The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bee Sting ( sort of ) recipe wanted

Pat_'s picture
Pat_

Bee Sting ( sort of ) recipe wanted

 

my local continental bakery ( barbakan in chorlton uk) does a lovely cake he calls a  beesting but its not like any beesting I have seen before and he wont share his recipe - ( understandably)

I fancy having a go and wondered if any one recognised it and had a recipe

The cake is in 3 parts

1) a firm Genoese type sponge - soaked in a sort of almond syrup

2) then it has a thin layer of caramel with flaked almonds on top ( slightly chewy)

3) this is then cut into 2 1/2" squares and dipped in milk chocolate( up to but not over the caramel topping)

 Any one recognise this cake and / or could share me a recipe

thanks

 Pete

AnnaInMD's picture
AnnaInMD

and I remember it well from my youth.  Try this:

http://allrecipes.com/recipe/bee-sting-cake-bienenstich-ii/detail.aspx

if not to your liking, just do another Google with Bienenstich as keyword.

Good luck !!

 

Sedlmaierin's picture
Sedlmaierin

Hmmm, Anna, I remember Bienenstich, too, but it is nothing like what Pat describes.Searching on Chefkoch.de all of the recipes listed are of a very different variety from what Pat describes(and definitely more akin to what you posted a link to): with whipped cream or pudding...no chocolate or caramel.

Honestly, Pat, your description almost reminds me more of a cross between a Florentiner cookie and Bienenstich.

I am not sure this post helps, but there you have it!

Good luck!

Christina

carltonb's picture
carltonb

Here is what I used to make. Very similar process, based off a traditional "Beesting".

Make an Almond Genoise (8" round is good size). Cool.

Prepare a scratch Florentine mixture. Cook a little more than usual.

Pour over the top of the cake. Spread evenly. Cake must still be in pan.

Place cake pan on 3-4 sheet pans. (This will prevent the cake from over cooking on the bottom).

Bake at 390-400 F for 10 to 12 minutes. Or until the Florentine is brown and bubbly.

Remove from oven and cool.

When cold remove from pan. Split cake in 1/2. Spray with simple syrup (flavored if you want), then fill with a rich style pastry cream.

Traditionally a beesting is made with a danish or sweet dough, but this is one variation I learned over 30 years ago.

 

Carlton Brooks, CEPC, CCE, ACE

 

Pat_'s picture
Pat_

thx for responses -  - i will give it and go and let you know

 

Pat_