How to make Bienenstich Classic German Bee Sting Cake

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=KrEsorvJnkY

Learn step by step how to make Bienenstich. • Bienenstich is a German dessert also known as bee sting cake. It is an enriched buttery cake that is sweetened with honey, filled with a creamy vanilla custard and topped with honey caramelized sliced almonds. • Hello, Welcome to Bite and Chiu! • It is my pleasure to share this video with you. • If you enjoyed this video and want to support the channel please subscribe to my channel and click on the notification so you'll be the first to know when my next video is out! Cheers! • / biteandchiu • • GEAR USED IN THIS VIDEO: • Microplane Stainless Steel Zester : https://amzn.to/32TFzg9 • KitchenAid Mixer : https://amzn.to/39q5IVi • Norpro Stainless Steel Scraper/Chopper : https://amzn.to/2WStaVV • 3 Tier Round Multilayer Anniversary Birthday Cake Baking Pans,Stainless Steel 3 Sizes Rings Round Juvale Round Cake Baking Rings, 4 Piece Set, 4 Sizes, Stainless Steel : https://amzn.to/2D1919f • Note on cake rings and sizes: For 400g of dough I recommend using an 8 ring. • Or you can use all the dough and roll and form into a half sheet pan - 18 × 13 (460 mm × 330 mm) • Video Sections • 0:43 Preparing the dough • 2:08 Pick Up stage • 2:46 Testing gluten development through Window Pane assessment • 3:04 Preparing the almond layer • 3:25 Preparing the cake forms • 4:20 Rounding the dough • 5:32 Preparing the pastry cream • 6:10 Tempering the eggs • 7:02 Assemble the cake • • Bienenstich • Brioche • Sponge • 150g bread flour • 155g milk • 14g instant yeast • Dough • Prepared sponge • 345g bread flour • 8g kosher salt • 50g sugar • 2 eggs • 3 egg yolks • 1pc lemon, zest • 30g honey • 1/4pc vanilla pod, scrape seeds • 185g butter, room temperature, cut into 1 pieces • Almond Layer • 60g honey • 60g sugar • 60g butter • 100g sliced almonds • • Pastry Cream • 190g whole milk • 240g 35% cream • 100g sugar • 1/4pc vanilla pod, scrape seeds • 2 eggs • 60g whole milk • 35g cornstarch • 90g 35% cream, lightly whipped, optional folded in after the pastry cream has cooled • • • Want to follow Chef Sally on Instagram? You can follow me @biteandchiu • Leave and comment, share, like and subscribe :) • • New videos out every week! • • Music Credit: I Am Running with Temporary Success from a Monstrous Vacuum by Chris Zabriskie is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) • • Source: http://chriszabriskie.com/honor/ • Artist: http://chriszabriskie.com/ • • #howtomakebeinenstich #beestingcake

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