Limburgse Bienenstich
Limburgse Bienenstich Recipe from Limburg, Netherlands
Introduction
Limburgse Bienenstich, also known as Bee Sting Cake, is a traditional German dessert that consists of a sweet yeast dough filled with vanilla pudding and topped with caramelized honey and almonds. This delicious treat is perfect for special occasions or as a sweet indulgence.
History
The origins of Limburgse Bienenstich can be traced back to the 15th century in the region of Limburg, Germany. Legend has it that the name "Bienenstich" (which translates to "bee sting") comes from the story of a baker who was stung by a bee attracted to the honey topping of the cake. Since then, this dessert has become a popular delicacy in Germany and beyond.
Ingredients
- 250 g of butter or margarine
- 250 g of sugar
- 1 package of vanilla sugar
- 4 eggs
- 250 g of plain flour
- 0.5 package of baking powder
How to prepare
- In a mixing bowl, combine the butter, sugar, vanilla sugar, and eggs. Mix until a foamy mass is formed.
- In a separate bowl, mix the flour and baking powder. Add this mixture to the butter and sugar mixture.
- Mix thoroughly until all ingredients are well combined.
- Grease 2 round baking tins and fill them with the prepared mixture.
- In another bowl, combine the hazelnuts with butter, sugar, and milk. Sprinkle this mixture over one of the filled baking tins.
- Place both cakes in the middle of a preheated oven at 200°C and bake until they turn golden brown.
- Prepare the filling by cooking the vanilla pudding according to the directions on the package. Add sugar to the pudding.
- Once the pudding has cooled, add the creamed butter and mix thoroughly.
- Brush the pudding mixture onto the cake without the nut topping, then place the other cake on top of it.
Variations
- Add sliced almonds to the topping for extra crunch.
- Use a different flavor of pudding for the filling, such as chocolate or butterscotch.
- Drizzle the cake with melted chocolate for a different twist.
Cooking Tips & Tricks
Make sure to properly cream the butter and sugar for the main part of the cake to achieve a light and fluffy texture.
- Be careful not to overmix the flour and baking powder mixture to avoid a tough cake.
- When preparing the filling, make sure to cook the vanilla pudding according to the package instructions to achieve the right consistency.
- To prevent the cake from sticking to the baking tins, grease them well before adding the batter.
Serving Suggestions
Serve Limburgse Bienenstich with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
Cooking Techniques
Creaming: Creaming the butter and sugar together until light and fluffy is essential for a tender cake.
- Baking: Bake the cakes in a preheated oven at 200°C until golden brown for the perfect texture.
Ingredient Substitutions
Butter: You can substitute margarine for butter in this recipe.
- Hazelnuts: Almonds or walnuts can be used instead of hazelnuts in the topping.
Make Ahead Tips
You can prepare the cakes and filling ahead of time and assemble the cake just before serving for convenience.
Presentation Ideas
Decorate the top of the cake with a drizzle of honey and a sprinkle of toasted almonds for an elegant presentation.
Pairing Recommendations
Serve Limburgse Bienenstich with a cup of coffee or tea for a delightful afternoon treat.
Storage and Reheating Instructions
Store leftover Limburgse Bienenstich in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds before serving.
Nutrition Information
Calories per serving
Each serving of Limburgse Bienenstich contains approximately 350 calories.
Carbohydrates
Each serving of Limburgse Bienenstich contains approximately 40g of carbohydrates.
Fats
Each serving of Limburgse Bienenstich contains approximately 20g of fats.
Proteins
Each serving of Limburgse Bienenstich contains approximately 5g of proteins.
Vitamins and minerals
Limburgse Bienenstich is a good source of calcium, vitamin A, and iron.
Alergens
Limburgse Bienenstich contains dairy, eggs, nuts, and gluten.
Summary
Limburgse Bienenstich is a delicious dessert that is rich in carbohydrates and fats. It also provides a good amount of proteins, vitamins, and minerals.
Summary
Limburgse Bienenstich is a delicious German dessert that combines a sweet yeast dough with a creamy vanilla pudding filling and a crunchy nut topping. This recipe is perfect for special occasions or as a sweet treat to enjoy with family and friends.
How did I get this recipe?
I can still recall the sense of amazement I felt when I first saw the recipe for Limburgse Bienenstich. It was many years ago, during a visit to my dear friend Helga in Germany. We were sitting in her cozy kitchen, sipping tea and chatting about our favorite recipes when she suddenly reached for a worn, leather-bound cookbook on her shelf.
"Ah, here it is," she said with a smile, flipping through the pages until she came to a yellowed paper tucked inside. "This is the recipe for Limburgse Bienenstich. It's a traditional German dessert that my grandmother used to make for special occasions."
As she read out the ingredients and instructions, I was captivated by the rich history and tradition behind this delectable pastry. The name itself, which translates to "Bee Sting Cake," intrigued me, and I couldn't wait to learn more about its origins and how to make it myself.
Helga explained that Limburgse Bienenstich is said to have originated in the region of Limburg in Germany, where beekeeping was a popular industry. Legend has it that a group of bakers in Limburg once discovered a hive of angry bees in their bakery, attracted by the sweet aroma of their pastries. In retaliation, the bakers created a cake topped with crunchy caramelized almonds to placate the bees and prevent further attacks. Thus, the famous Bee Sting Cake was born.
I was fascinated by this tale and eager to recreate this delicious dessert in my own kitchen. Helga graciously agreed to teach me the recipe, and together we set out to gather the necessary ingredients. We started by preparing the dough, a rich and buttery mixture of flour, sugar, eggs, and yeast that would form the base of the cake.
As the dough rose and baked in the oven, we worked on the filling, a luscious combination of vanilla custard and whipped cream. The scent of warm butter and sugar filled the air, and I could hardly contain my excitement as we assembled the layers of the cake, spreading the creamy filling between the golden, fluffy slices.
Finally, it was time to add the crowning touch – the caramelized almond topping that gave the cake its signature crunch and sweetness. We carefully sprinkled the almonds over the top of the cake, then returned it to the oven to bake until the almonds were golden and fragrant.
When the cake emerged from the oven, I couldn't help but marvel at its beauty – the golden crust glistening with caramelized sugar, the creamy filling peeking out from between the layers of dough. It was a work of art, a testament to the skill and tradition of generations of bakers who had perfected this recipe over the years.
As we sat down to enjoy our creation, I felt a sense of pride and gratitude for the opportunity to learn from my dear friend and carry on the legacy of Limburgse Bienenstich. The cake was a triumph, a delicious homage to the bees and bakers of Limburg, and I knew that it would become a cherished recipe in my own collection.
And so, with each bite of that sweet, crunchy, creamy cake, I felt a connection to the past and a sense of joy in knowing that I had learned the secrets of Limburgse Bienenstich from a dear friend who shared not only her recipe but also her love and passion for the art of baking. It was a moment I would never forget, a memory to savor along with each delicious bite of that unforgettable Bee Sting Cake.
Categories
| Cake Recipes | Dutch Desserts | Dutch Recipes | Limburgish Recipes |