March 2, 2012 - 10:07am
Bienenstich
When I was taking a class at the SFBI, they served a pastry called Bienenstich (Bee Sting Cake). It is a brioche based dough, filled with a pasty cream and topped off with a almond/honey crunch. I would like to make this at home. Does anyone have a good recipe to share? I have found serveral sources online but none of them have very many reviews. King Arthur has one probably the one I'll try if I can't find any others. I would love to that the SFBI recipe, if anyone has it and is willing to share. :)
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I love the Dr Oetker recipe and I use flaked almonds
http://translate.google.com.au/translate?hl=en&sl=de&u=http://www.oetker.de/oetker/rezepte/backen/kuchen_vom_blech/bienenstich.html&ei=I0tRT_aRN-iviQe...
I always make my own custard tho...
150 grams of sugar
5 yolks
5 tablespoons of cornflour
1/2 litre of milk
200 grams of butter
100 grams of powdered sugar
Mix sugar, yokes, flour and a little milk, and cook it in 1/2 litre of hot milk.
Cook mixture about 10 minutes until it becomes quite thick, then let it cool down.
Once the mixture has cooled beat in the butter and powdered sugar.
This was one I made for a birthday so I wrapped it in chocolate.
Another recipe I have wanted to try is this one by Petra, Petra's recipes are always wonderful and always turn out perfect !!
http://translate.google.com/translate?sl=auto&tl=en&js=n&prev=_t&hl=en&ie=UTF-8&layout=2&eotf=1&u=http%3A%2F%2Fpeho.typepad.com%2Fchili_und_ciabatta%2...
Cheers Sonia
a birthday cake sonia! Your deserts are always so nice to see. A shame we can't taste them too.
...one of the most spectacular Bienenstiche I have ever seen! Stunning. It's one of my favorite pastries. It's good that I usually forget, whenever I buy it, that there might be 200g of butter hiding just in the custard... :)
Search box is the upper left corner of the page. :)
I have a recipe nothing like as grand as these above, but somewhat less calorific. Still delicious though, a shortbread with an almond topping:
250g plain flour
1/4 tsp baking powder
50 g caster sugar
115 unsalted butter, softened
pinch salt
3 tbsp milk
Grease and flour a swiss roll tin. Sift flour, baking powder, sugar and salt into a bowl, then beat in butter and milk to a smooth dough. Cover and refrigerate for 30 minutes.
Roll out to 5mm/1/4 inch and line tin. Make topping:
115g unsalted butter
65g vanilla sugar
50g ground almonds
Melt butter gently and stir in vanilla sugar and almonds. Remove from heat, continue to stir until cooled and thickened. Pour over dough and bake in preheated oven 180C/350F for 40 or until lightly browned. Cut into slices, dust with icing sugar.