Bee sting cream pie

[Dough:]

Bee sting cream pie

Category: Bakery products

Ingredients
on a baking sheet 40x30
Dough:
Milk	200 ml
Butter (margarine)	50 g
Flour	375 g
Sugar	50 g
Vanilla sugar	1 sachet
Salt	pinch
Egg	1 piece
Fresh yeast	10 g
OR dry yeast	1 tea the spoon
Coating:
Oil	200 g
Sugar	100 g
Vanilla sugar	1 sachet
Liquid cream (drinking)	40 ml
Honey	2 tbsp. l.
Almonds (petals) or coconut flakes	200 g
Cream:
Vanilla pudding bag	2 sachets 37 g each
Milk	750 ml
Sugar	100 g
Cognac (optional)	1 tbsp. l
Butter	100 g

Cooking method

• Dough:
• Load the products for the test into the HP bucket. The "dough" mode - 1 hour 50 minutes.
• After the end of the program, line the baking sheet with baking paper, roll out the finished dough on the baking sheet, grease with the cooled coating and put on a proofer in a warm place (30 ° oven) until doubled. Bake in a preheated oven at T 200 ° (convection 180 °) for about 15 minutes. Cool down.
• Coating:
• I very lightly (!) Fried the minlal in the oven (it’s impossible, the cake will burn later).
• Slowly bring butter, honey, cream, sugar, vanilla sugar to a boil in a saucepan, add almonds or coconut, stir, bring to a boil, cool. During cooling, periodically stir and protect from household members - this is an awesomely tasty thing!
• Cream:
• Cook the pudding from the specified products according to the instructions on the bag.
• Stir in butter and brandy into hot pudding. Cool down. Stir occasionally while cooling.
• Cut the cooled cake into two parts, cut each part in half horizontally. Grease the lower two parts with cream, cover with the upper parts.
• I baked half portions in a 26 cm diameter pan.
• I kneaded a full portion of the dough. The finished dough (after rising) was divided in half and half was sent to the freezer. I will show you what will come out of the frozen dough tomorrow.
• 
• No wonder this pie is very popular in Germany. Delicious !!!

Note

Recipe from Dr. Otter's Book "Baking Joy!"

When to apply the coating? After cooling down? Or for the dough before baking?
Is the pie in the picture made from half a batch of dough? Then both the coating and the cream also need to be done at the rate of half?

roll out the finished dough on a baking sheet, grease with a cooled coating and proof in a warm place (30 ° oven) until doubled.

Apply the coating to the rolled dough before proofing.

For half a serving, for a 26 cm diameter dish, halve the whole dough, coating and cream.

Cut the cooled cake into two parts, cut each part in half horizontally. Grease the lower two parts with cream, cover with the upper parts.

Can I once again, for the stupid, how to cut?

Can I once again, for the stupid, how to cut?

If you're baking a full batch, just cut in half first, then cut each piece horizontally. If you cut it horizontally into two layers at once, it will be inconvenient to remove the upper part - it will turn out very large.

If you're baking half a portion, cut horizontally once.

Here is a second batch of frozen half of the dough.

Spreading

60 g butter
50 g sugar
1 bag of vanilla sugar
1 table. spoon of honey
2 table. spoons of Ameretto liqueur
70 gr almonds, ground into flour

Slowly bring butter, honey, liqueur, sugar, vanilla sugar to a boil in a saucepan, add almonds, stir, bring to a boil, cool. Stir occasionally while cooling.

Roll out the dough directly on baking paper, grease with a warm spread, stepping back 1-1.5 cm from the edge.



Place in a mold and proof in a warm place (30 ° oven) until doubled (since the dough was cold, it was allowed to stand for an hour). Bake in a preheated oven at T 200 ° (convection 180 °) for about 15 minutes.



Incredible taste!

Stella, please tell me
I'm making this pie right now, a couple of questions arose - what consistency should the dough be?
I don't even have a hint of a kolobok, but it's not liquid either ...
and I managed to buy only chocolate pudding, okay?

The gingerbread man should be slightly softer than normal.
Chocolate pudding will do if you already bought it, but not desirable.

mmmm .... mnyam .... mmm .. disgrace ... mnyam .. prest downing just such delicious pies exhibit
Well this will have to change from a non-smoking sweet tooth into a smoking russula, to get yourself back in shape
the cake is super tasty, I remembered a girl who compared your crème-belly with an orgasm, this cake is BETTER than an orgasm and with chocolate pudding very much
Thank you very much for the recipe

I baked the base of the cake so far, it turned out very beautiful and airy! The dough has risen very much - next time I will roll it out even thinner! The only clarification - I needed more Sokolnicheskaya flour in the dough than indicated in the recipe - I added 3 more spoons. I almost ate the coating while cooking. In the evening I will coat with cream.
So thanks for the great recipe!

Before baking


After baking, the dough rose by another 1.5 cm above the mold!


Thank you - all the time you are throwing new recipes, which you immediately want to repeat and surprise your household with this!

And I, and I did. Delicious. only I did not calculate with the height of the mold and my fill began to flow over the edge (I made the oven). Instead of cream, I took a custard base, without oil.

[Sternushka]

Sternushka
Do you think there is anything to replace almonds (coconut)? I do not like either one or the other ... And bake hotzza pie ... Why put such a thing in there so as not to spoil it?

[Anastasia, Kosharik]

Anastasia, Kosharik, good health, girls!

Tiny, and what do you like? I think that any nuts will go, for example, walnuts ground into flour. You look at the spread from the second series, it is no less tasty, honestly!

[Tiny]

Tiny, and what do you like?

Sternushka
Almost everything except nuts and coconut flakes! Actually, they are omnivores for me, but somehow it didn't work out with nuts ... especially if the last ones are pieces ...

You look at the spread from the second series, it is no less tasty, honestly!

Oops ... This is exactly what I did not see ... I am slowly going blind ... Thank you dear, I think this will be the same!

[Tiny]

Tiny, I did half the portion.
Half the cream is unambiguous.
If the coating is from the second series, it is not necessary to halve it. If from the main recipe, half.

Urrra

Stelochka, thanks !!!
P.S. I will unsubscribe about the taste later, have not tried it yet, they are going to current ...

So I walk around and around ... Stellochka, what can replace the drinking cream? it's raining outside, no hunt to go anywhere

[Suslya]

Suslya
Instead of cream, I poured 20 ml (for half a portion) of milk, in my opinion there is no difference, especially from such an amount ...
P.S. Cream is in the fridge, but because of 20 ml. she did not open the bag, the toad strangled the shoto ...

[Tanyusha]

Tanyusha, and you pour liqueur instead of cream! Amaretto or Baileys, if any.

Stellaaaaaa !!!!! How delicious it is!
There was a lot of watering, although I did half the dose, I left it the next time.
And I don't have almond petals, so I crumbled the walnuts.
Look..

[Stеrn]

Stеrn
Thank you so much for the cake recipe. This cake is a novelty for baked goods.
If mine eat it today, I will repeat it for sure tomorrow.
I made the pudding myself from cornstarch. This is such a tasty treat.
This cake will be a frequent guest on our table.

[Stеrn]

Stеrn , thanks for the pie - delicious, delicious. Quite unusual.

the spread remains, half of the dough is in the freezer - tomorrow I will bake this unusual deliciousness again.
Well I designated it as an unusual German pie "Bee sting"
My husband, who is not German, stuffing a piece into his mouth, said with a mouth full
-Yaaaa, these Germans like to devour, like us, such a savory!
(sorry, you can't throw out words from the phrase, it could have been more cultured, but it was said from the heart, with eyes full of culinary delight)

one pity - I again without pictures - I can not find the cord from the fotik. Looks exactly like Susley

THANKS THE POINT !!!!

[rinishek]

rinishek
My family appreciated this cake with your husband's words.
Tomorrow I will repeat, we all fell for him.

So, it's just awful .... I'll join Krosh soon! In general, I made it with coconut flakes ... The taste is incredible

The pudding was taken by Dr. Oetker, he is diluted with 500 ml of milk 1 packet, the rest is according to the recipe, the pudding is true only chocolate was in the house.

In short, for the faint of heart, hands cannot itch here and then the mouth does not close

Stеrn tell me, when was the dough kneaded to keep it in the HP until the end of the program or after kneading to spread it for proofing?

After the end of the "dough" program (the dough, of course, fits in a bread machine), the dough is ready for further use.

[kleskox35]

Bliiin ... I went into Temka and remembered that I have the second part of the dough in the freezer ... I need to somehow "bake" the thread ...
kleskox35
Wow, what a handsome man you have come out, and how great you thought of cutting it into 4 cakes! It's even more spectacular! With coconut flakes, it's also a good idea, only my noses stubbornly turn up from it, they don't understand her presence anywhere and don't want to understand ...

[Tiny]

Tiny, give an idea. At the very hands did not reach. Roll out such oval cakes, such as tongues, from the remaining dough. Coat them with glaze from second series, let me distance and bake. Yours will go crazy with delight!

Stern thanks for the answer, I did so.
I have another question along the way, I baked it, but in the middle in a circle in some places for some reason the dough fell out, why can you help.

Perhaps there is too much coverage in these places.

I, too, in those places where there were a lot of nuts, such failures, straight almost to the bottom.

Or maybe the spread should be applied after proofing so that there are no such defects ??

Sеrn, despite not looking beautiful patty TASTE awesome.
Indeed, I laid out the coating in the middle and then smeared it and probably did it in vain, that's why it happened, the pits in the middle.
Stella, maybe I did something stupid, I made the dough as according to the recipe and wanted to use half, and then the other (and the cream and coating half of the recipe I did), but when I put the dough in the mold, it seemed so little (I didn't know that so it rises) and I laid out all the dough.
Therefore, the question begs, maybe the dough is thick?
And also tell me how you shape the dough - roll it out or ...



Thanks again for the yummy

[luchok]

luchok , do not apply spreading after proofing! It's heavy - the dough will fall off immediately!

Tatjanka_1 , I think the pie looks quite appetizing!

Of course, it is better to spread the coating evenly over the entire surface and smear it as little as possible.

kleskox35 also put all the dough into action, but she cut it into 4 cakes, see above on the page. If the cream did not seem enough to you, then everything is in order.

I roll out the dough on the table, on baking paper, and then put it in a mold together with the paper. It seems to me that this is more convenient.

To your health!

Thank you for appreciating!

[Stеrn]

Stеrn

I roll out the dough on the table, on baking paper

I will take note, thanks.

If the cream did not seem enough to you

it seemed to us normal. I'll try next time, as it should be according to the recipe, then I can say for sure there is a difference or not

[Sternushka]

And I repeated it today with coconut and vanilla pudding


I took into account past mistakes, I also had very deep dips in the dough in the last pie, therefore, I carefully formed the dough into a ball, like we form buns, then rolled it out neatly, and placed the filling very evenly and hurray! everything turned out great
the taste is divine
Sternushka thank you again so much for this crazy pie

[Elenka,]

Elenka, it's just indecently delicious! true.
Pudding can just be replaced with custard by the way.
Yes, and you can also try with walnuts.

I'll try. Why a bite ?! I did not understand what joke meaning of the name.

Why a bite ?! I did not understand what joke meaning of the name.

I have no idea. I'm surprised too. But in Germany, the pie is called that way and enjoys popular love, so she did not rename it.

[Stella,]

Stella, after her message, she began to rewrite the recipe in her culinary booklet and ... came across a "bite" in the form of 2st. l. honey.
I did not notice him at once. Here it turns out what's the matter! Indeed - Bite!
I want such a cake. A rainy, cool week is planned, you can turn on the oven ...

[rinishek]

So I made this cake! As she said rinishek, it is really, indecently delicious!
The cake is just magical! The dough is amazing (by the way, Stella, do you use it somewhere else?), Like the usual composition, but light, rich, no words!
Spread is such a delicious treat! There were no domestic ones, she could hardly forbid herself not to add a lot, otherwise there would be nothing left to smear.
Well, and the combination of cream with yeast dough, it's just a song!
Prvada, the pie and me turned out to be a little "defective", in the middle of the spread it turned out to be a crater, but I filled it with cream!
Used the entire portion of the dough. It didn't seem much!
And I will definitely perform the second part of this "Marlezon ballet"!
Thank you, Stelochka! The Germans know a lot about food!

[Lenochka]

Lenochka, to your health!
Thank you for appreciating!

It can be seen that the cake is very airy!

I also liked this dough very much, there are big plans for it, but so far my hands have not reached it.

We have already jointly found out that "craters" appear from uneven spreading.

We have already jointly found out that "craters" appear from uneven spreading.

I understood that too, but it was late. The cake is really very airy and the honey coating envelops it so that the bottom was already covered with honey.
I would put this pie on the same rung as Baba. But on the step of 1 place.

[Sternochka!]

Sternochka! Thank you very much for the recipe! I did not read what the consistency of the dough should be, so it seemed to me that there was not enough flour and I added it to a very soft kolobok (correct me if I did wrong). And the cake turned out AMAZING !!!!! As a cream, I made a custard on eggs, and the top is coconut. I made for the whole portion, then I treated the neighbors, then friends, and ... practically nothing was left. I feel that they will ask again !!!! Thank you very much! All your recipes are MASTERPIECES !!!! I report:

[Natusichka]

Natusichka, a beautiful pie!
Not yet, I will answer - my dough was soft and kneaded with a snake, and after proofing it became not sticky at all, but I added 2 tbsp. l. flour when kneading.

Stelochka!

I won't even write about the gustatory ugliness of this pie
My family has already terrorized me: "Serve them this pie every day!

But thanks to domestic terrorism, I can give a couple of practical advice

1. Craters in the dough are not formed due to uneven coating, but due to the fact that the coating is watery.
When I added 2 times less cream and boiled a little more to make the coating not so liquid, then even uneven application did not lead to craters.
True, I also made the dough a little thicker, literally added a couple of tablespoons of flour.

2. You need to bake in a form 3-4 times in height exceeding the strip of dough, because the dough increases by 3 times at least, and the coating begins to drip over the edge to the bottom of the oven. It’s a pity to lose such a yummy

3. I cut a baked pie into 3 pieces, and sandwich each with cream. So tastier

4. Custard cream fits perfectly here.

So now we have two permanent masterpieces for dessert at home:
1. Rum baba with chocolate glaze
2. Pie with a bee sting (we call it that briefly)

[Natusichka, Lyulechek]

Natusichka, Lyulechek, good health, girls!
Thank you for your rating!

Lyulёk, thank you very much for the "debriefing"!
For me, according to a German recipe and with German products, everything worked out perfectly.Both the coating was of the optimal consistency and the dough.
And a bun is a bun in Africa! So add a bit of torment - a holy cause!
There can be no doubt about the custard, since the notorious pudding is the custard for the lazy!

Yesterday I baked, but apparently I messed up something ... Maybe because I finished with him a little not sober, but I still put the dough three-piece, honestly ...
1. The dough turned out a little tight, the bun was like on white bread, by the way, for the first time, usually I still add flour to all the breads ...
2. The dough has grown remarkably, claims nam ... but only in a bread maker
3. But in the oven ... with mountains and hillocks ... It did not spoil the taste (I want to note awesome), but the appearance spoiled
4. The fondant turned out to be very sweet and, when raised in the oven and baked, somehow spread unevenly over the cake ... that's where it flowed, there are pits with puddles, and on the mountains a wonderful, beautiful crust turned out
5.but cream - on the contrary, I didn't have enough sugar and it also tastes bitter ... I can't understand why ...
There was no vanilla pudding, I took the classic one and added vanillin there

So I decided to make such a cake today and faced the following problem. We don't sell pudding in our stores. I found my mother's old book from the 80th edition "Kitchen Book" translated from German and found a recipe for Vanilla Pudding.

Vanilla Pudding (Basic Recipe):
0.5 l milk
1 teaspoon vanilla powder (or 1 chopped vanilla stick) (I just took vanillin)
a pinch of salt
1 tbsp. a spoonful of butter (15g)
50 g starch

Boil 375 g of milk with added sugar, vanilla powder, salt and butter, remove from heat. Dissolve the starch in the rest of the milk and pour it into the hot milk while stirring. Let it boil again.
I also added art. a spoonful of brandy.

[Gerda1]

Gerda1 , what can I say to that ?!

Read carefully the post from Lyulёk and adjust the recipe to your taste and your products.
vfksi123456, welcome to our forum!

Thanks so much for the pudding recipe!
I am sure that many will need it.