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Bienenstich/ Bee Sting Cake....

v
violabratsche Dec 11, 2007 02:32 AM

I've seen these at the farmer's market for years, and just not got around to getting one, then suddenly no one has them anymore. That means I'll have to make one for myself. That means I'll have to eat it too! Awww....

Has anyone out there ever made one? And if so, have you a knockout recipe for one?

Thanks in advance!

AnnieG

  1. a
    Adagio Jan 30, 2010 04:03 PM

    Hi:

    Everyone has their own deal, and it's a big world out there.

    Here at Adagio, we make Brioche in a 10 inch Entremet ring. When the brioche has risen, we smear the top with the honey/almond paste and bake it at about 350F for 25 minutes.

    When is cools, we slice it in half, Pre-cut the top on a piece of cardboard...spead a good layer of diplomat cream on the bottom half, replace the pre-sliced top, and chill.

    Ralph
    Adagio Bakery & Cafe

    1. blue room Jan 29, 2010 10:18 AM

      I've made this
      http://www.foodnetwork.com/recipes/40...
      twice with great success. Makes people go "oooh".

      1. bushwickgirl Jan 25, 2010 01:07 PM

        Here's a link for a German recipe. The dough is definitely not brioche, just a sweet cake batter, there is an almond topping baked on to the cake and the filling is your basic pastry cream, lightened with whipped egg white, made in a springform pan. Sounds tasty. The diplomat cream mentioned is a different from the recipe I gave you; it's decidedly French and it is used to fill a Saint Honore cake.

        http://www.globalgourmet.com/destinat...

        11 Replies
        1. re: bushwickgirl
          c
          cinnamon girl Jan 25, 2010 01:46 PM

          I'm curious about diplomat cream, BG. Is it a pastry cream lightened by whipped cream maybe? I can't work it out; I've seen (and eaten a lot) the St Honore made with both pastry and whipped cream which is why I'm wondering if it's a mix of the two.

          1. re: cinnamon girl
            bushwickgirl Jan 25, 2010 01:55 PM

            Yes, it's stablized with gelatin folded into the pastry cream and whipped cream is folded into that. 2:1 ratio pastry to whipped.
            So it's stable but light in texture.

            1. re: bushwickgirl
              c
              cinnamon girl Jan 28, 2010 09:01 AM

              Thanks, BG. I can think of a few applications for this.

              1. re: cinnamon girl
                bushwickgirl Jan 29, 2010 02:06 AM

                Yes, it's very versatile, cream puffs or eclairs, Napoleons, fruit tarts, the aforementioned St. Honoré cake, or just right out of the bowl.

            2. re: cinnamon girl
              a
              Adagio Jan 30, 2010 04:00 PM

              Hi....

              Diplomat is pastry cream lightened or "thinned" by whipped cream.

              Usually 3 pastry cream to one whipped cream.

              RJ
              Adagio Bakery & Cafe

              1. re: Adagio
                n
                nosemartinelli May 5, 2010 01:16 PM

                Hi what is pastry cream, is it a custard, or a buttercream frosting?
                There use to be a Dutch Bakery in our town that sold Beehive cakes, they were my mother n' laws favorite, they are no longer here unfortunately. She will be turning 89 in July and I would love to make her one, is there anyway I can get a recipe? It was filled with more of a custard filling with the almond topping dusted with powdered sugar. I am pretty good in the kitchen with breads, and pastries, cookies, especially biscotti. I would love the recipe to surprise her. Thanks

                1. re: nosemartinelli
                  bushwickgirl May 5, 2010 01:43 PM

                  Pastry cream is defined as a soft unbaked custard, made stovetop, used as a filling or base for a variety of dessert preparations. When the custard is made on the thin and pourable side, it's creme anglaise; normally, it's for filling cakes, cream puffs or as a base for fruit tarts.

                  Here's a link for a very good, basic, fairly easy recipe for the Bee Sting cake with a custard filling and an almond topping; the second link is for pastry cream, as an option to the pastry cream lightened with whippped egg whites the recipe uses, you might prefer one or the other. There's also a yeasted version of the cake, with caramel, pastry cream and a honey-almond paste topping, which sounds wonderful, but read the reviews first; see blue room's link below:

                  http://www.globalgourmet.com/destinations/germany/bee-sting-cake.html
                  http://www.foodnetwork.com/recipes/in...

                  Edit: I just want to be sure we are discussing the same cake, a Bee Sting cake is the recipe link I provided, and what you described, with a custard filling and almond topping, but there is also a Beehive cake, which is what you called the cake in your post. That cake is usually a mild spice cake, baked in a special beehive-shaped mold produced by Nordicware and covered with a honey glaze, a different animal from the Bee Sting...

                  1. re: bushwickgirl
                    souschef May 5, 2010 02:36 PM

                    I disagree that thin pastry cream is creme anglaise. Pastry cream contains flour, whereas creme anglaise does not.

                    1. re: souschef
                      bushwickgirl May 5, 2010 02:56 PM

                      You misunderstood my post; creme anglaise is a variation of a soft unbaked custard; I was not referring to creme anglaise as "thin" pastry cream; how could that be. For clarity I have edited the post adding the word "custard" to indicate that custard was what I was referring to when I described creme anglaise, not pastry cream.

                      What thickener and how much is used dictates whether it's creme anglaise, with just egg yolks, or pastry cream, with egg yolks, flour or cornstarch.

                      Now that's clear.

                      1. re: souschef
                        a
                        Adagio Jun 18, 2012 01:31 PM

                        And I respectfully disagree...Italian Pastry cream has flour...not French pastry cream.

                        1. re: Adagio
                          souschef Jun 18, 2012 01:54 PM

                          What can I say? Cookbooks I have from Le Cordon Bleu, La Varenne, and Gaston Lenôtre all specify flour in their recipes for pastry cream.

                          EDIT: But Pierre Hermé uses cornstarch.

            3. a
              Adagio Jan 25, 2010 12:17 PM

              Hi AnnieG:

              We make it all the time.

              I use a 10" entremet ring.

              The dough is Brioche. I bake the brioche with the topping, then cut the bread from the ring.

              It gets cut in half and the bottom is topped with Diplomat cream.

              The top is "pre" sliced and placed back on top of the creamed bottom.

              That's the short story. I think this is an 11 out of 10 on the difficulty scale because of the brioche dough and the diplomat cream. However, if you make it once...you'll want to practice this...a lot!

              If you need a recipe, go to adagiobakery@gmail.com

              Regards,
              Ralph
              Adagio Bakery & Cafe

              1. f
                foodie06 Dec 11, 2007 04:00 AM

                I believe I have seen a recipe for this in Nick Malgeri's Perfect Cakes. I haven't made it personally though.

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