Luysia
Quote: Gerda1

5.but the 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

Gerda1, when replacing the pudding, you added vanillin and added a lot of it for sure.

This vanilla sugar can be put in a bag or even two, and vanillin is placed on the tip of a knife, if more, it will be bitter.
Gerda1
Quote: Stеrn

Gerda1 , what can I say to that ?!
Read carefully the post from Lyulёk and adjust the recipe to your taste and your products.
I have already read it, today there will be work on the errors ...
the emoticon in your post can be changed to this because all my friends and my husband VERY liked the pie, even despite the bitterness and mountains on the roof. And my husband liked this bitterness, says some kind of piquancy

Quote: Luysia

Gerda1, when replacing the pudding, you added vanillin and added a lot of it for sure.

This vanilla sugar can be put in a bag or even two, and vanillin is placed on the tip of a knife, if more, it will be bitter.
yes, you are right, today I will do without vanillin at all
Stern
Gerda1, well, you really do not go too far! Without vanillin, you will get not cream, but semolina! Add vanillin on the tip of the knife after all.
Maryana61
The cake is delicious !!!! Thanks for the recipe. I didn't find the pudding, but smeared it with custard. Delicious !!!!
Nadya
Yesterday I made this pie, everyone really liked it, I did not fry the almond petals. thanks for the recipe
Bee Sting Cream Pie
Nadya
Stеrn, how did you defrost the second part of the dough, otherwise, following your example, I also froze half?
Stern
Nadya , the cake is just wonderful !!!

Yes, the second part was both frozen and thawed. Defrost in the refrigerator (at night). And in the morning I pulled it out and let it warm up to room temperature.
Miracle777
Today I baked it - it's a fairy tale !!! I feel I will cook very often, easy and very tasty !!!!
Baked half of the portion (the second in the freezer) for rast oil. Although I tried to follow Lily's advice, there were mountains and hills anyway, it really didn’t affect the taste at all - the dough was delicious, the watering was mother dear !!! I cooked it with walnuts (it is very convenient to grind it with a rolling pin in a bag)
I cooked pudding according to the above recipe, but my husband and I liked it better without him for some reason, watering is enough! Half is gone and it's only lunch
THANK YOU!!!!!
kleskox35
Krosh, and I made watering with sunflower seeds, if your coconut can't stand, this is an option! Very tasty ...
Kitzun
Stelochka, yesterday my husband had a DR, baked your German bee sting cream pie. The guests were delighted! The birthday boy really liked it too! There were no problems with baking, only I made it for a full portion, and it turned out to be very tall. Baked in a detachable form 30 cm, so it rose, essno, above the form and part of the pouring safely glass on the baking sheet (I still felt something skipped - I put the form not on the wire rack, but on the baking sheet), which did not detract from the wonderful taste patty. Thank you, Stelochka, huge!
Caramel
Lyulёk, please tell me your recipe for the custard that you use in this cake.
Stern
custard

750 ml milk
100 grams of sugar
3 yolks
100 g flour (3 heaped tablespoons, as needed)
1 bag of vanilla sugar

100 g soft butter
1 tablespoon brandy

In a saucepan, boil 500 ml of milk with 50 g of sugar. While the milk is boiling, in a bowl, mix 50 g of sugar with flour, yolks, 250 ml of milk. Whisk thoroughly to avoid lumps.
Pour the whipped mixture into the boiled milk in a thin stream with constant stirring. Without stopping to stir, cook over low heat until thickened. Cool to room temperature. Beat the cooled cream with butter, add cognac at the end.

This is a full serving. For a Ø26 cm mold, make half.



Miracle777
Stella, doesn't this custard look like semolina? otherwise my husband didn’t like the one in the recipe, unfortunately (or my crooked handles are to blame)
nut
While Stella is gone, let me answer;) I made this cream, it doesn’t look like semolina porridge, only I first whipped the butter, and then, continuing to beat, gradually added the cooled custard mass, the main thing here is not to overdo it so that the butter doesn’t stratify. The cream is very tasty
Stern
Oreshechek, thanks for your help!

Miracle777, since the husband is so impressionable, add 1 table at the end of the beating. a spoonful of brandy.

Miracle777
Quote: Stеrn

Oreshechek, thanks for your help!

Miracle777, since the husband is so impressionable, add 1 table at the end of the beating. a spoonful of brandy.
I join thank you Nut !

Today I have already learned how to do it correctly, when I made a custard base for Creme brulee (she didn’t like her fussy husband either), but the creme brulee in the assembly was very good even with licking the bowl

I’m wondering if a condensed butter cream would fit here? I like more condensed milk and less oil (1 can per 100g of butter). Or will it be too cloying and ruin everything? Or something sour creamy gelatinous?
Stern
Quote: Miracle777

I’m wondering if a condensed butter cream would fit here?

Try it! I am always for experiments!
Miracle777
Thank you, I will definitely report the result, whatever it may be
March
Thank you very much for such an amazing recipe! The taste is just fabulous!
I made the dough strictly according to the recipe, but I won't say anything about the bun, because I ran to the store for the missing components of the spread. I shook out the dough, elastic and not at all sticky. Baked from half of the dough, the second is still in the freezer. The spread was not liquid at all. The proofing went on for about an hour, I started spinning and forgot about the dough. During baking, some bumps and bubbles began to appear on the surface, but the taste did not suffer from this. The only deviation from the recipe is that I squeezed the cognac, dripped rum essence.
The appearance, of course, leaves much to be desired (this is my constant misfortune, the little hands are crooked).
What can I say? I baked it in the evening and by the morning there was a small modest piece - everyone was just ashamed to be greedy. This is not a cake! This is a success! Thank you thank you thank you!
Bee Sting Cream Pie
Bee Sting Cream Pie
Stern
March, to your health! Bee Sting Cream Pie

The pie looks delicious!

Together we found out that the bumps appear if the spreading is unevenly distributed over the surface of the dough.
March
It seems so. I tried to apply the spread easily so as not to knead the dough. Probably underexamined somewhere. By the way, when everyone left, I stayed and without a twinge of conscience ate the last bite ... In the evening I will bake it from frozen dough. Already defrosting in the refrigerator.
Savvenok
dear! I was kicked out to you. just kicked out. to ask - is it possible to fill profiteroles with this cream?
Stern
Aaaaaaaa, my shy one came! And was not afraid ?!

So calmly fill your profiteroles with this cream! Just do exactly as it says in the recipe! If the cream remains (I don't know how many profiteroles you have), come, don't be afraid,
I'll teach you where to put it!
Savvenok
made a cream. It seemed to me that it was thick and not enough alcohol in it, the spoon was right there - is this normal? put it in profiteroles. maybe they will stand up and get married ... somehow a little dry ...

did according to the instructions - on the packet and yours.
Stern
This is something new! Usually they complain that the cream is liquid, but you have the opposite.
Savvenok
Well, okay. it was still a rehearsal. next time I will increase the milk. gram for 50? and I'll increase the cognac

thanks for the support
Elenka
Finally, I made the "second batch" of this incomparable cake! Tasty so hard to resist! Without the cream it is "more modest", but the honey spread is felt even better. The dough in this cake is very tasty, the honey soaks it so well that it fills the pores inside in places.
StellaThank you very much again for this extraordinary cake!

Bee Sting Cream Pie
Stern
Helen, dear, thank you for cooking!
I really thought that the "second series" would die untested!
Elenka
Stelochka, you know - I cooked that this option is no less tasty, but easier "in essence" and preparation.
This is me for everyone, in general, I say who has not tried it yet! Try it, fast, and it tastes magical!

By the way, my cake is with the addition of wheat sourdough (don't throw it away!), So its porosity is larger. This did not affect the taste in any way.

I really thought that the "second series" would die sobbing untested!
Oh, how much I still have untested at least once! Do you have time for everything !!!
Lozja
Stеrn, thanks for the recipe for a delicious cake! And a special thank you for the yolk cream recipe for those who don't sell puddings in the area.
There is a lot of cream. If you swallow one or two slices of the pie, then it's fine. And if you eat 4 pieces in one sitting, as I did, then there is really a lot of cream. But the cake is incomparable!

Bee Sting Cream Pie

Quote: Elenka69

By the way, my cake is with the addition of wheat sourdough (don't throw it away!), So its porosity is larger. This did not affect the taste in any way.

Can you be more specific? Sourdough dough proportions.
ksyushik
Well tell me please, in a multicooker you can make such a pie-on a large cartoon-the same proportions?
Elenka
Lozja, what a beautiful pie you have!
Regarding the sourdough ... I put 200g (100% wheat) of it in the dough, put all the ingredients, reducing the liquid (milk) to 100ml. I made the dough "by eye" followed further the kneading so that the dough turned out to be very soft (the consistency was like the first time this cake was kneaded without sourdough).
Perhaps my manipulations are not at all a guide to action. For me, the main thing in the recipe is liquid and yeast, and flour is as much as needed for the required consistency of the dough.
Well, I don't like to calculate exactly.
If I helped something, I will be glad.
Lozja
Elenka69, thanks, maybe I will somehow decide. I'm just starting to master the starter culture.

I just finished eating one more piece of pie (a smart girl, at 17-30 she had dinner with meat, as a decent systemist should be, and at 18-30 she remembered about the pie). And so I ate it and thought - where would it be, this dough, it was still possible to register, it’s too cool. Try to make buns, or what?
Elenka
Lozja, and buns can be. Stella has more recipes based on this test.
I honestly made a pie from a whole portion. I suffered with cutting a little of course. But there are so many eaters with a sweet tooth in the family that it was right.
I have this cake on the shore for special occasions, it is very attractive, willpower does not help to come off.
I understand you very much.
Stern
Lozja, to health Bee Sting Cream Pie and thanks for the report!
ksyushik
Good afternoon everyone. I read this recipe for two days. And today I made up my mind. I kneaded the dough for the whole portion. I thought to do everything in the oven. And at the very end I divided it into two parts. She put one portion in the oven, and the second in the multicooker. It worked great everywhere. I cut it into two parts. Smeared with pudding, stand cool. There is a lot of cream left. Instead of almonds, crushed walnuts were added to the spread.
I came to the conclusion that the cake can be baked in a slow cooker. With a silicone spatula, I scrubbed the spread from the walls onto the cake neatly, and with the same spatula helped him to jump out of there. Everything is super !!!!!!!!!
Thank you very much for the wonderful recipe.
Natusichka
Ksyushik! And where is the photo ?! I would like to see what happened in the cartoon
Stern
ksyushik, good health Bee Sting Cream Pie and thanks for the tip!

It's great that you can bake a cake in a slow cooker!
ksyushik
Yes, I still can't figure it out with the photo, I want it myself. Well, that is, I can take a picture, but I did not delve into how to proceed. You must definitely do it. And then I bake everything, thanks to all of you, everything turns out so well, but I can't show
Stern
Ksyushik, HERE see how to insert a photo. It's very simple.
afnsvjul
Save, help !!! I forgot to put butter in the dough. And I'm already proving the dough with a spread. What is the next? Should I bake or directly in a bucket?
Stern
No bucket! Bake! Everything will be OK!
Antonovka
Stеrn,
Stella, I don’t remember which of the girls at our last Moscow meeting advised me very much to bake this cake of yours, but I am so grateful to them. But you are more grateful for this recipe - thanks for posting :) I did it with coconut - I really liked it, on the weekend I will make a pie from the second portion of dough :))))
Stern
Antonovka, to health Bee Sting Cream Pie and thanks for the tip!
afnsvjul
Hurrah!! And the difference in taste is very noticeable, will it fit weaker? And I was upset, I didn't even bother to make pudding in advance.

........................ ......

I baked a full portion, it turned out to be something very large. now I'm thinking how to cut it better.
Antonovka
afnsvjul,
Great
Stern
afnsvjul, it's so clear that the dough went better without butter!

If it's very tall, cut into three cakes.
afnsvjul
Well, I finished assembling this giant !. : girl_love: I won't post a photo this time, my pie turned out to be very unpresentable, but terribly delicious !!! I will definitely work on my mistakes and take two. Then I'll take a picture.
Stella, thank you very much for very good. delicious recipe very good delicious cake !!!!
Stern
afnsvjul, to health Bee Sting Cream Pie and thanks for the tip!
Zarina
Hello everybody! I made a pie and was very pleased with the result. The spread, of course, meets the best traditions and the most demanding tastes. I also learned with bumps and pits, but I know that it's my own fault: I kneaded the bun in shape, and did not roll it out neatly. Everything else is shine. I even think that you can do without pudding. The dough is extremely successful. Thanks for the great recipe.Not in the subject, of course, but somewhere I read something like that, so there the spread was superimposed on the bottom of the mold, and the dough on top. The finished cake was then turned over. Everyone was also very praised.

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