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Bienenstich (Bee Sting Cake) (Monsieur Cuisine)

Bienenstich (Bee Sting Cake) (Monsieur Cuisine)

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does 13 of 63 min for you

⁦30 min⁩Prep
⁦1h⁩Cook
16Servings

Per serving · estimated

319 kcal6 g Protein42 g Carbs14 g Fat

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Servings
16

Ingredients

Instructions

Monsieur Cuisine · 8Mix the wet ingredients · Knead the dough · Warm the topping · Purée the topping +4

By hand · 11Fill the pan with dough · Spread the topping · Cool the cake · Soak the gelatine +7

Oven or hob · 50 minPreheat the oven · Bake the cake

Preheat the oven

Preheat the oven to 180 °C top/bottom heat. Line a springform pan with baking paper and grease the sides.

Stove or oven
180°C

Mix the wet ingredients

Put 1 egg, 130 g quark, 50 ml milk and 50 ml oil into the mixing bowl and mix for 10 sec. / speed 4.

MixTime00:10Speed4

Knead the dough

Add 300 g wheat flour, 75 g sugar, 1 pinch of salt and 1 sachet baking powder and knead for 2 min. / kneading mode (speed 4) into a smooth dough.

KneadTime02:00Speed4

Fill the pan with dough

Remove the dough from the mixing bowl, spread it evenly in the prepared springform pan and smooth the surface.

By hand

Clean the mixing bowl

Clean the mixing bowl thoroughly and dry it.

By hand

Warm the topping

Put 60 g sugar, 1 sachet vanilla sugar, 100 g butter and 30 g apricot jam into the mixing bowl and warm for 2 min. / 60 °C / speed 2 / reverse until the butter has melted.

StirTime02:00Temp.60°Speed2Reverse

Purée the topping

Purée the mixture for 5 sec. / speed 6.

ChopTime00:05Speed6

Stir in the almonds

Add 200 g flaked almonds and stir in for 8 sec. / speed 1 / reverse.

StirTime00:08Speed1Reverse

Spread the topping

Spread the almond mixture from the mixing bowl evenly over the dough in the springform pan.

By hand

Bake the cake

Bake in the preheated oven at 180 °C top/bottom heat for approx. 50 min. After approx. 30 min., cover the cake with baking paper.

Stove or oven
180°C · 50 min

Cool the cake

Release the cake from the pan and let it cool completely on a cake rack.

By hand

Soak the gelatine

Meanwhile, soak 5 sheets of gelatine in approx. 250 ml cold water in a separate bowl.

By hand

Clean the mixing bowl

Clean the mixing bowl thoroughly and dry it completely so that no grease residue from the topping remains. Insert the whisk attachment.

By hand

Whip the cream

Put 200 ml whipping cream into the mixing bowl and whip for approx. 40 sec. / speed 4 until stiff.

WhipTime00:40Speed4

Chill the cream

Transfer the whipped cream to a bowl and refrigerate.

By hand

Clean the mixing bowl

Remove the whisk attachment, clean the mixing bowl and dry it.

By hand

Cook the pudding

Put 500 ml milk, 100 g sugar and 1 sachet vanilla pudding powder into the mixing bowl and cook for 7 min. / 95 °C / speed 3 until the pudding thickens.

CookTime07:00Temp.95°Speed3

Dissolve the gelatine

Squeeze out the 5 soaked gelatine sheets well, add them to the hot pudding and dissolve for 30 sec. / speed 3.

MixTime00:30Speed3

Cool the pudding

Transfer the pudding to a bowl and let it cool. Stir occasionally so that no skin forms.

By hand

Fold in the cream

Fold the whipped cream by hand into the cooled pudding.

By hand

Cut the base in half

Cut the cooled cake horizontally in half to make two layers of equal size.

By hand

Fill the cake

Spread the pudding cream evenly over the bottom cake layer and place the top layer with the almond topping on it.

By hand

Dust with icing sugar

Dust the Bienenstich with 1 tbsp icing sugar.

By hand

Serve

Cut the Bienenstich into 16 pieces and serve. Enjoy!

By hand

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