Bee Sting Cake. The name of this dessert intrigued me when I saw it in the Oct/Nov 2014 issue of Cook's Country. And where there is intrigue there is inevitably a strong inclination to action so I had to make it. It's German in origin, Bienenstich, and is basically a honey and almond coated brioche cake filled with vanilla pastry cream.
My family prefers desserts that aren't too sweet so this cake fit the bill perfectly. They're favorite part, and mine, was the delicious and crunchy honey almond topping. I could just eat that alone. Oktoberfest is just around the corner and if you need a cake to accompany your beer and pretzel why not give this bee sting a try?
Pastry Cream
1 teaspoon unflavored gelatin
1 tablespoon water
6 large egg yolks
1/2 cup (3 1/2 ounces) sugar
1/4 teaspoon salt
1 3/4 cups milk
1/4 cup (1 ounce) cornstarch
2 tablespoons unsalted butter
1 tablespoon vanilla extract
Cake
3/4 cup milk
1 large egg plus 2 large yolks
2 3/4 cups (13 3/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) sugar
2 1/4 teaspoons instant or rapid-rise yeast
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into 8 pieces and softened
Topping
4 tablespoons unsalted butter
1/4 cup honey
2 tablespoons sugar
1/8 teaspoon salt
2/3 cup blanched sliced almonds
FOR THE PASTRY CREAM: Sprinkle gelatin over water in
small bowl and let sit until gelatin softens, about 5 minutes. Whisk egg
yolks, sugar, and salt in medium bowl until pale yellow. Whisk 1/4 cup
milk and cornstarch into egg mixture until smooth. Heat remaining 1 1/2
cups milk in medium saucepan over medium heat until hot but not
simmering. Slowly whisk hot milk into egg mixture.
Transfer egg mixture back to saucepan and cook over
medium-low heat, whisking constantly, until mixture thickens to pudding
consistency, about 5 minutes. Off heat, vigorously whisk in gelatin
mixture until dissolved. (If pastry cream is lumpy, strain through
fine-mesh strainer.) Transfer pastry cream to clean bowl and whisk in
butter and vanilla. Cover and refrigerate until firm, at least 3 hours
or up to 24 hours.
FOR THE CAKE: Grease large bowl. Whisk milk and egg
and yolks together in 2-cup liquid measuring cup until combined. Using
stand mixer fitted with dough hook, mix flour, sugar, yeast, and salt
together on medium-low speed until combined, about 5 seconds. With mixer
running, slowly add milk mixture and knead until cohesive dough forms
and no dry flour remains, 3 to 5 minutes, scraping down bowl and dough
hook as needed.
With mixer still running, add butter 1 piece at a time until incorporated. Continue kneading until dough is uniformly combined, 8 to 10 minutes (dough will be sticky and will not completely clear sides of bowl). Turn out dough onto lightly floured counter and knead until smooth, about 1 minute. Form dough into tight ball and transfer to greased bowl, turning to coat. Cover with plastic wrap and let rise at room temperature until nearly doubled in size, 1 to 1 1/2 hours.
Grease light-colored 9-inch round cake pan, line with parchment paper,
and grease parchment. Transfer dough to lightly floured counter and
press into 9-inch round. Transfer dough to prepared pan and press in
even layer to edges of pan. Using fork, poke dough all over. Cover pan
loosely with plastic and let rise at room temperature until puffy, 35 to
50 minutes. (After rising, dough and pan can be wrapped tightly in
plastic and refrigerated for up to 24 hours. Let dough come to room
temperature before baking.)
FOR THE TOPPING: Meanwhile, bring butter, honey, sugar,
and salt to boil in small saucepan over medium heat, stirring often.
Once boiling, stir in almonds and remove from heat.
Adjust oven rack to middle position and heat oven to
350 degrees. Spread almond mixture evenly over
top of dough. Bake until topping is deep golden brown, 30 to 40 minutes,
rotating pan halfway through baking. Let cake cool in pan on wire rack
for 20 minutes. Remove cake from pan and let cool completely on rack,
about 2 hours.
The store has been solving problems for me, the service is very patient, and it is a perfect shopping. When I received this watch, I thought it was a good replica watch.Replica Sale rolex gmt master ii Watches I like this online store, this watch is simple and generous. Very satisfied with this purchase.
ReplyDeleteMany of these solitary bees are increasingly being reared commercially for pollination purposes, especially as honey bee populations around the world are dwindling for as yet unexplained reasons.bee hives nz
ReplyDeleteI wanted a casino with a nice design and good bonuses, so I checked out https://uk.nongamstopcasinos.net/reviews/slotonights-casino/. The site is visually engaging and very user-friendly, which makes it a breeze to find games. There’s a welcome bonus, and they continue to offer perks for loyal players, which keeps the experience interesting. They also have a wide selection of games, from classic slots to live options.
ReplyDelete