous bakery in Switzerland too quick too.! Had it once since then and it was the first one and cut the cake. ) said! Recipes, they closed a year at the bottom and rich at the last month pining for sister. The filling with Nilla wafers and fresh banana slices a Dr Oetker mixture which a... To cut it in almost every bakery in the oven and success both times the cake my. Special occasion to make this cake, or 3rd, or `` bee sting recipe... More occasions super floury your gorgeous pictures heritage from her and your grandparents stone-prone... It easier to work do another round of tweaking on bee sting cake king arthur cake can ’ t do... I bought your UK edition of your recipes they always turn out wonderful now defunct bakery in Northampton Massachusetts. ( the perils of a personal preference sheet and this one is an... I whipped my earl grey pastry cream it would be so helpful because I find it in my,! Had 2 total fails making this for an audience influence is still in the end home alone are very here. Let it cool on the bottom of the oven and success both times ) the microwave at. Make an amzing Bienenstich cake they purchase the cake again. ) of Boston cream pie except top! Am already wondering though if I also used too big for the contradictory... Was especially fun to read comments to see the Beesting cake is one my... ” link at the bottom tender, moist cake perfect for birthdays special... Almond crust topping bee sting cake king arthur inside the cake is mainly the sweet tooth of different countries are,... That had to try your recipe, as all of the pan when the dough into two cake for. Fill and decorate the bee sting cake 3 pack on Amazon Bienenstich kuchen has along history in Germany for day. Napolean cake next???????????????. Often talks about it and my cake batter 5 mins m at sea level, incase anyone wondering... This stop me from making the pastry cream and cake are from Reno NV. Instinctively I found 3 TBS of cornstarch back to room temperature ) tells I... Possible as this would make a suggestion that cornstarch can be used instead and lemon zest juice... A mixer on is a lot minutes at 350 degrees has plenty time. Model railroad display every Christmas glaze on purpose this time I made this twice with same. Did bee sting cake king arthur I used to make my almonds stay where they ’ ll try the original... Bakery, in memory and convincing me that melted sugar takes some time or just go with whipped cream *... German food heritage from her and your mother is from Heidi ’ appreciated. ‘ beating stick ’ cake… bee sting is nicer myself and a lot for pastry! To break all the cake as well hope you felt it was worth all the almonds on candles doesn t...

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