Tuesday, 24 December 2013

Bienenstich Kuchen ( German Bee Sting Cake )

From this month I have become a member of a very adventurous  group called We Knead To Bake a brainchild of Aparna of My Diverse Kitchen  in which the members bake a different bread every month.

This month being the christmas month Aparna has chosen this special German cake which uses yeast in its preparation and so can be called a fusion between bread and cake. This is a very traditional cake and I enjoyed a lot making this lovely cake.

Though the cake requires some time to make as you have to make custard, topping and the main dough it does take some time . But then good things always come the hard way and the cake was not just good it was amazing . The process was very therapeutic and I loved the journey of making this cake. I made the cake with just half the measurements given below .

The original recipe called for one egg and so I replaced it with 1 tbsp of sour curd which was perfectly fine.

Thanks Aparna for this delicious cake and also for including me in the group.




Ingredients :


For the Dough :

2 cups................maida
1 tbsp ................sour curds ( to replace egg )
2 tbsp.................sugar
1/4 cup...............milk
1 tsp...................dry active yeast
a pinch.................salt


For the topping :

1/2 cup .................almonds ( sliced)
2 tbsp....................honey
50 gm....................butter
2 tbsp...................sugar
1/2 tsp.................vanilla essence

For the pastry filling :

250 ml ...................milk
200 gm ..................cream ( whipped till stiff )
5 tbsp....................vanilla custard powder
5 tbsp...................sugar
1/2 tsp.................agar agar ( to thicken the custard )







Method :

For the Pastry filling : ( Do this the previous day )

Dissolve the custard powder in 1/2 cup milk uniformly.

Boil the remaining milk and sugar.

Now add the custard dissolved milk slowly .

Continuously stir keeping the gas low , so that no lumps are formed.

Let the mixture become very thick.

Add the agar agar dissolved in some warm water ( say 2 tbsp )

Remove it from gas and allow it to come to room temperature.

Now chill it in fridge for 3 to 4 hours.

Add whipped cream and fold gently.

Again keep in fridge till further use.

Actually make the custard the previous day , so that it become enough thich to be filled.

For the dough :

Heat milk ( not boil ) and add butter to it.

When butter melts switch off the gas and let the milk become warm.

In a processor blend flour, salt, sugar, yeast till mixed properly.

Now add curd and again blend well.

Now add the warm milk butter mixture and blend.

Knead the dough loose and soft .

Now keep it in a big greased bowl and plastic wrap it.

Let it rise for 2 hours . ( This dough doesn't rise as much as bread dough )

Now line a spring form cake tin with parchment .

Punch the dough and keep it in the tin.

Press it to fit it in the tin.




Again keep the tin covered and let the dough rise for 1 hour.

For the topping :

Heat butter , sugar, honey and vanilla till the mixture bubbles.

When the mixture is brownish in color add sliced almonds.






Stir till the almond slices are well coated and mixture thickens.

The mixture will be like thick fudge.

Spread this on the pressed dough in the tin evenly .





Bake the bread in a preheated oven at 180 degrees for 35 to 40 minutes.

Cool it completely and slice it horizontally into two equal layers.






This can be beautifully done with a thread. See the picture.

In between the two layers spread the thick chilled custard evenly.

Again chill till further use.







2 comments:

  1. yummy lip smacking cake with awesome clicks.

    ReplyDelete
  2. this looks so delicious... so well done dear...

    ReplyDelete