Best 3 Bee Sting Cakesponge Cake With A Homemade Custard Filling Recipes
If you're in the mood for a delectable treat, look no further than the bee sting cake—a symphony of flavors and textures that will tantalize your taste buds. Picture a light and fluffy sponge cake swaddled in crispy-edged pastry and brimming with a creamy, velvety homemade custard filling. This confection, a beloved Austrian specialty, embodies the essence of culinary artistry and is guaranteed to leave you craving for more. In this comprehensive guide, we'll delve into the world of bee sting cakes, unveiling the secrets to creating this masterpiece from scratch. Let's embark on a delightful journey of baking and indulge in the irresistible charm of the bee sting cake.
Check out the recipes below so you can choose the best recipe for yourself!
BEE STING CAKE (BIENENSTICH) I
The honey topping was called 'bienstich' by the German bakers who invented it, probably because of its sweetness.
Provided by Kevin Ryan
Categories World Cuisine Recipes European German
Time 1h30m
Yield 24
Number Of Ingredients 19
Steps:
- Combine the yeast, and the warm water; set aside to proof for 5 minutes.
- Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.
- Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.
- For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.
- Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.
- Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 34.1 g, Cholesterol 74.1 mg, Fat 14.5 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 8.1 g, Sodium 65.4 mg, Sugar 17 g
BEE STING CAKE
This bee sting cake (aka bienenstich) may look daunting, but it's well worth the effort. Take each step at a time, and you'll be surprised how easy it is to make. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- For filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold., Whisk custard gently. Fold in half the whipped cream. Fold in remaining whipped cream. Cover and refrigerate., While custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside. , Punch down dough. Turn onto a lightly floured surface; roll into a 9-in. circle. Transfer to greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. , Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over cake. Replace top of cake. Serve immediately. Chill leftovers.
Nutrition Facts : Calories 548 calories, Fat 32g fat (16g saturated fat), Cholesterol 178mg cholesterol, Sodium 314mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.
BEE STING CAKE(SPONGE CAKE WITH A HOMEMADE CUSTARD FILLING)
This is one of my favourite cakes--one my mom would often makes. Bee sting cakes are popular in South Africa. Its a sponge cake which has a custard filling. Also this one is special because it has a almond topping as well. This cake takes some time but is well worth the effort.
Provided by muffin207
Categories Dessert
Time 2h5m
Yield 12 slices, 6-10 serving(s)
Number Of Ingredients 18
Steps:
- Cake method.
- Preheat oven to 180 degrees Celsius. Sift flour and baking powder. Cream butter and sugar until light and fluffy. Add vanilla. Add eggs one at a time beating well after each addition. Add sifted dry ingredients alternating with milk. Spread batter into a greased and floured 22cm loose bottomed cake tin.
- Topping method.
- Combine all ingredients in a pot and heat until sugar has dissolved over medium heat. Pour over cake and spread evenly. Bake in oven for 35 minutes or centre of skewer comes clean.
- Custard method.
- While cake is in oven make filling.
- Scald milk and cream. Beat egg yolks with sugar until light and creamy. Add cornflour and vanilla extract; then slowly add scalded milk and cream. Cook on top of double boiler stirring until mixture thickens. Stir in butter and set aside to cool.
- Once cake is cool split cake in three layers carefully and sandwich together with custard.
Nutrition Facts : Calories 711.5, Fat 54.3, SaturatedFat 28.7, Cholesterol 245.2, Sodium 502, Carbohydrate 43.8, Fiber 3.4, Sugar 1.6, Protein 14.1
Tips:
- Make sure all ingredients are at room temperature before starting. This will ensure that they mix together evenly and smoothly.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off.
- To make the custard filling ahead of time, refrigerate it for up to 3 days. When you're ready to use it, let it come to room temperature for about 30 minutes before spreading it on the cake.
- If you don't have vanilla extract, you can use almond extract or lemon extract instead.
- The bee sting cake can be stored in the refrigerator for up to 3 days.
Conclusion:
The bee sting cake is a delicious and classic dessert that is perfect for any occasion. It is made with a sponge cake that is filled with a creamy custard filling and topped with a sweet glaze. The cake is easy to make and can be enjoyed by people of all ages. With its beautiful presentation and delicious flavor, the bee sting cake is sure to be a hit at your next party or gathering.
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