German beehive recipe?!
i am looking for a german beehive recipe for school !.!.!. i believe it can also be called queen bee cake!.!.!.!. thanks!.!.!.!. best answer will go to the person who actually gives me the recipe!.!. not where to look for it!.!. thanks!!! ttfnWww@FoodAQ@Com
Answers:
Bee-Sting Cake (Bienenstich)
Makes two 9" square (or pullman loaves) cakes; each serves about 8
Dough:
2 packages active dry yeast
1/4 C lukewarm water
3/4 C unsalted butter, softened
3/4 C sugar
2 large eggs
2 large egg yolks
1/2 tsp salt
1 tsp pure vanilla extract
1/2 C lukewarm milk
1/2 C sour cream or plain yogurt
3 3/4 - 4 1/2 C all purpose flour
2 T unsalted butter, melted
Bee-Sting glaze:
2/3 C packed light brown sugar
6 T unsalted butter
1/4 C plus 2 T heavy cream
1/4 C plus 2 T honey
1/4 tsp lemon juice
1 1/3 C (about 5 oz) sliced blanched almonds
1!. Dough: In a small bowl, sprinkle the yeast over the lukewarm water!. Let stand until foamy, about 10 minutes!.
2!. In a large bowl with mixer, cream butter and sugar until light and fluffy!. Beat in the eggs and yolks one at a time and mix well after each addition!. Add the salt, vanilla, milk, sour cream or yogurt and yeast mixture, beat about 2 minutes!.
3!.Gradually beat in 3 3/4 C of flour until a very soft dough forms!. Continue to beat, adding additional flour until dough is smooth and elastic, 8-10 minutes!. If your mixer is not strong, work on the counter with flour as needed instead- you may have to use more flour, but try to minimize adding too much!. Place dough in oiled bowl, turn to coat, and let rise covered until double, about 45 minutes!.
4!. Butter or line 2 9" pans!. Punch down dough and divide into pans, pressing evenly!. Brush with the melted butter and let rise, covered until doubled, 40-50 minutes!.
5!. Glaze: In a small, heavy saucepan, stir together brown sugar, butter, cream and honey over medium heat!. Bring to boil, stirring to dissolve the sugar; boil for 30 seconds!. Remove from the heat and stir in the lemon juice and almonds!. Let cool slightly, 8-10 minutes!. Preheat the oven to 375 degrees F!.
6!.Drizzle warm glaze over fully risen cakes!. Bake until the nuts are golden brown, about 30-35 minutes!. Let cool to luke-warm or room temp!. If desired split in half and fill with pastry cream!. Cakes can be wrapped and frozen (unfilled) for up to 2 weeks!.Www@FoodAQ@Com
Makes two 9" square (or pullman loaves) cakes; each serves about 8
Dough:
2 packages active dry yeast
1/4 C lukewarm water
3/4 C unsalted butter, softened
3/4 C sugar
2 large eggs
2 large egg yolks
1/2 tsp salt
1 tsp pure vanilla extract
1/2 C lukewarm milk
1/2 C sour cream or plain yogurt
3 3/4 - 4 1/2 C all purpose flour
2 T unsalted butter, melted
Bee-Sting glaze:
2/3 C packed light brown sugar
6 T unsalted butter
1/4 C plus 2 T heavy cream
1/4 C plus 2 T honey
1/4 tsp lemon juice
1 1/3 C (about 5 oz) sliced blanched almonds
1!. Dough: In a small bowl, sprinkle the yeast over the lukewarm water!. Let stand until foamy, about 10 minutes!.
2!. In a large bowl with mixer, cream butter and sugar until light and fluffy!. Beat in the eggs and yolks one at a time and mix well after each addition!. Add the salt, vanilla, milk, sour cream or yogurt and yeast mixture, beat about 2 minutes!.
3!.Gradually beat in 3 3/4 C of flour until a very soft dough forms!. Continue to beat, adding additional flour until dough is smooth and elastic, 8-10 minutes!. If your mixer is not strong, work on the counter with flour as needed instead- you may have to use more flour, but try to minimize adding too much!. Place dough in oiled bowl, turn to coat, and let rise covered until double, about 45 minutes!.
4!. Butter or line 2 9" pans!. Punch down dough and divide into pans, pressing evenly!. Brush with the melted butter and let rise, covered until doubled, 40-50 minutes!.
5!. Glaze: In a small, heavy saucepan, stir together brown sugar, butter, cream and honey over medium heat!. Bring to boil, stirring to dissolve the sugar; boil for 30 seconds!. Remove from the heat and stir in the lemon juice and almonds!. Let cool slightly, 8-10 minutes!. Preheat the oven to 375 degrees F!.
6!.Drizzle warm glaze over fully risen cakes!. Bake until the nuts are golden brown, about 30-35 minutes!. Let cool to luke-warm or room temp!. If desired split in half and fill with pastry cream!. Cakes can be wrapped and frozen (unfilled) for up to 2 weeks!.Www@FoodAQ@Com