Bee sting cream pie

Recently I repeated this cake, tried to make it differently - first I spaced the dough in the form, and then carefully laid out the spread, it turned out perfect
Stella, thanks again, really a very wonderful recipe

[Zarina]

Zarina, to health and thanks for the tip!

Luchochek, but this is a wonderful way out!
Thanks for the idea!

A_A_A_A! HELP! Why is it so puffy in the oven? Everything is lost?

Looks like everyone is in the meeting. Well, nothing, everything has already fallen down and baked. I even managed to burn my tongue, scraped off a piece from the edge, and chew faster. The child stood nearby and exhorted, demanded to wait and cover with cream. But it is very difficult to resist.

Yes, everything is fine, when I baked as many as four slides pouted, but this does not affect the taste.

[clavicle]

clavicle, probably, you still need to follow the advice luchok Apply a spread on the distant dough.
Hope you don’t disappoint the pie collection!

[Stеrn]

Stеrn,
Stell, I wanted to ask - for some reason my frozen dough did not rise in the proofer. Why could this happen? The yeast seems to be normal, the first part has risen well ... Realizing that the dough does not rise and it will not be enough for the cake and just stretched the cake and decided to bake it like this, then sprinkled it with sugar and cut it into small pieces with a plastic scraper (0.7 x 1.5 cm ), distance - in the oven they puffed up and got such wonderful crunches

Antonovka, I can only say one thing. The thawed dough rises for aaaaaazdo longer than usual. Maybe they just did not wait for the rise?

Well, as it was written by you - not at night, but during the day - half a day in the h-ke and then on the table :) Follow. I'll try it longer. Well, we didn’t lose much - I’m such crunches now and will just do it

Honey, does this book "Baking Joy" exist in Russian? I've downloaded a number of Dr. Otter's books, but there are no such books among them. And there is no similar recipe either. I looked at everything carefully.

Zarina, I don't even know. I am reading this book in the original, in German.

Well, in general, I am with the last question. You have to find out everything about your favorite pie. And if you make a spread from the second series, you can use fresh dough, well, in short, do not freeze it? I understand that the portion of the dough should be half. I want to do it without cream, just with a spread. And one more thing: I don't have Amaretto at home, but I have almond concentrate. You can replace liquor with this, and if so, how much do you think to blurt out?

Well, in general, I am with the last question.

Yes, as much as necessary!

And if you make a spread from the second series, you can use fresh dough, well, in short, do not freeze it? I understand that the portion of the dough should be half. I want to do it without cream, just with a spread.

Of course, you don't need to freeze!

And one more thing: I don't have Amaretto at home, but I have almond concentrate. You can replace liquor with this, and if so, how much do you think to blurt out?

Yes, I poured Amaretto, because I wanted to finish the bottle. Just a couple of drops of almond flavor will add beauty.

Yesterday I made this wonderful cake for a family dinner with a friend. I prepared the filling according to the first option and the second. I filled one cake with cream, the second did not fill with anything. This time, in order to avoid failures, I used not almond petals, but shavings (after all, the pieces are lighter), and besides, I first proofed the dough, and then carefully spread the filling. Everything worked out perfect, no failures. By the way, the second filling is just a superfood.And with Amaretto it would be even tastier, but I limited myself to the flavoring. In general, all the friends' guests really liked it. It is interesting that a friend's friend importantly said that if the cream were not custard, but curd, it would be absolutely super.
I promised him to give it to Dr. Otker

[CREAM]

I promised him to give it to Dr. Otker

We can do without Dr. Otter!

Here he is, CREAM, only reduce the portion.

Now, I still forget to say thanks again for the coconut spread. It turns out so delicious with coconut that my family just got hooked on this cake. And with it the neighbors. I do it already without cream, with a coconut coating, so as not to get fat. I hardly eat myself, I can't. Thanks again for the wonderful recipe! ...

Good health and thanks for the tip!

Stella, I've been looking at this recipe for a year. But I can't do it, patamushta I don't have a dough program for 1 hour 50 minutes. I only have a dumplings program (20 minutes) and pizza (45 minutes). I can't do it with my hands ... will I really just watch?
Or maybe there is such a program in Panasonic, but I don't see it and I don't know?

So you can just knead on the pizza program at least! Then, when the kneading is over, transfer the dough to a greased bowl with lightly growing. butter and then it will already ripen outside the bread machine. Do a workout once, and that's it. Although, in fact, I think your Panasika programs have everything, everything!

Be sure to do it, the cake is terribly delicious. I have adapted, I just make a cream custard or almond-custard. And the top is coconut or from the second option. Well super simple! Thanks Stella again!

Stella, I've been looking at this recipe for a year. But I can’t do it, I don’t have a dough program for 1 hour 50 minutes
I can't do it with my hands ...

Why?

Stella, I've been looking at this recipe for a year. But I can't do it, patamushta I don't have a dough program for 1 hour 50 minutes. I only have a dumplings program (20 minutes) and pizza (45 minutes). I can't do it with my hands ... will I really just watch?
Or maybe there is such a program in Panasonic, but I don't see it and I don't know?

Dough program

[Zarina, Lozja, Elena Bo]

Zarina, Lozja, Elena Bo, Girls, thank you very much! As the saying goes, "... have you tried to read the instructions?" I briefly read this instruction when buying and that's it. And then she continued to read only what was written on the menu on the stove itself, and exclusively in Russian. And the dough is written, I think, in English not in programs, but in a mode. Now I read everything carefully
Stella! As the heat subsides, I'll try ..

[Zarina, Lozja, Elena Bo]

Zarina, Lozja, Elena Bo, Girls, thank you very much!

I'm definitely not for that, I just meant - why can't I knead with my hands? I don't have HP, I knead the whole dough with my hands, I help myself with an ordinary mixer, hooks for dough with a nozzle, then I beat the dough on the table 100 times and the soft smooth dough is ready.

Why can't you knead with your hands?

Lozja, I explain, I'm not friendly with yeast dough. Either I don’t have the patience to knead it, or I’m not given ... I have baked pies twice in my life that could kill right away. Now there is no desire even to make dough with your hands.

[celfh]

I baked pies twice in my life that could kill right away.

celfh, Tanechka, I don't believe you!
Believe me, this dough is unbreakable! I would like to say about this cake as in the m / f "The Frog Princess" the tsar said: "And this loaf is only on a holiday!"
By the way, I don't bake this cake often, only for big holidays - it's very good for everyday life.

[celfh]

celfh, Tanechka, I don't believe you!
And this loaf is only on holiday! "

Believe it or not, I rarely lie. But now I have the opportunity to make this cake. I really want to bake it. the thing is, somewhere deep in my memory, I have memories of quiche. It was sooooo delicious! As, however, everything in childhood. Probably my mother baked for the holiday. And on weekdays everything was much simpler, but also very tasty: brown bread, poured with water and well "dipped" in sugar ... and I still remember this taste.
Stella! I won't be offtopic anymore !!!!

Tanyusha, so as not to flood, go to my forum, I will "try" you with yeast dough.
I am sure you will be friends!

[Stеrn,]

Stеrn, take a report from the laggards.

To say that it is delicious, to say nothing! Stеrn,, thanks for the delicious recipe!



I made a pie from half of the dough, and from the second I got such bagels with jam (my hand did not rise to freeze the dough).

Luysia, health, dear and thanks for the report!

I bake this cake 3 times a month, and I adapted the watering for the delicious filling for the filling of chocolates, and the cake and sweets fly away instantly.
thanks for the recipe

Maryana61, on health and thanks for the tip!

Good evening everyone! Girls, please tell me, in what form to add butter to the dough - melted or at room temperature? And when preparing dough by hand, how many times should you crush it?

Good evening everyone! Girls, please tell me, in what form to add butter to the dough - melted or at room temperature? And when preparing dough by hand, how many times should you crush it?

Oil at room temperature. The dough was kneaded, came up, kneaded, came up again, laid out in a mold, came up, shoved into the oven.

[Irina F]

Irina F, if you will make the dough by hand, melt the butter, cool slightly (it should be warm) and add at the last moment.
Let the dough rise once, wrinkle, roll out and into shape. Lubricate with coating and leave to distance.

Girls! Thank you so much for your answers))) Tomorrow I will bake for friends I hope everything will work out)))

Good luck!

And my pie in the oven rose very well, and after baking, the donkey. What could it be from? The spread was thick, there were more nuts than the norm, it did not flow at all even in the oven, but simply baked on top. Maybe because of her. Baked for a little less than 20 minutes at 200 * C, baked.

And my pie in the oven rose very well, and after baking, the donkey. What could it be from?

Probably overstayed in proofing.

It is unlikely. It took 40-45 minutes to leave, my yeast is tired, unhurried.

great pie!

[Stеrn]

great pie!

it is impossible to call this yummy a pie. It's still closer to ... cake. I've been baking it for two years for our holidays, they are asking for more .... I brought it to the DR at work, so on February 23, the men refused gifts, asked for a "Bee Bite" ... nicely. ..
A Stеrn AGROMADNOE THANKS and deep bow for sharing this yummy

I cooked a very similar yummy (I found the recipe on the Good Kitchen forum), only called "Bee Sting", I really liked it, and so did everyone who tried it. The recipe is as follows:

Bee sting

Dough
• 50 gr. butter
• 0.5 cups of milk
• 3 eggs
• 1.5 cups flour
• 1 glass of sugar (I took an incomplete glass)
• 1 sachet of baking powder
• 1 tsp. rum (I had liquor)
Cream
• 250 ml cream (32% minimum)
• 2 tbsp. l. sugar (I took 1)
Glaze
• 50 gr. butter
• 0.5 cups walnuts (or pecans, there were almond flakes on the birthday), chopped
• 1 tsp. instant coffee powder
• 2 tbsp. l. honey
Melt milk with butter. Mix eggs, sugar, flour, baking powder and rum (I beat some eggs with sugar just in case, and then added everything else). Pour butter and milk into the dough and stir well. Bake for 40 minutes at 175 C (I baked at 160 C).
For the glaze, cook all ingredients until boiling over medium heat. Remove the cake from the oven, cover with icing (more precisely, spread) and return to the oven for another 5 minutes. After baking, cool the cake completely, cut in half and place whipped cream between the cakes. Cool in the refrigerator.
I cut the cakes with a thick thread.

Naturally, I'll try your recipe too!

I cooked a very similar yummy (I found the recipe on the Good Kitchen forum), only called "Bee Sting", I really liked it, and so did everyone who tried it. The recipe is as follows:

Bee sting

...

I see a similarity only in ... "bee" ... .. Maybe lay out a separate recipe with a photo?

I was also tempted by this wonderful cake. But the bottom is flour .. the waist screams. And the brain whispers I want ....: girl_cray: There is a dough in HP.

I was also tempted by this wonderful cake. But the bottom is flour .. the waist screams. And the brain whispers I want ....: girl_cray: There is a dough in HP.

Oh, be careful! This cake is one that I rarely bake. Not because it is tasteless or confusing, but because it is somehow mysterious. I have it disappears from the table! Fair! So I sit down to taste a piece, and the rest of the pie is on the table in front of me. I am still eating this piece - half of the pie simply disappears from the table, sometimes more. Sometimes, in general, 2-3 pieces remain from the whole pie. Then I go looking, I think, maybe I moved where. And nowhere else! And I will give the head to cut off that I ate only one piece. And so every time I bake it!
So my relatives sit down to eat - everything is fine, how many pieces have been eaten, so much is not enough on the dish. And mysticism is happening to me.
Therefore, I rarely do it and myself, without anyone, I try not to sit at the table.
And one more mystical moment - the next day I weigh 0.5-1 kilos more than before! Strange, in general, that's all!

We're sisters in misfortune. I have the same thing with baked goods. : girl_red: There is always a shortage of cake.

py sy: I will bake and give it to the children (they are visiting their grandmother now) ...... I hope that I will give it whole.

We're sisters in misfortune. I have the same thing with baked goods. : girl_red: There is always a shortage of cake.

So I also baked a lot of things in my life, but this happens to me only with this cake.

py sy: I will bake and give it to the children (they are visiting their grandmother now) ...... I hope that I will give it whole.

Don't even try, you never know, maybe it will be like mine - while I ate a piece, half of the pie disappeared somewhere.