If it doesn't rise at all, it's better to start over with fresh yeast. You can try putting the dough in a warmer environment and see if it just takes longer to rise. If your dough isn't rising, it could be due to expired yeast.To thaw, place for 1-2 hours on the counter or in the fridge overnight. Then transfer to freezer bags and freeze for up to 2 months. Freezing after baking - You can freeze the filled bee sting cake by flash freezing it for 1 hour.Then continue with the recipe as described. Wrap the pan tightly in plastic wrap and aluminum foil and place in freezer bags to avoid freezer burn. Freezing before baking - Make the dough as described, roll it out, and place it into the pan.You can use a large plate or pizza peel for lifting and transferring the layers so that they don't break. Use a long sharp knife to make a clean cut. Put the bottom layer back into the pan, fill with the pastry cream and place the top layer on top. After baking and cooling, cut it in half horizontally. Store covered in the refrigerator.īake the yeast dough with the almond topping in one layer. Pastry cream: You can prepare the custard for the pastry cream 1 day in advance.However, you can make the yeast dough according to the instructions and then let it rise in the refrigerator overnight. I followed my mother's recipe, which is why same-day preparation is the chosen method in this recipe. Dough: This recipe has been passed down for generations, and it's quite common in German-speaking countries for home bakers to prepare and bake yeast dough on the same day.However, this recipe also works with bread flour. If you want to prepare this recipe like the average German home baker, you should opt for all-purpose flour. Soft wheat flour has a lower gluten content than hard wheat flour, which is why German home bakers do not have strong bread flours available in regular grocery stores.
You may ask why? The fact is that there is no real US or Canadian bread flour equivalent in Germany and Austria, as most widely available flours are made from soft wheat.
Choice of flour for the yeast doughĪlthough I prefer baking sweet yeast bread with bread flour, this recipe is made with all-purpose flour. The original recipe is filled with an airy, light yet creamy vanilla pastry cream. Some recipes also call for vanilla pudding (custard) instead of pastry cream. You may have seen bee sting recipes with sponge or vanilla cake layers, but these are just variations of the original recipe. For the classic German pastry cream, use the seeds of real bourbon vanilla beans. Then fold the whipped cream into the custard to create a light yet creamy filling. The first step is to prepare and chill the custard. German pastry cream is basically vanilla custard and whipped cream. Do you know what I usually make for Easter? Chocolate Easter Eggs Cake! What is German vanilla pastry cream? My mother used to make this cake for Easter. The diverse flavor profile and the different textures (soft, creamy, crunchy) make this a very popular cake for centuries. The taste ranges from nutty to sweet to yeasty with notes of vanilla and honey. It is made of two sweet yeast bread layers filled with vanilla custard and topped with a crunchy almond and honey topping. Jump to:Īuthentic German bee sting cake, also called Bienenstich in German, is a two-layer cake usually baked in a rectangular pan (think of a sheet cake) and originated in Germany. Please refer to the recipe for the correct amount of flour and milk needed. Note: The video shows the wrong amount of flour and milk used in this recipe.
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