Yeast dough, almonds, vanilla custard, buttercream or cream
Media: Bienenstich
Bienenstich (German pronunciation:[ˈbiːnənˌʃtɪç]ⓘ) or bee sting cake is a German dessert cake made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with vanilla custard, buttercream or cream.[1][2] The earliest German and Swiss recipes for the cake date to the beginning of the 20th century. The dairy cream and custard filling would have required cool storage, inaccessible to most households in earlier centuries.
One source for the origin of bienenstich cites a legend of German bakers from the 15th century who lobbed beehives at raiders from a neighboring village, successfully repelling them, and celebrated later by baking a version of this cake named after their efforts.[3]
The foundation for this cake is a sweet yeast dough, which is rolled out finger-thick on a baking tray. On it, before baking, a roasting mass of boiled sugar or honey, fat, cream and sliced almonds is applied. The mass is applied relatively hot, otherwise it will not be spreadable. After baking and cooling, the pastry is divided horizontally.
^"Bienenstich Bee Sting Cake Recipe". Retrieved 12 September 2016.
^Arnold Zabert: Backen - Die neue große Schule, Zabert Sandmann, Hamburg 1985, S. 125
^Barbara Rolek's Guide to Eastern European Food at About.com,[1] Archived 2009-05-03 at the Wayback Machine and recipe.[2] Archived 2009-12-05 at the Wayback Machine
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