See the amazing pies British baker Julie Jones creates and learn the heart-warming story behind her popular Instagram and cookbooks as told in her new book, The Pastry School.
Bienenstich, or bee sting cake, is a German yeasted cake kissed with honey. A creamy filling and crunchy almond topping make this recipe irresistible.
Our honey-almond crunch cake is inspired by a German recipe, bienenstich. Follow our tip to make it gluten free
Incredibly delicious classic: this fluffy bee sting made from yeast dough is filled with a custard cream, but it also tastes great without the filling as an especially quick alternative.
Delight your dinner guests with these elegant tarts, made using rings of crisp, sweet shortcrust pastry, a light chocolate and hazelnut mousse and a layer of fresh raspberry jelly. Standing upright on a bed of hazelnut crumble, they are decorated with raspberries, tempered chocolate spheres and gold leaf.
Incredibly delicious classic: this fluffy bee sting made from yeast dough is filled with a custard cream, but it also tastes great without the filling as an especially quick alternative.
Recipe for a creamy, fluffy, wheat-free and vegan bee sting cake.
This vegan berry chocolate tart features a silky smooth white chocolate ganache nestled in a melt-in-your-mouth pistachio shortbread crust and is then layered with a gorgeous summer berry curd filling. Finish with a crown of fresh berries for an easy to make elegant vegan dessert!
I've seen photos of this cake on Pinterest and Instagram for years and was always curious about it. It's a very eye catching cake and t...
Made from sweet yeast dough, vanilla custard cream and a crunchy honey almond topping - it can only be a Classic German Bienenstich or Bee Sting Cake. This most beloved of German cakes is perfect for afternoon tea and will surely have you coming back for more.
I think that most of us love this kind of bread. Besides the fluffiness, Bee sting cake (Bienenstich) is sweet and rich with almond toffee topping and pastry cream. Bee sting cake (Bienenstich) is a traditional German dessert made from sweet and soft bread (brioche-style) topped with sweet almond toffee and filled with pastry cream or pudding. Well, there are many versions of the beginning of the name. But I like the one that said that a bee was attracted to the sweet honey topping, this dessert is called came Bee sting cake (or another version is The baker who invented the cake was stung by the bee, haha). Anyway, the thing that I know is it's delicious. This time I use rich and thick pastry cream for the filling (as I want it to be firm enough to stay in place), but if you want lighter filling you can fold 150 of the whipped cream into the pastry cream before using it. Recipe: Bee sting cake (Bienenstich) สูตรภาษาไทย: บีสติงเค้ก 日本語のレシピ：ビーネンシュティヒ Youtube: บีสติงเค้ก/ Bee sting cake (Bienenstich)/ ビーネンシュティヒ Bee sting cake (Bienenstich) Makes 10 cakes Brioche 150 g ..................... Bread Flour 4 g ..................... Instant yeast 45 g ..................... Granulated sugar 150 g ..................... Cake Flour 4 g ..................... Salt 130 g ..................... Milk 80 g ..................... Eggs 60 g ..................... Unsalted butter Pastry Cream 3 ..................... Egg yolks 90 g ..................... Granulated sugar 20 g .....................Cake flour 25 g ..................... Cornstarch 1/4 tsp ..................... Salt 360 g ..................... Milk 30 g ..................... Unsalted butter Almond topping 150 g ..................... Water 150 g ..................... Granulated sugar 150 g ..................... Honey ............................. Pinch of Salt 150 g ..................... Whipping cream 180 g ..................... Sliced almonds 1 tbsp ..................... Rice bran oil Put the bread flour, sugar, instant yeast, cake flour, and salt into a bowl of a stand mixer. Mix at low speed to combine. Pour the milk and egg into the bowl. Knead at medium high speed (for Bosch MUM2, I use speed 3). Knead for 8 minutes. Add the butter and knead at medium high speed (for Bosch MUM2, I use speed 3). Knead for 6 minutes. Remove from the bowl. Form the dough into a ball. Brush a bowl with unsalted butter, place the dough into the pan, and cover with plastic. Let it rise for 1 hour. Put the egg yolks, sugar, and salt into a saucepan and whisk to combine. Put the corn starch and cake flour into the saucepan and whisk to combine. Heat the milk in a microwave (600W) for 2-2.30 minutes. Gradually add the warm milk into the saucepan. Place the mixture over low heat stir until thickened. Pass the pastry cream through a sieve. Mix in the butter. Place a sheet of plastic wrap directly over the pastry cream and let it cool completely (or about 25℃). Put the water, honey, and sugar into a saucepan. Place over medium heat. Bring the mixture to a boil. Let it boil for 5 minutes. Remove the saucepan from the heat. Pour the whipping cream into the saucepan and stir to combine. Place the saucepan over low heat. Let it boil for 5 minutes. Remove from the heat pour the almonds and oil into the saucepan and stir to combine. Let it cool before using. When the brioche dough is ready, cut into 10 equal pieces and roll each piece into a ball. Rest for 15 minutes before shaping. Pat the dough into 9 cm round. Brushed 10 of 9 x 3 cm pans with butter and line the side of the pans with baking paper. Place the shaped dough into the prepared pan. Cover and let it rise for 40 minutes. Meanwhile, preheat an oven to 200℃. Before baking, pour the almond topping the buns and spread to level it. Bake in the 200℃ preheated oven for 18-20 minutes. Let the brioche cool into the pans for 5 minutes. Remove from the pan and drizzle the top of the brioche with the caramel from the pans. Let the brioche cool completely before filling. Cut the brioche and fill with the pastry cream. Ready to enjoy!! Bee sting cake (Bienenstich)
This tart is stunning. And so you think, okay, it’s beautiful, and that’s it’s main offering. Wrong. It’s more delicious than it is beautiful. The creamy and thick vanilla b…
These tarts have a pairing of two strong flavours that manage to hold up against each other: tart raspberry and toasted black sesame. They have a chocolate tart shell filled with caramelized white …
Crunchy, honey-flavored almond topping, creamy vanilla filling, and two delicious yeast cake layers make this German favorite absolutely wunderbar!
This double layered brioche cake is oozing with a thick, rich vanilla custard and finished with crunchy honeyed almonds. The sweetest bee sting you’ve ever had, guaranteed!
I've seen photos of this cake on Pinterest and Instagram for years and was always curious about it. It's a very eye catching cake and t...
Our Jacobsen Co. Raw Blackberry Honey’s mellow flavor and floral notes make it an excellent choice for this custard tart. If you’ve never made custard before, don’t be intimidated! The process is straightforward and the results are worth it. This crust happens to be gluten free and the almonds add a robust nuttiness th
This gorgeous Lilac and Violet Panna Cotta Tart has a buttery, flaky crust with creamy, rose-scented panna cotta topped with a slightly tart jelly made from an infusion of lilacs and violets. It's not too sweet, very floral and the essence of spring.
Using honey when baking naturally keeps cakes moist. This delicious "Bee Sting" cake features a sweet cream cheese filling and crunchy honey-almond topping.
German Bee Sting Cake (Bienenstich) - A delicious yeasted cake topped with a crunchy honey almond topping and filled with a homemade pastry cream.
What does it take for a brit to get his hands on some meyer lemons? Turns out it’s a simple matter of one transatlantic flight, a garden in Alabama, and an editor willing to carry some in his hand luggage on another flight across America! Simple really. On a trip to NYC, at the end of last year, I w
I've seen photos of this cake on Pinterest and Instagram for years and was always curious about it. It's a very eye catching cake and the recipe is so different. It looks like a cake but is a yeast dough, but it's not "bread". I had added it to my "must try" list a long time ago but never got around to it until just recently. Our mom was reading a novel (forgive me, I can't remember the title of it!) in which the author included recipes among the pages. A bee sting cake was one of the recipes and our mom was intrigued. I tried it, as written in the book, and it was a flop. It didn't work at all and I ended up throwing it out. I took the book recipe, did a little more research online about bienenstich and came up with the recipe here. Are you ready for a culinary adventure? This cake is a roller coaster of flavors and textures and scents that will have you hooked after just a few bites! Bienenstich (Bee Sting Cake) Ingredients Dough 2 tsp active yeast 1/2 cup very warm water 2 cups flour 4 Tbsp butter, soft 2 Tbsp honey scant 1 tsp salt 2 eggs Topping 6 Tbsp butter 1/3 cup sugar 3 Tbsp honey pinch salt 2 Tbsp whipping cream (heavy cream) 1 1/2 cup sliced almonds Filling 2 cups whipping cream (heavy cream) 1 pkg vanilla instant pudding 1 Tbsp honey Directions Lightly grease a 10 inch springform pan. Place a piece of parchment paper on the bottom. Set aside. Prepare dough - place yeast and warm water in small bowl and stir. Let sit for about 5 minutes to activate yeast. After 5 minutes, place flour, butter, honey, and salt in the bowl of a stand mixer and turn on low. Add in the eggs. Then add in the yeast mixture. Turn mixer to medium and beat for about 5 minutes, until dough pulls away from sides of bowl. If dough is really sticky you may need to add up to 1/2 cup more flour. (Add it about 2 Tbsp at a time, if needed.) Place dough in an oiled bowl, cover, and place somewhere warm for an hour. After an hour it should be risen. NOTE - it won't double in size like regular bread would BUT it should still rise so you notice it. Place the risen dough into the prepared 10 inch springform pan and press it out to cover the bottom. Cover and let rest while you prepare the topping. Preheat the oven to 350. Prepare topping - Melt the butter in a large pan over medium heat. Add in sugar, honey, salt, and cream and bring to a boil. Boil for 3 - 5 minutes, until it starts to turn golden. Stir in the almonds. Cool about 2 minutes and then gently spread on top of the dough in the springform pan. Bake at 350 for 25 - 30 minutes. Toothpick inserted near center should come out clean and top should be golden brown. (NOTE - if topping still looks a little pale but the cake is done; simply turn oven to broil for a minute and watch cake closely! It should brown very quickly.) Let sit in pan on wire rack to cool down to room temp. When cool, carefully remove sides of springform pan and bottom of pan. Let cool completely. Prepare filling - In a mixing bowl, combine whipping cream, pudding mix, and honey. Beat until it becomes a thick, spreadable consistency. Cut the cake in half horizontally. Spread all of the filling on the bottom half of the cake. and then carefully place the top half back on top. Serve now or chill until ready to serve. The topping is addictive. So crunchy and sweet and amazing. But that cream filling is also not terrible.... A suggestion to make things easier for you - cut the cake with a serrated knife before you chill it. The topping can be quite difficult to cut through once it is chilled and you end up squishing the cream out. Even easier? When you have the top off the cake to spread the cream on the bottom layer, cut the top into slices BEFORE you place it back on top. That way you can follow the cut marks and only have to cut through cream and bottom layer - no squishing necessary. I didn't do that here for presentation sake BUT I will definitely pre-cut the top next time to make it easier. It's still super beautiful and that way you can pre-proportion your slices too! We decided that this is definitely more of a treat you serve with coffee/tea at break time instead of a dessert. It isn't very sweet and the yeast-iness lends itself more towards tea time than after a meal. I will be making this for so many occasions now that I know how amazing it is! We're sharing over at Carole's Chatter. Be sure to stop by and say Hi!
"These are an iconic Aussie bakery treat, but stuffed full of mock cream, they can be incredibly sweet. Here I've used panna cotta and white and dark chocolate ganache for Neenish tarts that taste as good as they look," says Phoebe Wood. Begin this recipe at least 4 hours ahead.
This layered, summery tart is as stunning as it is delicious. Naturally sweetened, this tart recipe features a vibrant lemon curd layer followed by a perfectly-sweetened blueberry filling.
Buttery shortcrust pastry topped with jam, a light frangipane, sliced almonds with a hint of glaze makes a delightful Bakewell Tart!
Self-taught baker and artist Lauren Ko creates art out of the edible with intricate geometric pies.
Paris-Brest
These are my mother's recipes. Save them for a birthday or special occasion, as they aren't your simple throw-everything-together afternoon cake.
Bakewell pudding or tart is a traditional English baked treat featuring a shortcrust base topped with jam and a frangipane topping - easy and delicious!
3 Seasonal Berry Mousse Tarts in 3 tantalising flavours; blackberry and lavender, raspberry and rose, and strawberry and basil.
Bee Sting Cake - Crunchy, honey-flavored almond topping, creamy filling, and two delicious yeast cake layers make this traditional German dessert absolutely wunderbar!
Ein Rezept für Kuchenklassiker Bienenstich - heute mal aus der springform - german bee sting cake Puddingfüllung Hefeteig Kuchen Mandeln Foodstyling Food photography food stylist zuckerzimtundliebe.de
This classic German cake is tender, plush, buttery and yeasted, topped with a unforgettable honey-almond-caramel crunch then split and filled with a great plume of pastry cream.
Bienenstich, or bee sting cake, is a German yeasted cake kissed with honey. A creamy filling and crunchy almond topping make this recipe irresistible.
