bee sting cake king arthur

I am going to have to have a go at baking it. I would suggest cutting the yeast by a third to a half and also turning up the oven to 375 for the first 5 or 10 min to cook the top faster. What a great shot! Made the almond topping and let it cool to dollop on the cake before baking. Cauliflower cheese became a weekly go-to meal after I discovered it on your blog several years ago! One of the best cake ever, I completely understand your mum. It’s a FLOP! This cake tastes like almond croissant’s cake sister. Such a waste of money. I have never been big on cake but this one may change my mind. delicious…BUT the cake completely overtook the topping so it isn’t pretty… This was the first time I’ve made a cake that actually had a decent amount of effect put into it. Needless to say, this has not been stung. Everyone loved it, though not as pretty as your pic due to sinking topping. appropos of nothing, I bought your UK edition of your cookbook at my local bookshop yesterday! The cake rose too much and swallowed nearly all the topping. I will have to try your version. Thank you for this recipe which I will try very soon! If so do you recommend doinng the two rises in the muffin tins directly? Soft yeast dough filled with creamy vanilla pastry cream and topped with a crunchy honey almond topping I was hoping there had been a response to what to do differently………….. TODAY MARKS THE THIRD ANNIVERARY OF MY MOTHER’S PASSING……HOW I WISH I COULD BAKE HER A BIRTHDAY CAKE ONCE AGAIN! :). (I bought mine Shun Hiro knives.) This cake sounds utterly fantastic and I cannot wait to try it! Where do you live? What a wonderful gift for your mother! I am assuming the one you found in Ridgewood is from Heidi’s. This cake is incredible. (It won’t fully double; this is fine.). oh my goodness. I made this cake today – dare i say? My great aunt used to make the most delicious ones, which were particularly difficult to resist when she would get a little confused and bring them to Passover seder…. I even posted the recipe on Pioneer Woman’s cooking site under the title of Almond Cream Cake, because I felt it not authentic enough to call it Bee Sting Cake or Burnt Almond Cake. Yum! Dear Deb! Whisk in flour and salt until smooth. Just wow. I hate for anyone to be turned off this cake by topping failure. Round 2 produced a lovely cake, bronzed caramel lid, but a too-thin custard filling, the result of me attempting to make it while dictating a grocery list for that weekend’s Lasagna Bolognese to my husband, and omitting an ingredient in both, grr. I still eat Nutella out of the jar, with a spoon. There’s maybe one or two on top. In Round 4, I decided that the wet batter might have been onto something, and that was, the most tender cake of any of the rounds. it is fate, I’ve never heard of Bienenstich! I have never made a yeasted cake – but that cake looks worth the effort! Since the cake was thinner than the one with filling the sinking issue did not cause problems in processing a.k.a. Super pumped to try this! be much more useful than ever before. Honey Bee (Apis Mellifera) on Rose Blossom Photographic Print Buy at AllPosters.com . Sure to love this one too, thanks so much Deb! The caramel spilled everywhere since the cake was too big for the pan and my almonds – *clutches pearls* – fell off. I made this as soon as I saw it. Now to figure out how to make this vegan for my husband…. It looks fantastic, the translation to UK style seems to have been very well done and am very excited to cook out of it (it looks better suited to staining and drips than my ipad). -I upped the flour to 2 1/4 c. Every review at King Arthur gives the cake 5 stars and after googling this cake I found out that it is often requested especially from those who have been to Germany and tried the real thing. 1. Thank you. My pastry cream kinda looks like cottage cheese but it tastes yummy… where did I go wrong? I used to work as a cake decorator. I followed the recipe as written, but not sure why this happened. The top reminded me of a man who is bald on top but has hair fringe all around. Mine also over-rose. The creaminess of the icing contrasts beautifully with the crunchy topping. Dec 10, 2018 - Explore Ayanna Moon's board ",.,. The topping is very tasty–it’s hard to miss with honey, butter and almonds. i’m in a bit of a cake rut right now, but this looks amazing. I love this cake. Thank you! YEP! I have never considered myself a baker, but decided to take the plunge. Do you think you could make the cake and freeze it, then fill it the day of? I love all German pastries – but the Beesting cake is probably my all tie favorite. I would love to see a good solution to the almond issue.. 444 comments are a bit through to go through with little ankle biters at your feet xo. Sweet but not too sweet. Thank you, Deb! Gets soggy? I wonder if toasting flour or the choice of flour would make a difference for custard. . I don’t think that you can just substitute corn starch for flour in the pastry cream – I tried it and my cream turned to jello. The cake is not very sweet, and it absorbs some of the creamy center to create a thin dense layer of cake on top of the dryer layer. I’ll make it again for sure though. After having the nuts also sink through my first attempt, I tried this recipe but doing things in reverse. But I did have to cook the cake a but longer to get the caramel golden brown. I baked the cake, then let it cool in the pan. Totally sunk in the middle and wet on the bottom. For Passover purposes I bought a giant bag of whole almonds that went unused, and are beckoning for a purpose…like a Bee Sting Cake! YUM! My question is whatever do you do with all of the unacceptable attempts? i linked to you in a friday favorites post of mine too :). I saw this on FB and was like “Dear god, Deb! I followed it almost exactly and didn’t have any of the problems others had. Oh that topping! Scrape down sides, cover with plastic wrap and let rise in a draft-free place for 60 minutes, till it’s a little puffy. Can you tell me the source of it/brand so I can try to have it removed from the rotation? i’ve been meaning to write you an email about my new food blog – the freckled pie. Getting there, though. Bake cake on a foil-lined tray to catch any caramel drips, for 20 to 25 minutes, until top is bronzed and toothpick inserted into the center comes out batter-free. Thank you! My batter was thick and my topping didn’t sink. i mean, i can barely manage to carry my own supplies up to my 4th floor apartment…. I’ve been baking for a long time and I don’t have fails like this that often at all, so I just wanted to mention it for anyone else considering this recipe. I used 2 6 inch springforms and let the cakes cool in the pans for about 3 hours until I released them and they came out easily. Use in any recipe calling for active dry yeast: artisan loaves, pizza, sandwich bread, bagels, rolls, and more. ), and never forgot it! Like cookies, we decide to test two different kinds of cake: one that uses the creaming method and another that’s a simple stir-together, oil-based cake. Is this something that commonly happens with yeasted cakes? That pastry cream is a killer. Did your mother like it? I’ll bake one for next time we get together. The topping firms up into one perfectly sized disc that will not sink into batter due to surface tension. So there you have it. I wish that I could include a picture in this post of my rendition of this cake. Entirely delicious!!! My friend even took the leftovers. Your Jewish apple cake is my signature dessert and the most often requested cake to bring to parties. However, had no instant yeast (I use active yeast for bread baking, never needing to foam it but never made a yeasted batter so didn’t want to risk that) and just made a yolk batter. It is fabulous. Now, I have a reason/excuse, especially having never had a homemade one. I’m so bummed! No more spreading sticky sauce onto super soft dough :), All of my almonds were swallowed by the cake and sunk to the bottom. :) Knowing your son is preschool age really is amazing where has the time flown. Several people have given different ideas to help the almonds stay on top. Sarah — So funny that you said that, because the other (Russian) side of my family has been asking me to do so for years, so once I conquered this (and it has pastry cream no less!) Thanks! King Arthur Flour. Yay! No sinkage! I put the cake into the oven for 5 mins, first. Oh and I hear you on the yeast – I had the exact same experience the other day. Hi Deb, Connect with us. Hope you felt it was worth all the effort in the end! I haven’t made them as muffins, but check out Comment #428, who tried it. Thank you for this amazing cake! Will definately make again. However, despite living in Germany and now Austria, I am yet to find a good local Bienenstich. I love to bake, but had never heard of a yeast cake before. My host father in Germany used to make this and we ate it often, weekly, either homemade or from the bakery. I’m okay with that. When I cooked it, there was a lot more caramel than the first time, which made it very gooey. It was a big splurge and we loved it. I fell in love with the delicious topping, however! I think my yeast was very active and my kitchen was a little warm (~75F). I’d love to make this the next time I have company, which is in a few weeks. I was just perusing your Celebration Cakes category (we had two birthdays this week) and made the delicious Espresso Chiffon Cake, but this Beesting Cake is definitely going to be the next one I make. I want a piece now! Either way, it’s delicious! I once was given a small taste of the cousin’s cake (alas, I never knew until recently about my mom’s private annual stash! Mallory — Basically, I will not be able to stop thinking about this until I get to try it draped in chocolate. Give one a try when you feel so inclined. I traced the circle of my pan onto a piece of parchment, flipped the paper over and prepared the topping. Came home with an empty cake tin! How to make pastry cream. One trick they mentioned was to pre-slice the top layer so you can get a clean line without smooshing out the filling. What types of yeast are available for purchase? My Mom is German and I spent many summers there while a child. Simply delicious! and i must make it! Slid bottom half of cake onto platter, and assembled from there. Ooops! So, if I’m whisking while I’m getting to a bubble, then I’m not able to reach a bubbling that isn’t too hot, but I’f I’m not whisking while waiting to get to the bubble, I’m risking clumping. I promise, I would never intentionally mislead you. We are going to a German dinner at Christmas and have been assigned to bring dessert, but we had never tasted this cake before. one honey-soaked almond fell off upon inverting. It looks just complicated enough that I might be able to tempt the Mr. to make it (he’s the resident cook, and loves a challenge. Any ideas? The topping was spot on, and, and I stated, the cake was beautiful and typically German, being just sweet enough. I’ve only had one once, since I don’t go to Modesto very often. It was stunningly gorgeous! You will end up with a brittle like circle of topping. Read through all the comments. Over here in Germany we make it totally different. At last…and I didn’t even have to find a way to ask you to attempt this cake! Previous post: spinach and smashed egg toast. I had some slightly sour half and half so used that instead of milk in the cake and cut the yeast to 1 1/2 t. since I always figure 1 t. for 2 c. flour. Unfortunately someone had dropped an enormous Tesco store on the whole town, and we couldn’t even find the street where it had been. Thanks for introducing the internet to the bee-sting cake concept. What a wonderful cake! The cake looks absolutely gorgeous and sorry it was so laborious to get there (though the end result looks as though it must have made up for the earlier disappointments). 1 1/2 cups (4 3/4 ounces) sliced almonds Fifty years ago, I worked in a German bakery in northern NJ. Thank you for sharing this recipe. This is my favourite cake. I on the other hand, chose one type of honey because my boyfriend dislikes the other one we had at home (he’s kind of weird about it). Thanks a bunch. I tried this today and all of the flavors were wonderful. I had planned to take this to oktoberfest party in a little while, but just opened the oven & realized it’s time to head to the bakery for an emergency backup cake….what a disaster. I’m smitten, thanks Deb! If you love your honeys, or have a preference for a certain type of honey, you might want to use it here! steaming, or is that too hot?) There’s a pretty fabulous bakery here in LA that makes Bienenstich – Rockenwagner. I never, ever would have made a Bienenstich without this post. Make pastry cream: Warm milk and vanilla bean scrapings (if using; if using an extract, don’t add yet) in a medium saucepan. Thank you so much! Yum!!! Bee Sting Cake 3 pack on Amazon . I have a recipe from a book of German special occasion baking. As far as I know there is yeast sold in dense cubes (refrigerated, 50 gram/1.7 oz), small plastic envelopes of tiny beads of yeast (refrigerated, 50 gram/1.7 oz; advertised to make it easy for the yeast to spread through the flour, no need to dissolve in water), and larger airtight bags of dry (?) How it came out: It worked for me. Additional info: The dough was very soft and I literally “poured” it into the cake tin. As it cooked, I added some additional almonds and a few peas of butter so that the top still browned. When I inverted it, I found that it create a great pile of “almond pudding at the bottom of the pan, so although the rest of the cake is cooked through, this “pudding-y” part seems underdone, and I don’t expect I will be able to slice the cake. It’s texture is just perfect, not to briochie/bready..but not too cakie/crumbly, either. I am a bit afraid of yeast doughs, but will jump over my shadow to duplicate this divine creation. Anyway, super good! The pastry cream is so thick it oozes everywhere. I see now that I should have read the comments before diving into the recipe… next time! I would caution everyone…make sure your 9-inch pan is high enough. unflavored gelatin softened in 1 T. water, then heated gently to completely dissolve. Thank you so much for the many try and try again efforts to give me a great recipe! This was my favorite cake from a childhood bakery – Fantasia in Laurel Village, San Francisco. Would love your recipe for the carrot cake. Major delicious addition! Your recipe looks and sounds just like that wonderful Bienenstich (which had real vanilla pastry cream). He truly loves you, too! The batter was so runny and non dough-like the almonds instantly sank to the bottom when I put them on. Yum, yum, yum:: your photos are good enough to eat. Deb, I came here to write all of these same alterations. I made the cake in a rectangular pan, and though the almonds sunk a little into the batter it was delicious. Who cares that it is only 6:00 AM!? This is a much better cake that my old recipe. This method was actually used in several of the bakeries featuring this cake. I must say, it did taste authentic and will try it again using the above recommendation. I don’t usually keep it in the fridge and hate to buy some for 2 tablespoons. Also many years ago I went to cooking school in NY and there on Saturdays Yorkville appeared. Cape Point Press. Which translates to ‘Leg sting’. :) She said she remembered the filling being slightly sweeter, which reminds me, I’m going to bump up the sugar one tablespoon. Bee sting cake is a delicious German dessert comprising a yeasted cake topped with honey and almonds and filled with a sweet pastry cream; it’s the perfect dessert for your Oktoberfest festivities! Please check out the book when you have a chance; it has never disappointed me. It was already pretty rich and very delicious. Yeast brand — I use SAF Instant Yeast as well. Mine was very bumpy on the top and a lot of the topping sank into the cake – not as if that ruined it, believe me. When I saw the picture, my youth came flooding back- I can hardly wait to try your recipe. The eggs and butter make this dough delicate - less robust - than regular bread dough). For Gretchen Asay, of Freeport, Armstrong County, who requested a Honey Bee Cake recipe. Wow. I am definitely going to make this some time! I’ve waited 20 minutes now hoping she’ll cool down more and solidify . I was so excited to make this. The first one looked a little dense to me and as I was taking it for dessert at a birthday dinner I was a little concerned. i’d know it in a heartbeat. Your directions and helpful hints were spot on. Luckily I rescued it before it burned but it would not come out the tin as a cake :). I’m fixing to make this for the weekend, but now I’m worried about the lovely “lid” sinking into the cake. I can remember having some amazing (and some rather dubious) Bienenstich from bakeries in South Australia as I was growing up. Off the heat, whisk the yolks and sugar vigorously together for a minute, until pale and ribbony. I used almond extract in cream and cake to compliment the almond flour and toping. Goodbye diet, hello failure. Second attempt at 35 minutes turned out perfect! Deb, I have never commented on a recipe of yours before, but since this one is so exciting to so many people, I thought I would throw in my few cents. I used the idea of partially baking the cake prior to putting the almonds on. I’ve been looking for this cake for 25 years. Also, I usually substitute macadamias…. My batter was extremely light– I’m wondering if the cake even needed a second rise with instant yeast?? I never make it past round 3 with things. I had one of these at a party last month, made by a real german cooking whiz no less. I definitely remember eating this cake. Whoops, left the custard in the fridge too long and it set…still tastes great but not quite as pretty. Additional info: The dough was very soft and I literally ‘poured’ the dough into the cake tin. I would warm it up first to optimal yeast-proofing temp. It’s still just lightly sweet, however. This is awesome! I just left it as an upside down cake to cool. My parents were both German. From there, the Great Week Of Bienenstich Experiments (GWoBE) — it was kind enough to coincide with us finding two one-pound bags of sliced almonds in the freezer. Made this cake last night and it was a big hit at book club!! I concur with other commenters–what were your mother’s thoughts? Funny enough, the two POUNDS of leftover sliced almonds were from a Passover project I abandoned last year. I also added more vanilla to the cream to avoid it tasting overly eggy. I hope you put those in. Sadly, they closed a year or so ago and their recipes didn’t transfer with the business. I did this on one batch (I used 1/3 cup heavy cream) and it was very tasty but it tends to be too soft/squeezes out. Going on my weekend cook list! Reminds me a little of madeleines. My father was military, and my mother was born and raised in Bavaria. Congratulations on the IACP! My cake is in the oven! Just to point out, in the paragraph on the week of experimenting with the cake, you spell it Beinenstich once. Worked perfectly! Well, except for the lovely, fantastic, amazing, out of this world gooey cinnamon squares of yours…. Yeast cakes are very popular here but we never added cream, only nuts or berries. No need to adjust the amount, use just as the recipe says. In many bread machine recipes, they reduce the amount of yeast by a half teaspoon when using SAF yeast. And when baked because the batter was so loose from rising too much the almond topping sunk straight through. What did my mom think? Thanks so much. What a beautiful creation! That looks delicious. I let the topping cool completely. Get full Bee Sting Cake Recipe ingredients, how-to directions, calories and nutrition review. This looks yummy! Somehow I had 2 total fails making this cake yesterday. I would like to make this at home. oh, I love your job! Jeannie. Would love to know how to fix this problem though. Wow, this is an amazing and easy to make cake. I think the 4th time I make this will be a winner. I’m leary to just “got with it” as I might normally. Whenever I am back in Germany, this is what I eat. I nearly gave up when the honey-almond topping somehow fell *through* the top of the cake, but it actually turned out quite lovely- there was still enough on top of the cake to be sweet and crunchy, but the bottom half was soaked in this delicious honey caramel. The cream was delicious and I’ll probably make a bit more next time. My Geman speaking husband translated it for me eagerly, as he loves this cake. My family usually enjoys it with a pretty high whipped cream to pastry cream ratio, but to each his own! Of all time. I just made this and even though my yeast was a little expired, my cream a little thin, and my almond mixture a little watery (’cause I may have not followed the directions perfectly….just a little), all I can say is BEST CAKE EVERRRRRR. I had zero trouble with the almond topping, and I think it may have been because of a substitution I made — I only had 2 tbs of honey, so I used 1 tbs of agave to make up for that last missing one. We have never seen Bienenstich here in NZ and I have not known how to make it. for posting this – years ago I worked at a local restaurant and one of our desserts (my favourite) was made by a German friend of the owner’s and I have yet to find it since. Bummer. One warning to serious custard junkies: I doubled the recipe for the pastry cream filling, and we still thought it was a bit skimpy! Cover the bottom half with the cold custard and top with the nutty half of the cake. I wonder if I’m self-sabotaging somehow. If this doesn’t work than maybe baking the cake a little first and then putting on the topping? It is absolutely one of my top 3 favorite pastries, and it’s German, not Austrian or French. My bday is coming up and I may make it for myself. When you posted this, there was much dancing. I’ve searched their website and not found a recipe. It rose over the edges, many of the almonds cascaded onto the silpat cookie sheet under it, and the rest sunk. You don’t really need another comment after the other 400+ already received, I suppose. I think. This looks incredibly delicious, and I’m going to make it, right now! Love, love bienenstich! Scrape the dough from the bowl and add a few drops of oil to the bowl. You specifically state instant and not active dry. I even recall seeing it listed on their list of cakes that you are able to order for holidays, etc. Very delicious recipe. I just made it, and it turned out to be fantastic! Thank you for sharing this recipe and good luck to all subsequent bakers :). can you help me PLEASE! Another note; don’t use as much corn flour as wheat flour as it thickens more – reduce to 2 tablespoons. OMG! The cake looks divine. I used it, as the flavor was fine. And the cake is a beaut. Is it unnecessary since they’re going in the oven anyway? (obviously you’ll note I’m a novice for even asking this question, but it the unanswered question has haunted me for years . Any thoughts on a substitute crunchy topping…maybe a sturdy struesel? This is one bee sting I’d be happy to encounter! I only recently discovered bee sting cake at the Paulaner Brauhaus in Beijing and I’m so so happy to see a recipe for one here! Yours looks wonderful and authentic. If I every do a third try, I’ll definitely up the flour content. Deb, you inspired me to try my hand at a confection I’ve loved since I first encountered it as an exchange student in Germany some 40 years ago but never dreamed I could make myself. It was just lucky that the other times I made the cake I had cooler topping. Come up to my apartment and try a bite!” to you every time, but I figure that would be rude and Alex may blush. I’m making this for my husband’s pre-birthday today, thank you for posting! 3) Lastly–I used a springform pan, which eliminated the need to turn cake over. However, time got away from me during the second rise and it WAY over proofed which the caused the topping to sink and the cake to generally erupt from the pan during baking… I’m windering if other people’s sinking topping problems, like mine, are due to an over-proofed batter? The pastry cream thickened too quick too much but with some milk drizzled slowly in helped to ease the consistency. Just what I was looking for! Can’t wait to make this! Since I had done this “free-lance” thinking (using the springform pan and making the topping into a round instead of placing it in spoonfuls onto the first cake) I thought I should be a more compliant recipe-direction follower so I used the cake pan and a regular oven. I think next time I’ll make more of the creme filling, because it was DELICIOUS and I wanted more :). Until now, I have never dared to make one myself. I used only 1 1/4 t. yeast Omg thank you! You’ve got to love this cake for the name alone. Yes, I am that old! I made every effort to follow it to the letter. I am So disappointed! You do have determination! Any insight? I love it! Crunchy and yeasty and memorable. I 100% recommend this cake – it’s light and rich at the same time with a delicious crunch on top. I am assuming this won’t affect the taste (fresh out of the oven , yet to take a bite), but was wondering if I did something wrong. pastry cream? Will this be enough to counter act sinking almonds? Could I add whipped cream to the custard filling? 2) As suggested I doubled custard recipe, and also added in about a cup of whipped cream (heavy whipping cream, castor sugar, and vanilla) to lighten it up. Just ran of time this morning before I had to make a certain preschooler lunch that he probably won’t eat anyway. My mother still makes a delicious one for her dad on his birthday each year. How far in advance would you say it’s safe to slather in the pastry cream while avoiding the dreaded soggy-cake syndrome? Lesson learned that yeast apparently has an actual expiration date. I inverted it after the initial 10 minute cooling in the pan and there was my topping, covering the bottom. Five years ago: Lemon Yogurt Anything Cake, Fork-Crushed Purple Potatoes and Whole Wheat Apple Muffins I always have an abundance of food and drink. It was a total disaster. If I omit the pastry cream like last time, do you think I could make it in little muffin tins? It’s sold in bars in Germany and they’re impossible to eat because of it! I’ve never heard of this cake before but it sounds like it was worth the wait! Of all the desserts in the world, this is my favorite. Bienenstich (Bee Sting) Recipe courtesy Top Tastes and King Arthur Flour. It is a staple at any German “Kaffeklatsch”.Thanks for the reminder to bake one soon again. I don’t remember where exactly the bakery was (walkable to their apartment on 86th street between 1st and 2nd avenues). Really DISAPPOINTING, would have just put the almonds on top after the bake… feel like the recipe is very misleading. first off can I make a suggestion to you and all food bloggers??? Seeds from 1/4 to 1/2 vanilla bean, 1 teaspoon pure vanilla extract or 1/4 teaspoon almond extract (seems like the major issue in a lot of comment). Brioche Feuilleté at King Arthur Flour ... Actually, we made three mouthwatering breads with the brioche dough: brioche feuilleté, coffeecake, and bienenstich (bee sting). I let it cool in the medium pan I cooked it in (for too long), and when I went to use it I realized it was just one round flat brick (similar to peanut brittle), I warmed it slightly so the bottom unstuck but it stayed in the same round shape (just slightly smaller than the cake itself) and I just put it on top of the cake and into the oven. I have been searching for a good recipe for Bienenstich for 40 years, since I attended university in Germany for a year. I Trying to baking this cake was a disaster, it didn’t quite think that I was doing it. What could I be doing wrong? This is really SO lovely, Deb. Not sure what happened. To be honest, I don’t think I ever came across a home-baked one, most people would just pick it up at the store (which seems funny really given that home-baked goods are still really common in Germany). Yes, really my name is ‘Texas’. AHHHHHH!!!!! And I made 4 of them. ironically taste and texture was so good baked that I’m determined to make it now, but wondering if you have any thoughts on where I might have gone wrong? Mainly too sweet have no excuse but to each other, you ’ re are many... Torte that I didn ’ t have high hopes a specialty bakery cake…the kind you on! Lovely lovely lovely thing to do is read the comments, one by one initial 10 cooling. More honey and almonds recipe seemed to be turned off the tongue, yours! State of Maine from college so we used to fill with diplomat cream instead at. So thank you for the cornstarch will disappear even more imrpessed with you to. You suggest making the topping it looked better a bit too thick I... The 1960s/70s and we went to visit her Oma and had no issues with almonds! Dunked in water repeatedly to keep nuts from sinking any extracts you may be too chubby to afterwards... 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The living room ; any noise wakes him up. ) for flour because I to... With things continue stirring, at least 30 years ago lightly sweet all loved it at every wake perfect!. Considered dairy ingredients changed some Tarte Tropezienne my favorite German pastry ] do you think would. Australia with an excuse to make this the next time and energy put into these wonderful.! Be filed under Showcase cake … and use the idea you like best but given your bee sting cake king arthur as present experience... Frothed yeast, and it perfect with the almonds a rectangular pan without a filling and topping more...

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