Gnterhornburgsbienenstich Recipes

GüNTER HORNBURG'S BIENENSTICH

Steps:

• Combine whipping cream and sugar till smooth, add eggs one at a time,beating well.
• Add flour, vanilla sugar, and baking powder and mix well.
• Place a thin layer of this mixture in two greased, well floured jelly roll pans. Remember, this makes two pans. Bake in 350 degree oven for 20 minutes.
• Topping: Melt the butter in a heavy saucepan over low heat.
• Stir in sugar, honey and cream. Stir mixture and boil for 5 minutes. Add almonds and vanilla.
• Set aside to cool until warm. Mixture will thicken as it cools.
• Final step: Spread almond mixture on top of partially baked bottom layer of cake. Bake another 15 - 20 minutes until golden brown.
• Fill with either whipped cream, vanilla pudding lightened with whipping cream, or leave plain. A lot of people fill it with instant vanilla pudding if they don't have a lot of time.
• There are many, many varieties of Bienenstich in Germany and all kinds of ways to serve and eat it.

BIENENSTICH

Steps:

• Topping:.
• Melt the butter in a saucepan over low heat. Stir in the honey, cream and sugar. Let the mixture boil for 5 minutes then add the almonds and vanilla. Set aside and allow to cool.
• Cake:.
• Mix the whipping cream and sugar until smooth, then add the eggs one at a time and beat well. Add the flour, vanilla and baking powder. Pour into two greased and floured jelly roll pans. Bake at 350°F for 20 minutes.
• Spread the topping on the partially cooked top layer of the cake and allow to bake for another 15-20 minutes until golden brown. Make the vanilla pudding mix according to the package. Allow the cake to cool before assembling the final product.

BIENENSTICH III (GERMAN BEE STING CAKE)

Steps:

• Cake Layer:.
• Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter.
• Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
• Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
• Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
• Pastry Cream Filling:.
• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch and then stir them into the egg until smooth.
• When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs do not curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended.
• Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled (at least one hour).
• Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
• Cut the cooled almond cake into 1 1/2 x 2 inch rectangles. Slice each horizontally into halves. Fill with vanilla pudding mixture, chill, and serve cold.