Thursday, March 24, 2011

Bienenstich Cake (German Bee Sting Cake)

My friend, Barbara, gave me some authentic ingredients to make this popular German pastry, found in any German Bakery. Here are some of the items the recipe called for.....Vanilla Pudding Powder and Vanilla Sugar.

Rising, Adding Topping and Baking

The dough did not mix well in my stand-mixer, I'm know told that it is expected you will be using a hand mixer to help push the down down as it tends to try to "escape". I ended up kneading it by hand and it was fine. Here is the dough after the first rising, then with the topping added and the then risen again and baked.

Filling the Cake

It was difficult to split the cake lengthwise so it could be filled with the custard. I ended up cutting into 8ths and then splitting those pieces, filling them and reassembling the pieces. I think the cake should have been a little thicker, this was very thin, like a cookie sheet cake only uneven due to the rising process. Where the sugary topping pooled it didn't rise as much adding to the difficulty.

Finished Pastry!

Here is the finished produce - a Bienenstich (German Bee Sting) cake. It won't win any prices for beauty but hopefully it will taste delicious!