...et tellement gourmand! Ce qui m'a fait craquer dans cette recette, c'est le glaçage crémeux au chocolat délicatement salé! Une tuerie!!! Alors que vous soyez intolérants ou non au gluten, laissez-vous tenter, ce gâteau est une bonne idée de dessert...
I've seen photos of this cake on Pinterest and Instagram for years and was always curious about it. It's a very eye catching cake and t...
Uno de los momentos que más disfruto de la cocina es cuando puedo cocinar con mis hijos y que ellos se diviertan al hacerlo. Para eso, esta receta es ideal ya que es muy fácil y divertida de armar. Otro punto importante es que al no requerir horno, los chicos tienen libertad de acción y participación en todo el proceso del armado. Seguramente sea por eso que la Chocotorta se transformó en un clásico argentino, infaltable en los cumpleaños. ¡Espero que la disfruten! Ingredientes 2 paquetes de 170gr. de Chocolinas u otra variedad de galletitas de chocolate rectangulares. 500gr de dulce de leche 300gr de Casancrem (queso crema) ½ litro de leche chocolatada 150gr de chocolate amargo 200gr de crema de leche Procedimiento Tomar un molde rectangular de 20 x 25cm y 7cm de alto, sin fondo. Colocarlo sobre un film de plástico adherente para generar un fondo al mismo. Apoyarlo sobre una tabla plana por debajo. Mezclar el dulce de leche con el Casancrem hasta obtener una mezcla cremosa y suave. Para armar la torta tendremos que tomar las galletitas de chocolate y remojarlas una a una en la leche chocolatada. A medida que se remoja cada galletita, deben colocarse en el molde cubriendo toda la superficie. Intercalado con cada capa de galletitas, esparcir la mezcla de Casancrem y dulce de leche, hasta obtener 4 capas. La última capa debe ser de galletitas. En una olla pequeña, llevar la crema de leche a punto de hervor y apagar. Incorporar el chocolate amargo cortado en trocitos y revolver hasta obtener una ganache de chocolate pareja y homogénea. Cubrir la capa superior con la ganache. Llevar a la heladera durante al menos 6 horas antes de desmoldar. Tips Bee My Chef Para una audiencia más adulta se puede remojar las galletitas de chocolate en café. Le da un toque de sabor cercano al del tiramisú. Pueden probar alternar una capa de galletitas de chocolate con una capa de galletitas de vainilla. Así la torta quedará "rallada" en tres colores. ¡Una versión muuuuy divertida! Aprendí a hacer esta torta de la mano de un gran chef: Tato. ¡Lo pueden conocer en Cocina Tato!
I've seen photos of this cake on Pinterest and Instagram for years and was always curious about it. It's a very eye catching cake and the recipe is so different. It looks like a cake but is a yeast dough, but it's not "bread". I had added it to my "must try" list a long time ago but never got around to it until just recently. Our mom was reading a novel (forgive me, I can't remember the title of it!) in which the author included recipes among the pages. A bee sting cake was one of the recipes and our mom was intrigued. I tried it, as written in the book, and it was a flop. It didn't work at all and I ended up throwing it out. I took the book recipe, did a little more research online about bienenstich and came up with the recipe here. Are you ready for a culinary adventure? This cake is a roller coaster of flavors and textures and scents that will have you hooked after just a few bites! Bienenstich (Bee Sting Cake) Ingredients Dough 2 tsp active yeast 1/2 cup very warm water 2 cups flour 4 Tbsp butter, soft 2 Tbsp honey scant 1 tsp salt 2 eggs Topping 6 Tbsp butter 1/3 cup sugar 3 Tbsp honey pinch salt 2 Tbsp whipping cream (heavy cream) 1 1/2 cup sliced almonds Filling 2 cups whipping cream (heavy cream) 1 pkg vanilla instant pudding 1 Tbsp honey Directions Lightly grease a 10 inch springform pan. Place a piece of parchment paper on the bottom. Set aside. Prepare dough - place yeast and warm water in small bowl and stir. Let sit for about 5 minutes to activate yeast. After 5 minutes, place flour, butter, honey, and salt in the bowl of a stand mixer and turn on low. Add in the eggs. Then add in the yeast mixture. Turn mixer to medium and beat for about 5 minutes, until dough pulls away from sides of bowl. If dough is really sticky you may need to add up to 1/2 cup more flour. (Add it about 2 Tbsp at a time, if needed.) Place dough in an oiled bowl, cover, and place somewhere warm for an hour. After an hour it should be risen. NOTE - it won't double in size like regular bread would BUT it should still rise so you notice it. Place the risen dough into the prepared 10 inch springform pan and press it out to cover the bottom. Cover and let rest while you prepare the topping. Preheat the oven to 350. Prepare topping - Melt the butter in a large pan over medium heat. Add in sugar, honey, salt, and cream and bring to a boil. Boil for 3 - 5 minutes, until it starts to turn golden. Stir in the almonds. Cool about 2 minutes and then gently spread on top of the dough in the springform pan. Bake at 350 for 25 - 30 minutes. Toothpick inserted near center should come out clean and top should be golden brown. (NOTE - if topping still looks a little pale but the cake is done; simply turn oven to broil for a minute and watch cake closely! It should brown very quickly.) Let sit in pan on wire rack to cool down to room temp. When cool, carefully remove sides of springform pan and bottom of pan. Let cool completely. Prepare filling - In a mixing bowl, combine whipping cream, pudding mix, and honey. Beat until it becomes a thick, spreadable consistency. Cut the cake in half horizontally. Spread all of the filling on the bottom half of the cake. and then carefully place the top half back on top. Serve now or chill until ready to serve. The topping is addictive. So crunchy and sweet and amazing. But that cream filling is also not terrible.... A suggestion to make things easier for you - cut the cake with a serrated knife before you chill it. The topping can be quite difficult to cut through once it is chilled and you end up squishing the cream out. Even easier? When you have the top off the cake to spread the cream on the bottom layer, cut the top into slices BEFORE you place it back on top. That way you can follow the cut marks and only have to cut through cream and bottom layer - no squishing necessary. I didn't do that here for presentation sake BUT I will definitely pre-cut the top next time to make it easier. It's still super beautiful and that way you can pre-proportion your slices too! We decided that this is definitely more of a treat you serve with coffee/tea at break time instead of a dessert. It isn't very sweet and the yeast-iness lends itself more towards tea time than after a meal. I will be making this for so many occasions now that I know how amazing it is! We're sharing over at Carole's Chatter. Be sure to stop by and say Hi!
Bienenstich or Bee Sting Cake. A cake of German origin made with an enriched dough and baked with an almond and honey coating. Filled with a creamy cream and custard.
Khaliat al Nahal (known by many as Khaliat Nahal) literally means Bee’s Hive in Arabic. This is because the buns are baked close to each other in a round pan in a honeycomb like pattern and t…
A Blog about Plant-Based Cooking, Foraging, Healing, Self Love, Holistic Health. Low Waste Life Style. Recipes. DIY. Thoughts.
The German Kuchen Recipe is a traditional dish from Germany that is loved for its delicious flavors and simple preparation. It is a versatile recipe that can
Crunchy, honey-flavored almond topping, creamy vanilla filling, and two delicious yeast cake layers make this German favorite absolutely wunderbar!
My Bienenstich recipe is an easy version of the traditional "German Bee Sting Cake". Sweet, chewy, nutty top and creamy filling. Yummy!
Bienenstich or Bee sting cake is a German dessert made of sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, Buttercream or cream. The cake may have earned its name from its honey topping: according to one legend, a bee was attracted to it, and the baker who […]
Crunchy, honey-flavored almond topping, creamy vanilla filling, and two delicious yeast cake layers make this German favorite absolutely wunderbar!
This incredibly moist and tender cake marries honey and lemon in perfect harmony. Neither flavor overpowers the other, but each is distinct in every bite. It's the ideal cake to enjoy alongside a cup of tea, hot or iced.
Bienenstich or Bee Sting Cake. A cake of German origin made with an enriched dough and baked with an almond and honey coating. Filled with a creamy cream and custard.
Français Mesfouf is a sweet couscous dish with raisins that originates from North Africa. It is usually served for breakfast during Ramadan, when you need some hearty food to keep you fasting throu…
A gluten free and vegan version of your favorite childhood cookie. These chocolate sandwich cookies are a family favorite!
El Hotel Las Verbenas era donde nos alojábamos cada vez que visitábamos La Cumbrecita, provincia de Córdoba. Era un lugar de cuentos...
My Bienenstich recipe is an easy version of the traditional "German Bee Sting Cake". Sweet, chewy, nutty top and creamy filling. Yummy!
Fast zu schön zum Essen!
I've seen photos of this cake on Pinterest and Instagram for years and was always curious about it. It's a very eye catching cake and the recipe is so different. It looks like a cake but is a yeast dough, but it's not "bread". I had added it to my "must try" list a long time ago but never got around to it until just recently. Our mom was reading a novel (forgive me, I can't remember the title of it!) in which the author included recipes among the pages. A bee sting cake was one of the recipes and our mom was intrigued. I tried it, as written in the book, and it was a flop. It didn't work at all and I ended up throwing it out. I took the book recipe, did a little more research online about bienenstich and came up with the recipe here. Are you ready for a culinary adventure? This cake is a roller coaster of flavors and textures and scents that will have you hooked after just a few bites! Bienenstich (Bee Sting Cake) Ingredients Dough 2 tsp active yeast 1/2 cup very warm water 2 cups flour 4 Tbsp butter, soft 2 Tbsp honey scant 1 tsp salt 2 eggs Topping 6 Tbsp butter 1/3 cup sugar 3 Tbsp honey pinch salt 2 Tbsp whipping cream (heavy cream) 1 1/2 cup sliced almonds Filling 2 cups whipping cream (heavy cream) 1 pkg vanilla instant pudding 1 Tbsp honey Directions Lightly grease a 10 inch springform pan. Place a piece of parchment paper on the bottom. Set aside. Prepare dough - place yeast and warm water in small bowl and stir. Let sit for about 5 minutes to activate yeast. After 5 minutes, place flour, butter, honey, and salt in the bowl of a stand mixer and turn on low. Add in the eggs. Then add in the yeast mixture. Turn mixer to medium and beat for about 5 minutes, until dough pulls away from sides of bowl. If dough is really sticky you may need to add up to 1/2 cup more flour. (Add it about 2 Tbsp at a time, if needed.) Place dough in an oiled bowl, cover, and place somewhere warm for an hour. After an hour it should be risen. NOTE - it won't double in size like regular bread would BUT it should still rise so you notice it. Place the risen dough into the prepared 10 inch springform pan and press it out to cover the bottom. Cover and let rest while you prepare the topping. Preheat the oven to 350. Prepare topping - Melt the butter in a large pan over medium heat. Add in sugar, honey, salt, and cream and bring to a boil. Boil for 3 - 5 minutes, until it starts to turn golden. Stir in the almonds. Cool about 2 minutes and then gently spread on top of the dough in the springform pan. Bake at 350 for 25 - 30 minutes. Toothpick inserted near center should come out clean and top should be golden brown. (NOTE - if topping still looks a little pale but the cake is done; simply turn oven to broil for a minute and watch cake closely! It should brown very quickly.) Let sit in pan on wire rack to cool down to room temp. When cool, carefully remove sides of springform pan and bottom of pan. Let cool completely. Prepare filling - In a mixing bowl, combine whipping cream, pudding mix, and honey. Beat until it becomes a thick, spreadable consistency. Cut the cake in half horizontally. Spread all of the filling on the bottom half of the cake. and then carefully place the top half back on top. Serve now or chill until ready to serve. The topping is addictive. So crunchy and sweet and amazing. But that cream filling is also not terrible.... A suggestion to make things easier for you - cut the cake with a serrated knife before you chill it. The topping can be quite difficult to cut through once it is chilled and you end up squishing the cream out. Even easier? When you have the top off the cake to spread the cream on the bottom layer, cut the top into slices BEFORE you place it back on top. That way you can follow the cut marks and only have to cut through cream and bottom layer - no squishing necessary. I didn't do that here for presentation sake BUT I will definitely pre-cut the top next time to make it easier. It's still super beautiful and that way you can pre-proportion your slices too! We decided that this is definitely more of a treat you serve with coffee/tea at break time instead of a dessert. It isn't very sweet and the yeast-iness lends itself more towards tea time than after a meal. I will be making this for so many occasions now that I know how amazing it is! We're sharing over at Carole's Chatter. Be sure to stop by and say Hi!
Ingredients: For the Filling: 2 cups milk 1/4 cup granulated sugar 2 eggs 1 Tbsp flour 1 Tbsp cornstarch 1 tsp vanilla 3/4 cup whipping c...
I think that most of us love this kind of bread. Besides the fluffiness, Bee sting cake (Bienenstich) is sweet and rich with almond toffee topping and pastry cream. Bee sting cake (Bienenstich) is a traditional German dessert made from sweet and soft bread (brioche-style) topped with sweet almond toffee and filled with pastry cream or pudding. Well, there are many versions of the beginning of the name. But I like the one that said that a bee was attracted to the sweet honey topping, this dessert is called came Bee sting cake (or another version is The baker who invented the cake was stung by the bee, haha). Anyway, the thing that I know is it's delicious. This time I use rich and thick pastry cream for the filling (as I want it to be firm enough to stay in place), but if you want lighter filling you can fold 150 of the whipped cream into the pastry cream before using it. Recipe: Bee sting cake (Bienenstich) สูตรภาษาไทย: บีสติงเค้ก 日本語のレシピ：ビーネンシュティヒ Youtube: บีสติงเค้ก/ Bee sting cake (Bienenstich)/ ビーネンシュティヒ Bee sting cake (Bienenstich) Makes 10 cakes Brioche 150 g ..................... Bread Flour 4 g ..................... Instant yeast 45 g ..................... Granulated sugar 150 g ..................... Cake Flour 4 g ..................... Salt 130 g ..................... Milk 80 g ..................... Eggs 60 g ..................... Unsalted butter Pastry Cream 3 ..................... Egg yolks 90 g ..................... Granulated sugar 20 g .....................Cake flour 25 g ..................... Cornstarch 1/4 tsp ..................... Salt 360 g ..................... Milk 30 g ..................... Unsalted butter Almond topping 150 g ..................... Water 150 g ..................... Granulated sugar 150 g ..................... Honey ............................. Pinch of Salt 150 g ..................... Whipping cream 180 g ..................... Sliced almonds 1 tbsp ..................... Rice bran oil Put the bread flour, sugar, instant yeast, cake flour, and salt into a bowl of a stand mixer. Mix at low speed to combine. Pour the milk and egg into the bowl. Knead at medium high speed (for Bosch MUM2, I use speed 3). Knead for 8 minutes. Add the butter and knead at medium high speed (for Bosch MUM2, I use speed 3). Knead for 6 minutes. Remove from the bowl. Form the dough into a ball. Brush a bowl with unsalted butter, place the dough into the pan, and cover with plastic. Let it rise for 1 hour. Put the egg yolks, sugar, and salt into a saucepan and whisk to combine. Put the corn starch and cake flour into the saucepan and whisk to combine. Heat the milk in a microwave (600W) for 2-2.30 minutes. Gradually add the warm milk into the saucepan. Place the mixture over low heat stir until thickened. Pass the pastry cream through a sieve. Mix in the butter. Place a sheet of plastic wrap directly over the pastry cream and let it cool completely (or about 25℃). Put the water, honey, and sugar into a saucepan. Place over medium heat. Bring the mixture to a boil. Let it boil for 5 minutes. Remove the saucepan from the heat. Pour the whipping cream into the saucepan and stir to combine. Place the saucepan over low heat. Let it boil for 5 minutes. Remove from the heat pour the almonds and oil into the saucepan and stir to combine. Let it cool before using. When the brioche dough is ready, cut into 10 equal pieces and roll each piece into a ball. Rest for 15 minutes before shaping. Pat the dough into 9 cm round. Brushed 10 of 9 x 3 cm pans with butter and line the side of the pans with baking paper. Place the shaped dough into the prepared pan. Cover and let it rise for 40 minutes. Meanwhile, preheat an oven to 200℃. Before baking, pour the almond topping the buns and spread to level it. Bake in the 200℃ preheated oven for 18-20 minutes. Let the brioche cool into the pans for 5 minutes. Remove from the pan and drizzle the top of the brioche with the caramel from the pans. Let the brioche cool completely before filling. Cut the brioche and fill with the pastry cream. Ready to enjoy!! Bee sting cake (Bienenstich)
Himbeermousse - So schmeckt der Sommer: Wunderbar fruchtig, perfekt erfrischend, kinderleicht in der Zubereitung und angenehm leicht!
I’ve eaten Bienenstich for years, not realising it’s really just brioche baked in a round cake tin with a caramel nut topping and custard in the middle!
Everyone knows homemade Granola is the only granola. Fill your glass with a detoxifying blend of nutrients and feel-good foods, that will power-up your mornings. What’s its secret? It contains Bonraw’s Organic Mountain Bee Pollen, nature’s true nectar.
My Bienenstich recipe is an easy version of the traditional "German Bee Sting Cake". Sweet, chewy, nutty top and creamy filling. Yummy!
Bienenstich or Bee Sting Cake. A cake of German origin made with an enriched dough and baked with an almond and honey coating. Filled with a creamy cream and custard.
I've seen photos of this cake on Pinterest and Instagram for years and was always curious about it. It's a very eye catching cake and t...
Bee Sting Cake - Crunchy, honey-flavored almond topping, creamy filling, and two delicious yeast cake layers make this traditional German dessert absolutely wunderbar!
Find delicious and authentic recipes for German cakes, including classic recipes like Black Forest cake, German cheesecake with quark, bee sting cake, apfelkuchen, German butter cake, donauwellen, marble cake, and more.
Crunchy, honey-flavored almond topping, creamy vanilla filling, and two delicious yeast cake layers make this German favorite absolutely wunderbar!
Ein Blechkuchen aus einem fluffigen Hefeteig, belegt mit einer Mandel-Honig-Masse und gefüllt mit Vanillepuddingcreme. Ein leckerer, deutscher Klassiker. Das Besondere ist der karamellisierte Belag aus Mandeln, Honig und Butter. Der Bienenstich schmeckt sehr lecker und ist am nächsten Tag fast noch besser, was für den Hefekuchen ungewöhnlich ist.
Bienenstich or Bee Sting Cake. A cake of German origin made with an enriched dough and baked with an almond and honey coating. Filled with a creamy cream and custard.
god bless betty shimabukuro. whenever i get a bee in my bonnet to make a hawaiian dish, i know i can usually turn to her food column, "by ...
One of the most famous Austrian desserts and real soul food for at home: This fast Kaiserschmarrn is wonderfully fluffy and melts on the tongue!
Honey, that most natural of sweeteners, holds an important place in every culture of the world. Honeybees, so crucial to the development of flowering plants, thrive in temperate regions around the …
Fig, Honey and Almond Tart - A delicious tart with figs, almond meal, flaked almonds, vanilla bean, eggs and honey Recipe and recipe image created by Donna Hay
