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Bee Sting Cake Original Recipe

Original Bee Sting Cake Recipe

Original Bee Sting Cake Recipe!

This original Bee Sting Cake – Bienenstich in German is one of the classic traditional cake recipes in Germany. There are several ways of making this cake. The simple version is preparing sweet yeast dough with a caramelized almond topping (pictured on the left). In some regions of Germany this cake is also known as Butter Cake – Butterkuchen. A more advanced version of this cake has a filling with either a buttercream or a vanilla custard (pictured on the right). I chose to prepare the family recipe which is the simple version, but with a vanilla custard filling. The amount of dough in this recipe makes either one cake on a baking sheet size 11″ x 17″ or two cakes in round spring-forms 11 inches in diameter or square springforms 9.4 inches.

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Ingredients for Bee Sting Cake dough:

  • 500 g (17.63 oz) of all-purpose flour
  • 1 package of dry yeast rapid rise
  • 250 ml (8.45 oz) of milk
  • 75 g (2.64 oz) of sugar
  • 1 package of Dr. Oetker vanilla sugar OR 1 teaspoon of vanilla extract
  • 100 g (3.52 oz) of butter
  • 1 pinch of salt
  • 1 egg size XL

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Ingredients for topping for the Bee Sting Cake:

  • 200 g (7.05 oz) of butter
  • 200 g (7.05 oz) of sugar
  • 1 package of Dr. Oetker vanilla sugar OR 1 teaspoon of vanilla extract
  • 4-5 tablespoon whipping cream
  • 200 g (7.05 oz) of sliced OR slivered blanched almonds

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Ingredients for filling for the Bee Sting Cake:

  • 1100 ml (1.16 qt) of milk
  • 1 vanilla bean OR 2 packages of Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
  • 3 packages of Dr. Oetker Vanilla Pudding OR Jell-O (85 g – 3 oz) Vanilla Cook&Serve pudding&pie filling
  • 100 g (3.52 oz) of sugar
  • 2 packages of “Whip it” stabilizer for whipping cream
  • 300 ml (10.14 oz) of whipping cream

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Preparation of dough:

Mix flour, yeast, vanilla sugar, sugar and salt. Add in melted butter, lukewarm milk, and egg and work it into the dough using the hooks of your electric hand mixer. Continue mixing until the dough is smooth. It should loosen from the sides and show some bubbles. Cover the dough with a towel and keep it in a warm place. Allow the dough to rise for about one hour, or until it has doubled in size.

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When the dough is ready, line the bottom of a baking sheet (I used a sheet size 11” x 17”) with baking/parchment paper. Add an extra 12.5 cm — 5 inches on the shorter sides so that the paper overlaps the baking sheet. Spread the dough evenly onto the sheet using a small rolling pin or using your hands. Fold the overlap of the paper so that it stands up on the sides. It makes it easier to move the cake with the paper from the baking sheet after baking. Set the cake aside.

Preparation of topping:

Melt the butter in a saucepan. Add 4-5 tablespoons of whipping cream and stir with a whisk. Add sugar and vanilla sugar or vanilla extract to it. Once the sugar is dissolved add almonds and stir with a wooden spoon until the ingredients are well mixed. Take the saucepan off the heat and let the mixture cool down. Spread the caramelized almond mixture on top of the dough. Let the cake rise for another 20-25 minutes.

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Preheat the oven to 200°C – 225°C (392°F – 437°F). Place the cake on the rack one level above middle rack and bake for about 15–20 minutes. When the cake has finished baking use a metal spatula to loosen the cake on each side of the baking sheet immediately so the caramelized almonds does not harden and stick to the sheet. Leave the cake on the baking sheet to cool. When the cake has cooled down, the unfilled version of the cake is finished and you can place it on a serving plate.

If you want a cake with filling,  lift the cake with the paper still underneath and place it on a cooling rack while preparing the custard filling.

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Preparation of custard filling:

Add the vanilla pudding powder and sugar to the milk and mix it until the vanilla powder is dissolved. Cut the vanilla bean lengthwise in half and scrape the seeds out. Add vanilla seeds to the milk mixture. Pour the custard into a saucepan and slowly bring to a boil while continuously stirring with a whisk. When the custard boils, remove from the stove. 

Pour the custard in a ceramic or glass bowl and cover it with a cellophane wrap that has been rinsed under cold water. This will help eliminate the skin that builds up on the surface of the custard. Add “Whip it” to the whipping cream and beat until stiff. Add the whipped cream to the chilled custard and mix with your handheld mixer until the custard is smooth.

Use a large knife to cut the cake horizontally all the way through while rotating the cooling rack. (You can also cut the cake in half before cutting it horizontally, which might make it easier). Spread the custard on the bottom part of your cake (the part with no almond topping). Use a larger spatula along the outsides of the cake and a smaller spatula to spread the custard on the inside.

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Cut the top of your cake into equal pieces (about 20 pieces if you used a baking sheet) before placing them back onto your cake on top of the filling (see pictures below).

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With the help of two large spatulas or a cake lifter, place your Bee Sting Cake on a serving plate. You can also sprinkle some powdered sugar on top.

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Traditional Thanksgiving Recipes

Traditional Thanksgiving Recipes. Thanksgiving Traditions and Tips you’ll be truly thankful for.

Traditional Thanksgiving Recipes

When I arrived in America, twenty-seven years ago, I didn’t know much about Thanksgiving or a meal prepared with traditional Thanksgiving recipes. Long before the days of Google, I looked up the translation of Thanksgiving the old fashion way, and understood it as a “thank you” but didn’t really know much about who gave and who received. I found a comparison to Erntedankfest—a religious harvest celebration in Germany which takes place in October.

Throughout the years, I’ve learned that this special American holiday dates back to 1620, when the Pilgrims from England arrived on the Mayflower and landed on Plymouth Rock—about 40 miles away from Boston, Massachusetts. They met the Wampanoag Indians, and with their help, learned to survive their first cold Winter. A year later, in 1621, the success of the harvest led to a three-day festivity which called Thanksgiving, which they celebrated together.

Two hundred years later, during the Civil War, Abraham Lincoln declared Thanksgiving a national holiday in 1863. So, the last Thursday in November it is! Lincoln also made the “Big Bird” the main meal for Thanksgiving. And today, the turkey tradition continues all across this great country.

Every year, I cherish Thanksgiving and honor the tradition and true meaning of this very special holiday. It’s really about family and friends coming together to share a meal prepared with traditional Thanksgiving recipes—and appreciating all that they have in their lives. Although it’s not a religious holiday, people are thankful in their prayers, in their words, and in their actions, for the food (the harvest) for which they are about to share. In the end, it doesn’t matter the time or day, what heritage or what culture, all that matters is that we live in the moment—conscious and thankful of our good fortune—surrounded by those we love.

Scroll down to the traditional Thanksgiving recipes.

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Oma’s Favorite Traditional Thanksgiving Recipes to celebrate:

Click titles for traditional Thanksgiving recipes. Click photos to enlarge.

Butternut Squash Soup

Pumpkin Soup 12

Pickled Sweet and Sour Butternut Squash

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Homemade Corn Bread

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Sweet Potatoes with Apples in Maple Syrup

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Stuffed Thanksgiving Turkey

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Green Beans with Mushrooms and Corn

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Cinnamon Pears Topped with Cranberry Sauce

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Danube Waves Cake

Danube Wave Cake Recipe

Thanksgiving Cupcakes

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Fruit-Filled Shortbread Cookies

German Butter Cookies Recipe

Your Thanksgiving planning. It starts now.

If you’re hosting Thanksgiving this year, you know there’s a lot to do. The more you can prepare ahead of time, the more time you have to enjoy with your family. So, on that note, here are some time-saving tips that are sure to pay dividends when loved ones start filing up around your kitchen.

1. Figure how many guest you will have.

2. Write down which traditional Thanksgiving recipes you want to try and write down the ingredients you’ll need.

3. Make a list and go shopping.

4. Start baking/cooking what can easily be stored ahead of time. Think freezer, refrigerator, and even tin boxes. Some recipes can be completed and stored. Others can be started and brought out at the last minute for quick touch up before serving.

Making a Traditional Thanksgiving Recipes

Traditional Thanksgiving Recipes Shortcuts.

Having made all my recommendations for the traditional Thanksgiving recipes, I know some are more time consuming and labor intensive than others. Nevertheless, they’re all worth it. Especially when your guests ask for seconds. And you have these secrets up your sleeve.

Green beans with Mushrooms and corn | Complete and freeze. Microwave when ready.

Butternut Squash Soup | Freezes nicely. Just add fresh whipped cream and home-made croutons before serving.

Pickled Sweet & Sour Butternut Squash | Complete ahead of time and refrigerate. The marinade makes it taste even better with time.

Cinnamon Pears Topped with Cranberry Sauce | Refrigerate pears with the water you cooked them in. The cranberry sauce can be kept covered and refrigerated. Or, in a pinch, use canned fruit and prepare on Thanksgiving day.

Thanksgiving Cupcakes | Prepare. Decorate. And freeze. When ready, thaw and serve.

Danube Waves Cake | Freezes and thaws just fine. Just add the final decorations before presentation.

Fruit-Filled Shortbread Cookies | Stores well in a tin box. However, this is a great recipe to make with children. Have them assist you while you share the story of the pilgrims and Indians. Make it a great memory and a yearly tradition.

Turkey Stuffing | If you wish to add turkey liver to your recipe, you won’t be able to get to it until your frozen turkey is thawed. Try store-bought chicken liver and make your stuffing ahead of time and freeze.

Serving Traditional Thanksgiving Recipes

If you take advantage of these recommendations, you’ll be way ahead of schedule. All that’s left to do on Thanksgiving is make the sweet potatoes, fix the turkey, and set the table with the good stuff—your fine china and silver. And don’t be afraid to delegate responsibilities. In my house, my daughter-in-law cleans the silver and prepares the sweet potatoes, and my oldest son is in charge of the bird. All the other work is divided amongst the family. And as far as I’m concerned, my work is done. With smart planning, I get to enjoy more time with my grandchildren. And for that I’m thankful.

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Thanksgiving decoration ideas. Simple but beautiful.

Carved potatoes and apples with tea light candles inside. Click for instructions.

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At Oma’s, you always save room for dessert.

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Wine is fine. Cider is finer.

I love wine. Especially the reds. However, if you want to mix things up for  Thanksgiving, why not offer hard apple cider instead of the traditional white wines that usually accompany poultry. Here are three of my favorites: Woodchuck, Johnny Appleseed, and Cidre by Stella Artois. Most are available locally. Serve cold and enjoy!

BONUS: Click for Oma’s favorite white wines and martzen-style beers for fall and winter.

German After-Dinner Drinks:

Berentzen Apple Corn (serve cold) & Jaegermeister (serve extra chilled)

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A Fun Thanksgiving Activity: Create a Matchbox Advent Calendar.

With advent starting on Sunday, November 29th this year (and ending on Thursday, December 24th), Thanksgiving is the perfect time to keep the kids (and some adults) busy with a project they’ll love to hang on the wall. This advent calendar, made from empty matchboxes, is great countdown to Christmas. Click here for instructions.

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 Happy Thanksgiving 2015

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With many blessings, your Oma