Table of Contents
This bee sting cake (aka bienenstich) may look daunting, but it’s well worth the effort. Take each step at a time, and you’ll be surprised how easy it is to make. —Taste of Home Test Kitchen For filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly.
Preheat the oven to 350 degrees F, and butter and line a 9-inch springform tin. Beat together the sugar and soft butter until airy and creamy, and then add the honey. Add 1 of the eggs, beating it in with a tablespoon of the flour, and then the other egg with another tablespoon of flour.
Pour the glaze over the cold honey bee cake; it might dribble a bit down the edges, but don’t worry too much about that. The glaze stays tacky for ages (this is what gives it its lovely melting gooiness) so ice in time for the glaze to harden a little, say at least an hour before you want to serve it.
Keep the pan of glaze, (don’t wash it up), as you will need it to make the stripes on the bees. Divide the marzipan into 6 even pieces and shape them into fat, sausage-like bees’ bodies, slightly tapered at the ends. Using a wooden skewer, paint stripes with the sticky honey glaze left in the pan from icing the cake.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…