April 9th, 2011

Bienenstich

BienenstichSome weeks ago I promised my sisters fiancée to bake some Bienenstich (Bee sting) when we meet to drink coffee in their new house. But then I was busy in the lab and so I bake fast and easy nut triangles instead. The next time we planned to meet for cake and coffee I was ill and bake nothing at all. But when I was thinking about what to bake for my mums birthday last week the promised Bienenstich seemed to be perfect.

Bienenstich is a traditional german yeast cake topped with a crunchy almond layer and filled with a  vanilla pastry cream

Because I like the taste that Pâte fermentée adds to a sweet yeasted dough I decided to vary my old recipe. And because my kitchen machine does not work so nice with small amounts of dough (everything less then 500g flour ) I decided to knead the dough completely by hand. That was a little bit difficult because the dough is very soft and tend to stick to hands and counter. But it is good to resist the temptation of adding more flour because the softness of the dough will result in a fluffy and soft cake.

Bienenstich

Pâte fermentée

  • 80g flour (Type 550)
  • 45g water
  • 0,5g fresh yeast
  • 1 g Salt

Dough

  • all of the Pâte fermentée
  • 250g flour (Type 550)
  • 120g Egg (2 Eggs size L)
  • 65g Water
  • 45g Butter
  • 20g sugar
  • 3g Salt
  • 5g fresh yeast

Topping

  • 40g honey
  • 40g sugar
  • 50g Butter
  • 35g cream
  • 100g sliced almonds

Filling

  • 250g Milk
  • 1 Vanilla bean
  • 60g sugar
  • 20g Starch
  • 40g egg yolks(from to eggs size L)
  • 1g Agar
  • 200g cream

Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for at least 12 hours.

The next day knead all ingredients for the dough untill a very soft, smooth dough is formed. Let rise for one hour, fold the dough after 30 min.

Grease a springform with butter and press the dough with well floured hands into the form. Proof for one hour.

For the topping mix butter, honey, sugar and cream in a pan and bring to boil. Stir in the almonds and set aside until it is cooled to 35°C- 40°C.

Directly before baking spread the topping on the dough and bake the cake 25 min at 180°C.

Let the cake cool down, then cut horizontally. Dived the upper half into 12 pieces.

Now prepare the filling: Bring 200g Milk, pulp of a vanilla bean and agar to boil for 2 min. In the meantime mix egg yolks, starch and the remaining milk. Stir this mixture into the boiling milk and keep stirring until the mixture thickens. Remove the pastry cream from the heat, cover with clingfilm and let cool down.

Whip the cream, then stir the pastry cream until smooth and fold in the cream. Spread the filling on the bottom half and place the 12 pieces of the top half.

Cool in the fridge until serving.

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9 thoughts on Bienenstich

  1. Reka Herberth April 13th, 2011

    Danke für diesen leckeren Geburtstagskuchen. Wie immer ein leckerer Genuß.

    Eine ruhige Woche

    Mama

    Reply
  2. Kristiina April 23rd, 2011

    I live in Canada and unfortunately don’t speak any German. I would love to give this a go but I’m not sure what Starke is (and google translate wasn’t any help)…also do you know what the best substitute would be for type 550 flour.

    Thanks!
    Looks delicious!

    Reply
    1. Stefanie April 24th, 2011

      Kristiina: I forgot to translate the term Stärke, I am sorry. Stärke means Starch and I changed it now in the recipe, too. Flour Type 550 has a protein content of about 10.5% so I think all pourpose flour would be a good substition.

      Reply
  3. MM April 19th, 2012

    Da klingt echt lecker und ich würde es auch jetzt noch backen, geht bestimmt auch ohne Jahreswechsel.
    Allerdings habe ich da eine Frage.
    Müssen der Vorteig, nachdem er 1 Stunde gegangen ist, und der Water roux nicht noch eine Nacht im Kühlschrank verbringen? Oder verwechsel ich da was?
    LG MM

    Reply
    1. Stefanie April 20th, 2012

      @MM: Der Vorteig muss noch mindestens 12 Stunden in den Kühlschrank, wie es im Rezept auch steht. Water roux ist in diesem Rezept aber gar nicht vorgesehen, auch wenn ein Water roux den Teig bestimmt noch ein bisschen saftiger machen würde.

      Reply
  4. Lena November 25th, 2014

    Hey Stefanie,
    ich habe gestern nach dem Rezept aus deinem Buch Bienenstich gebacken, um einen Geburtstagswunsch zu erfüllen. Wir waren alle absolut begeistert! Ich habe in meinem Leben noch nirgendwo so herrlich locker-fluffigen Bienenstich gehabt!
    Und damit hattest du vollkommen recht: Es lohnt sich, sich mit dem Kneten dieses weichen Teiges rumzuärgern. Das Ergebnis ist perfekt! Danke!

    Reply

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