{"id":7964,"date":"2019-09-05T12:26:32","date_gmt":"2019-09-05T10:26:32","guid":{"rendered":"http:\/\/ichkocheheute.de\/?p=7964"},"modified":"2019-09-05T13:38:56","modified_gmt":"2019-09-05T11:38:56","slug":"bienenstich-backen-german-bee-sting-cake","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2019\/09\/05\/bienenstich-backen-german-bee-sting-cake\/","title":{"rendered":"German Bee Sting Cake"},"content":{"rendered":"<p><\/p>\n<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<p>A bee sting cake is a traditional cake made from yeast dough filled with a vanilla or pudding cream and a crunchy almond layer that caramelizes when baked. Bee sting cake is a classic of German cuisine.<\/p>\n<p>In today&#8217;s post, I show you a recipe for a bee sting cake filled with whipping cream &#038; homemade vanilla pudding. Have fun baking!<br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"5307377378\"\n     data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<strong>Cooked\/Baked today:<\/strong> <span itemprop=\"name\">Baking German Bee Sting Cake<\/span><br \/>\n<strong>Difficulty:<\/strong> Medium &#8211; Difficult<br \/>\n<strong>Preparation Time:<\/strong> <meta itemprop=\"totalTime\" content=\"PT6H0M\">5 &#8211; 6 hours (incl. cooling time)<br \/>\n<strong>Category:<\/strong> Baking Recipes, Cake Recipes, Sweets &#038; More, German Recipes<br \/>\n<strong>Our Recipe rating:<\/strong><br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2017\/08\/5von5.jpg\" alt=\"\" width=\"68\" height=\"20\" class=\"alignnone size-full wp-image-97\" \/><\/p>\n<div id=\"attachment_7965\" style=\"width: 1010px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7965\" itemprop=\"image\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/kleiner-P1430677.jpg\" alt=\"Baking German Bee Sting Cake\" width=\"1000\" height=\"562\" class=\"size-full wp-image-7965\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/kleiner-P1430677.jpg 1000w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/kleiner-P1430677-300x169.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/kleiner-P1430677-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><p id=\"caption-attachment-7965\" class=\"wp-caption-text\">Baking German Bee Sting Cake<\/p><\/div>\n<p><strong>Ingredients for <span itemprop=\"recipeYield\">a sheet bee sting cake<\/span>:<\/strong><\/p>\n<p><em>&#8230;for yeast dough:<\/em><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">550 grams flour<\/span><\/li>\n<li><span itemprop=\"ingredients\">250 milliliters lukewarm milk<\/span><\/li>\n<li><span itemprop=\"ingredients\">75 grams sugar<\/span><\/li>\n<li><span itemprop=\"ingredients\">75 grams soft butter<\/span><\/li>\n<li><span itemprop=\"ingredients\">1 egg<\/span><\/li>\n<li><span itemprop=\"ingredients\">\u00bd cube fresh yeast<\/span><\/li>\n<li><span itemprop=\"ingredients\">1 sachet vanilla sugar<\/span><\/li>\n<li><span itemprop=\"ingredients\">A pinch of salt<\/span><\/li>\n<\/ul>\n<p><em>&#8230;for pudding cream:<\/em><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">1 liter milk<\/span><\/li>\n<li><span itemprop=\"ingredients\">200 milliliters cream<\/span><\/li>\n<li><span itemprop=\"ingredients\">100 grams cornstarch<\/span><\/li>\n<li><span itemprop=\"ingredients\">100 grams sugar<\/span><\/li>\n<li><span itemprop=\"ingredients\">2 egg yolks<\/span><\/li>\n<li><span itemprop=\"ingredients\">1 vanilla pod<\/span><\/li>\n<li><span itemprop=\"ingredients\">1 sachet cream stabilizer<\/span><\/li>\n<\/ul>\n<p><em>&#8230;for almond layer:<\/em><\/p>\n<ul>\n<li><span itemprop=\"ingredients\">250 grams sliced almonds<\/span><\/li>\n<li><span itemprop=\"ingredients\">100 milliliters cream<\/span><\/li>\n<li><span itemprop=\"ingredients\">75 grams honey<\/span><\/li>\n<li><span itemprop=\"ingredients\">75 grams sugar<\/span><\/li>\n<li><span itemprop=\"ingredients\">75 grams butter<\/span><\/li>\n<\/ul>\n<p><strong>Required kitchen gadgets, helper &#038; preparations:<\/strong><\/p>\n<ul>\n<li>Tall container for yeast milk mixture<\/li>\n<li>Whisk<\/li>\n<li>Mixing bowl<\/li>\n<li>Mixer<\/li>\n<li>Baking sheet + baking paper<\/li>\n<li>Baking frame<\/li>\n<li>Kitchen towel<\/li>\n<li>Small bowl for cornstarch mixture<\/li>\n<li>Saucepan for pudding<\/li>\n<li>Cling film<\/li>\n<li>Saucepan for almond sugar mixture<\/li>\n<li>Long knife to halve yeast dough<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"5307377378\"\n     data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<em>&#8230;preparations for yeast dough:<\/em><\/p>\n<p>Line a baking sheet with parchment paper. Crumble \u00bd cubes of yeast into a tall container, add 75 grams of sugar and 250 milliliters of lukewarm milk and mix together with a whisk or a fork until yeast and sugar have completely dissolved.<\/p>\n<div id=\"attachment_7971\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7971\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/1.jpg\" alt=\"Preparations for Yeast Dough\" width=\"945\" height=\"756\" class=\"size-full wp-image-7971\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/1.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/1-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/1-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-7971\" class=\"wp-caption-text\">Preparations for Yeast Dough<\/p><\/div>\n<p>Next, put yeast-milk mixture along with 550 grams flour, 75 grams soft butter, 1 egg, 1 sachet vanilla sugar and a pinch of salt to a mixing bowl and knead together with a food processor or blender with dough hook for about 4 &#8211; 5 minutes until a smooth (but still slightly sticky) dough.<br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Linkblock Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"3247914575\"\n     data-ad-format=\"link\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\nThen place the dough on the prepared baking sheet and flatten it with your hands to a rectangle of approx. 40cm x 30cm (alternatively roll out with a rolling pin). Place a baking frame around the dough and allow to rest covered with a kitchen towel for about 60 minutes in a warm place.<\/p>\n<p><em>&#8230;preparations for pudding cream:<\/em><\/p>\n<p>Place 200 milliliters of whipping cream &#038; 1 sachet cream stabilizer in a tall container and beat until stiff with a blender, then refrigerate until further use. Put 200 milliliters milk, 100 grams cornstarch &#038; 2 egg yolks in a small bowl, stir together until smooth &#038; set aside. Next, add 800 milliliters milk, 100 grams sugar &#038; the pulp of a vanilla pod to a saucepan &#038; heat up while stirring over low to medium heat.<\/p>\n<div id=\"attachment_7972\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7972\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/2.jpg\" alt=\"Cooking Pudding\" width=\"945\" height=\"756\" class=\"size-full wp-image-7972\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/2.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/2-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/2-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-7972\" class=\"wp-caption-text\">Cooking Pudding<\/p><\/div>\n<p>As soon as the milk begins to simmer add the cornstarch mixture and mix well immediately to avoid lumps forming. Stir the pudding vigorously for about 1 minute and then remove from heat. Cover the surface with a sheet of cling film and allow the pudding to cool completely.<br \/>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- Linkblock Responsive --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:block\"\n     data-ad-client=\"ca-pub-7371470338311030\"\n     data-ad-slot=\"3247914575\"\n     data-ad-format=\"link\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\n<em>&#8230;for almond layer:<\/em><\/p>\n<p>Add 75 grams each of sugar, honey and butter to a saucepan, allow to melt over medium heat &#038; simmer for about 2 minutes while stirring until the mixture becomes a slightly brownish caramel color. Add 100 milliliters cream and 250 grams sliced almonds, stir in and simmer for another 1 &#8211; 2 minutes while stirring. Then remove the almond mixture from heat and allow to cool slightly.<\/p>\n<div id=\"attachment_7973\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7973\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/3.jpg\" alt=\"Preparing Almond Mixture\" width=\"945\" height=\"756\" class=\"size-full wp-image-7973\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/3.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/3-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/3-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-7973\" class=\"wp-caption-text\">Preparing Almond Mixture<\/p><\/div>\n<p><em>&#8230;for bee sting cake:<\/em><\/p>\n<p>Preheat the oven to 180\u00b0C (top\/bottom heat) in good time. Use a spoon to spread the slightly cooled almond mixture evenly on top of the yeast dough &#038; then bake for 20 &#8211; 25 minutes in a preheated oven until the almond crust assumes a golden brown color.<\/p>\n<p>Remove the cake from the oven and allow to cool completely on the sheet, then remove the baking frame. Cut the cooled cake into 4 equal pieces, afterwards cut all pieces horizontally with a long knife and place the lower halves back on the baking tray. Finally, place the baking frame around the dough again.<\/p>\n<div id=\"attachment_7974\" style=\"width: 955px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7974\" src=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/4.jpg\" alt=\"Baking Bee Sting Cake\" width=\"945\" height=\"756\" class=\"size-full wp-image-7974\" srcset=\"https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/4.jpg 945w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/4-300x240.jpg 300w, https:\/\/ichkocheheute.de\/wp-content\/uploads\/2019\/09\/4-768x614.jpg 768w\" sizes=\"auto, (max-width: 945px) 100vw, 945px\" \/><p id=\"caption-attachment-7974\" class=\"wp-caption-text\">Baking Bee Sting Cake<\/p><\/div>\n<p>Mix the cooled vanilla pudding with a blender for approx. 1 minute, then add the whipped cream and stir briefly until well combined. Spread the pudding cream on the yeast dough, then press the yeast dough tops on the cream &#038; store the bee sting cake for at least 2 hours in the refrigerator. Cut the finished cake into pieces with a knife, spread on plates and serve. Have fun baking!<\/p>\n<p><strong>Video Tutorial:<\/strong><\/p>\n<p>Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n<p><iframe loading=\"lazy\" width=\"480\" height=\"360\" src=\"\/\/www.youtube-nocookie.com\/embed\/iHO-HAifXik?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe>\n<\/div>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>A bee sting cake is a traditional cake made from yeast dough filled with a vanilla or pudding cream and a crunchy almond layer that <a class=\"more-link\" href=\"https:\/\/ichkocheheute.de\/en\/2019\/09\/05\/bienenstich-backen-german-bee-sting-cake\/\">weiterlesen&#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":7965,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,7,10],"tags":[],"class_list":["post-7964","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-backen-baking","category-kuchen-cakes","category-suesses-mehr-sweets-more"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>German Bee Sting Cake - ichkocheheute.de<\/title>\n<meta name=\"description\" content=\"Find the recipe for German Bee Sting Cake &amp; 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