Jun. 23, 2011 12:36 pm
Updated: Jun. 24, 2011 7:57 am
Dessert is my favorite meal.
It could be! right? with all the eggs, milk and goodness.
favorite would be pastries!
I have a serious aversion to Butter Cream icing and have NEVER had any I liked. It's just so sweet. Most German pastries don't have alot of sugar and even cakes revovle around fruit and stuff more then icing.
One such dessert, bienenstich, is just a short distance from heaven. If you have not had the pleasure of this absolutle lovleyness then let me try to explain it (crossing my fingers). After some research, I discovered this little guy
was named after the baker was stung by a bee after letting the cake cool in the window.
Wierd but why not?!
This is a yeasted pastry dough, topped with a mixture of honey, almonds and heavy cream. The filling is a wonderful Bavarian cream, for the recipe I tried it was called fuax cream. The only ingredients I didn't have on hand was the
There is nothing worse then finding a recipe you really want to try only to have to buy numerous items you will never use again, right?
I have loved bienenstich and have wanted to make it for some time. To be honest I overcooked my first try at this but the next one I watched much more carefully to avoid this. Definetly check this 10 min. before you are supposed to
take it out. The recipe I used I got from the King Aurthur Website. Be careful of the gelatin as one try for the bavarian cream resulted in some gelled up pieces throughout the cream. There are several steps here, first you make your yeast dough and let it
rise. Divide in half and put into 9 inch rounds or into one 9*13 and let rise for another 30 min. Meanwhile I made the bavarian cream and covered it and let it refrigerate. Lastly I made the topping, be careful on this one it will carmelize quickly and you
want it a bit runny so it covers the cake. The topping goes on the cake before being put in the oven to bake. After all this I let the cakes cool completley and sliced in half the long way and filled with bavarian cream. A bit of work but well worth it, it
is simply fabulous. Here is the recipe:
2 1/4 cups unbleached all-purpose flour
1/4 cup (1/2 stick ) butter
2 tablespoons granulated sugar
3/4 teaspoon salt
2 large eggs
1/4 cup water
6 Tablespoons (3/4 stick) butter
1/3 cup granulated sugar
3 Tablespoons honey
2 tablespoon heavy cream
1 1/2 cups sliced almonds
2 teaspoons unflavored gelatin (about 2/3 of a packet)
2 tablespoon water
1 cup heavy whipping cream, whipped to very soft peaks
3 oz package instant vanilla pudding mix
1 1/2 cups milk
1 teaspoon vanilla extract
Combine all of the dough ingredients in a medium-sized mixing bowl, stiffing until the mixture becomes cohesive. Transfer to lightly oiled or floured work surface, and kneat it for 5-8 min, until it is smooth or knead it in an electric
mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl and let rise for 60 minutes or until about double in size.
Transfer the dough to a lightly oiled work surface, fold it over to expel any excess gas, then divide it in half. Roll each piece into a ball, then pat and stretch each ball into a circle and put in lightly greased 8 inch cake pans.
Don't worry if the dough shrinks, after rising you can stretch the dough to the edge of the pans. I would let it rise a bit more after that to get a fluffier cake.
Melt the butter in a small suacepan set over medium heat. Add the sugar, honey and cream. Bring the mixture to a boil, and boil iat for 3 to 5 minutes, until it's taken on a very light gold color. Stir in the sliced almonds, let
cool slightly, then spread over the dough in the pans.
Bake in preheated oven 350 fpr 25-28 minutes, until the edges are golden brown and the topping is bubbling. Remove it from the oven, and cool in the pan for 30 minutes, to allow the topping to firm up.
Carefully split each of the cakes in half horizontally, so that you have four thin, round cakes. This is best done with a serated knife; cut slowly and check as you go to make sure you're staying on a straight line.
Soften the gelatin in the 2 tablespoons water, then heat the mixture until gelatin has melted and the mixture is clear. Let it cool slightly. Fold a bit of the whipped cream into the gelatin, then fold that back into the remaining
Mix the instant pudding with milk and vanilla, stirring for 2 minutes as the box directs. Immediatley fold the whipped cream into pudding. Use this fuax pastry cream to fill cakes. Makes 2 8-inch cakes
Note: We really like this method of making pastry cream; both the ease of preparation, and the delicious final product. The whipped cream makes the filling very rich, while the gelatin stabilizes it, so it’ll stay firm (and not "weep") in your pastry for days,
if necessary. When we’re in a hurry, and know we’re making a pastry that doesn’t have to keep for a long time, we simply prepare instant vanilla pudding mix using heavy cream instead of milk, spiking it with an extra shot (a teaspoon or two) of vanilla extract.
Either of these two methods produces a filling that’s wonderful for cream puffs, éclairs, napoleons (if you ever make those at home), cakes, or other filled confections.