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Nu-i asa caĀ e minunatĀ candĀ o retetaĀ ascundeĀ o legendaĀ interesantaĀ in spate? Cam asaĀ se intamplaĀ siĀ cuĀ aceastaĀ prajitura. Bienenstich esteĀ o prajituraĀ nemteascaĀ ceĀ are la bazaĀ unĀ blatĀ cuĀ drojdieĀ siĀ esteĀ umplutaĀ cuĀ o cremaĀ deĀ vanilie. Insa atractiaĀ principalaĀ a prajituriiĀ pare a fiĀ toppingulĀ crocantĀ deĀ migdaleĀ caramelizate. Legenda spuneĀ ca,Ā in timpĀ ceĀ incercaĀ o retetaĀ noua,Ā unĀ patiserĀ german ar fiĀ fostĀ intepatĀ deĀ o albinaĀ ceĀ fuseseĀ atrasaĀ deĀ toppingulĀ cuĀ miereĀ al prajiturii,Ā iarĀ elĀ s-a hotaratĀ saĀ numeascaĀ prajituraĀ dupaĀ nefericitulĀ eveniment. Oricare arĀ fiĀ adevarul,Ā prajituraĀ e absolutĀ minunata:Ā pufoasa,Ā cremoasaĀ siĀ totusiĀ crocanta,Ā usor caramelizata. Merita o sansa,Ā vaĀ asigurĀ caĀ nuĀ vetiĀ regreta.
(Adaptata dupaĀ Smitten Kitchen)
Ingrediente blat:
- 12g drojdie proaspata
- 150ml lapte
- 60g zahar
- 280g faina
- 2 oua
- 60g untĀ moale
- 1 prafĀ sare
- vanilie
Se amestecaĀ drojdiaĀ cuĀ 1 linguritaĀ zaharĀ si se lichefiaza.
Se cerne fainaĀ cuĀ sarea. Zaharul se amestecaĀ cuĀ lapteleĀ cald,Ā oualeĀ siĀ vanilia.
Se toarnaĀ lapteleĀ siĀ drojdiaĀ pesteĀ fainaĀ siĀ se mizeaza (merge cuĀ mixerulĀ caciĀ e moale). Se lasaĀ la crescutĀ 1h, apoiĀ se toarnaĀ intr-oĀ tavaĀ unsaĀ cuĀ untĀ siĀ tepetataĀ cuĀ fainaĀ siĀ se maiĀ lasaĀ la crescutĀ incaĀ o ora. Eu am folositĀ o tavaĀ deĀ 26cm diametru.
Topping:
- 6 linguriĀ unt
- 90g zahar
- 3 linguriĀ miere
- 2 linguriĀ smantanaĀ pentruĀ frisca
- 1 canaĀ migdale feliate
Se amestecaĀ primeleĀ patruĀ ingredienteĀ siĀ se fierbĀ la focĀ mediuĀ panaĀ se caramelizeaza. Se iaĀ deĀ pe focĀ siĀ se adaugaĀ migdaleleĀ felii. Se lasaĀ saĀ se racoreascaĀ putin,Ā darĀ nuĀ deĀ tot, siĀ se puneĀ cuĀ linguritaĀ pesteĀ aluatĀ in tava. Se coaceĀ la 180C, 20-30 minute.
Crema deĀ vanilieĀ (1 portie)
Pentru a finisaĀ tortul,Ā se taieĀ blatulĀ in douaĀ siĀ se umpleĀ cuĀ cremaĀ deĀ vanilie. Se servesteĀ pudratĀ cuĀ putinĀ zahar. Sa avetiĀ pofta!
ENGLISH!
Isn’t it lovely when a cake has deep roots, such as this one?Ā BienenstichĀ is a German cake made out of a sweet, buttery dough, filled with vanilla pastry cream and topped with crunchy, caramelized almonds. The legend says that the cake got this name,Ā bee sting, because the baker who created the recipe was stung by a bee that was attractedĀ by the honey topping of the cake. Of course, there are many other variationsĀ of this legend, but whatever the truth is, the cake is absolutely delicious: fluffy, creamy, yet crunchy, slightly caramelized. It is well worth a try, I promise you won’t regret it.
Recipe adapted from Smitten Kitchen
Cake ingredients:
- 12g fresh yeast
- 150ml milk
- 60g sugar
- 280g plain flour
- 2 eggs
- 60g butter, room temperature
- 1 teaspoon vanilla extract
Mix the yeast with 1 teaspoon sugar.
Sift the flour with a pinch of salt. WhiskĀ the milk with the warm milk, vanilla and eggs.
Pour the milk mixture and yeast over the flour and mix. Add the butter as well. A hand mixerĀ can easily do the job for you as the dough is really soft. Cover the bowl with a clean towel and set aside to rise for 1 hour. Transfer it into a greased pan and let it rise a second time for 1 hour.
Topping:
- 6 tablespoons butter
- 90g sugar
- 3 tablespoons honey
- 2 tablespoons heavy cream
- 1 cup sliced almonds
Put the first 4 ingredients in a saucepan and bring to a boil. Simmer until slightly golden brown then add the almonds. Set aside to cool slightly, but not completely then spread the topping over the dough. The best way to do this is to use a teaspoon. Bake in the preheated oven at 180C for 20-30 minutes.
To finish the cake, cut it when it’s cold then fill it with vanilla pastry cream made as in thisĀ recipe. Serve sprinkledĀ with a bit of powdered sugar. Enjoy!
Ā
Interesanta poveste š Simplu si totusi atat de bun
Asa e, simplu si extraordinar de bun. Probabil o sa il refac cat de curand.
As dori sa fac reteta aceasta dar dece nu pot intra sa vad reteta de vanilie?
Dear blogger,
We are very fond of your receipts. They are all great.
However we could like you to do a small correction in the been sting cake. Trying to do the cake we didn’t know where the butter goes.
Keep up the good work!