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Bienenstich (bee-sting) Cake

sugarplumbs Jun 13, 2008 02:59 PM

i'm looking for a great recipe for this cake to make someone for a birthday tomorrow! i've researched a little online and found a few mediocre looking recipes. and i've been told that these cakes are traditionally yeasted, although i would like to do sort of a combination type cake - yeasted, but not bready tasting. i don't know if that makes any sense, but if anyone has a good recipe or any suggestions i'd appreciate it!

  1. BerkshireTsarina Jun 13, 2008 06:42 PM

    Bienenstich
    Rich Yeast Dough

    3 1/2 cups all-purpose flour
    1 package active dry yeast
    1 cup milk
    1/2 cup butter
    1/4 cup sugar
    1 t. salt
    1 egg

    In large mixer bowl combine 2 cups of the flour and the yeast. Heat together milk, butter, sugar and salt just till warm (115 - 120 degrees), stirring occasionally to melt butter. Add to dry mixture in mixer bowl; add egg. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a stiff dough. Place dough in greased bowl, turning once to grease surface. Cover; let rise in warm place till double, about 1 1/2 hours. Turn out on lightly floured surface. Divide in half and form each part into a ball.

    To make Almond Syrup:
    While dough is rising the first time, melt 1/2 cup butter in saucepan. Add 1 cup sugar, 1 T milk, 1 t lemon juice; bring to boiling, stirring constantly. Remove from heat; stir in 3/4 cup sliced blanched almonds and 1/2 t vanilla. Set aside to cool.
    On lightly floured surface, roll out 1/2 recipe of Rich Yeast Dough to 13 x 9 inch rectangle. Carefully lift dough into well greased 13 x 9 x 2 inch baking pan. Pat out to fit bottom of pan. Spread cooled Almond Syrup over dough. Cover; let rise in warm place till almost double, about 1 hour. Bake in 375 degree oven 15 -20 minutes. Cool for 10 minutes. Remove from pan. Cool on rack.

    This is the family recipe from my sister (who got it from my mother). I don't bake; she does, and when I've had this it's been delicious, as it was when my mother made it. However I notice that there's no indication in this recipe of what happens to the other 1/2 of the dough: I seem to remember the filling being just that, a filling. Is it possible that the other half is rolled out into a rectangle, placed on top of the first rectangle and the filling, then the whole thing rises and is baked?

    Unfortunately my sister goes to bed early so I can't call her now! I can try tomorrow morning, but I wanted to get this much off to you now. If you're what I call a real baker, the recipe will make more sense to you than to me.
    BTW, that's just the taste: yeasted, but not bready. MMMMMMM, I can taste it. Hope this is helpful and not just a tease.

    1 Reply
    1. re: BerkshireTsarina
      BerkshireTsarina Jun 14, 2008 06:10 AM

      Sugarplumbs, I would imagine by now you're on to Plan B, but just to finish: I spoke to my sister who says I left out the fact that this makes TWO coffeecakes. Whether it's enough almond syrup for two or just one, she doesn't remember. Probably one, from the way it's worded. Also, she suggests cutting the finished coffeecake in half horizontally and filling it with a custard of your choice, perhaps vanilla (but I say it should be flavored with honey, because it is a Bienenstich). And there it is, for another time.

    2. munchiegirl Jun 13, 2008 07:00 PM

      I don't have the recipe on hand, but my mom's best friend makes hers with hazelnuts, and splits the cake in half and fills it with buttercream. I lost the recipe, but if I can find it, I'll pass it on. It's outstanding.

      1 Reply
      1. re: munchiegirl
        Candy Jun 14, 2008 07:16 AM

        I was wondering where the cream filling was in the above recipe. Beesting comes from "Beasting" Old English for the colestrum of cows who have just given birth, gathered in the first milking. It was exceptionally thick and made a good custard. Too bad the babies didn't get it, it is very nutirtious for them.

      2. kimeats Jun 16, 2008 11:47 AM

        Have you tried this recipe before? What is "3 leaves of gelatin"?
        I'm trying to recalculate and interpret the recipe for my american kitchen.

        2 Replies
        1. re: kimeats
          toodie jane Jun 17, 2008 11:02 AM

          Gelatin in Europe is sold in sheets, instead of in granular form as in the U.S. 4 leaves = 1 tsp, so this recipe would be calling for 3/4 tsp. granular gelatin.

          1. re: kimeats
            MMRuth Jun 17, 2008 11:15 AM

            Don't know where you are located, but I was able to find leaf gelatin in NYC. I'm curious if anyone thinks there is any difference between the two? I just used it b/c it was called for in the recipe and I had found some.

          2. sugarplumbs Jun 16, 2008 11:30 AM

            wow, thanks for the delicious sounding recipes! i ended up going back to my original butter cake recipe, which was good for the cake part and i altered the recipe, adding more honey for the topping and folding orange zest and almond praline into the pastry cream filling. yummers. i will keep these recipes to try sometime soon!

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