Simple Dandelion Leaves that grow in your garden come with a host of health benefits. Make a tossed salad with the Dandelion Greens. You can make it simple like the one I have made of dress it up to suit your tastes. Try it!

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Simple Dandelion Leaves that grow in your garden come with a host of health benefits. Make a tossed salad with the Dandelion Greens. You can make it simple like the one I have made of dress it up to suit your tastes. Try it!
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Since baking for We Knead to Bake I have come across different breads. Most of them something I never knew existed. It’s been an amazing experience.
For We Knead to Bake this festive season we are baking BienenstichKuchen/ German Bee Sting Cake.
Bienenstich is not really a bread but a traditional German sweet yeasted cake baked with topping of crunchy almond toffee-like layer and filled with a vanilla pastry cream. Bienenstich is traditionally eaten as dessert and also served with tea or coffee.
Its name Bienenstich in German means “bee sting” and probably got its name from the honey flavoured topping that it typical of this yeasted cake.
Aparna has shared some interesting stories connected to the cake/ bread. One story is that the German baker who was creating this recipe came across a bee (possibly attracted by the honey) and was stung by it and decided to name the cake after the incident!
Another story is that a group of German bakers stopped invaders from entering a neighbouring village, sometime in the 15th century, by throwing beehives at them. In order to celebrate their victory, they created the original version of the Bienenstich.
The Bienenstich is typically made with enriched brioche-like dough which means that it contains a lot of butter, some milk and eggs. Aparna has reduced the egg to one but gave us the option of using 2 eggs and warned us that in that case we might need to add one or two tblspn. more flour to the dough. The eggs she said is optional if left out It will make a slight difference to the texture but not too much.
The Bienenstich cake is typically filled with pastry cream which is a mix of custard and whipped cream. I have used an egg-free version that uses custard powder that Aparna has given with the recipe. The other tasty options that Aparna provided were butter cream, Bavarian Cream or Diplomat Cream.
Since the cake is a bit heavy the filling should not be runny or too soft or it will not be able to carry the weight of the upper cake layer. You can also add fruit (strawberry, kiwi, mango, etc) to your “cream” layer even though this is not traditional.
You can bake the Bienenstich in a round cake tin and cut it into slices or in a square tin and cut it out into squares like we do with brownies another interesting option will be a muffin tray.
Thankfully I had followed Aparna points as she had said,” one of the problems of this yeasted cake is making sure the filling is strong enough to take the weight of the upper layer. The other problem is cutting the Bienenstich into slices or squares without the filling squishing out ad making a mess of everything. (I had the last slice a mess because my nieces wanted equal sized slice and were refusing to share).
The first problem can be taken care of by using a filling that will hold up and not using too much filling. The whipped cream can be stabilized with cornstarch (or agar or gelatine if you use it). You can always thing the remaining filling and serve it with the Bienestich as a sauce.
The second problem can be taken care of by placing the lower layer of the cake on the serving plate and then making a collar around it with a double layer of parchment paper that should be a little taller than the height of your finished Bienenstich. Now spread the filling over the lower layer evenly.
Then pre-cut your upper almond toffee layer into slices or squares depending on the shape of your Bienenstich. Now place the slices/ squares on top of the filling so it looks like the top layer is whole. Refrigerate this for at least a couple of hours before serving. When ready to serve, remove the parchment collar, and use the slices/ squares as a guide and cut through the filling right to the bottom.”
250ml milk (I used 6%)
3tbsp sugar
3 tbsp vanilla flavoured custard powder
150 grms whipped cream
1/4 cup milk (I used 6%)
100gm butter, at room temperature
2 cups maida
2 tbsp sugar
1 egg
3/4 tsp salt
1 1/4 tsp active yeast
50 gm butter
1/3 cup sugar
2 tbsp honey
1 tsp vanilla extract
2/3 cup almonds, sliced (see Note)
To get almond slices:
Linking to Very Good Recipes Christmas Challenge as as Desserts
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What do you think? Will this recipe work with you? What changes are you making? Please share with me.