Don't mention the "Bee Sting Cake" WAR ~ Review.

One of my all time favourite cakes is the Bee Sting Cake, it has a lot to do with my Mother and of course her Mother. The German Yeast Cake was always a big mover at Nana's house as well, it was always partnered with a cup of tea made in a pot which would send retro shoppers into foaming fit, fresh boiling water poured straight from a whistling jug. As Nana got older the water would boil for longer and longer until we upgraded her kettle.

Now that she has shuffled of to a floral recliner in the sky I still think of her whenever those quintessential Germanic moments come around...



My partners request for a Bee Sting Birthday Cake was promptly responded to: "Sure thing!"

With not enough time to make one on a Monday afternoon at the office, and the dinner being organised at the last minute - I decided to purchase one as my Nana used to do. Now here is a regret of mine: Not having asked(sometimes shouting) my Nana "Where do you get the cakes from?"

The local German cake maker has a reputation that is fairly well known for making reasonable pastry on a large scale, supplying many large Adelaide venues without the facility to do it themselves. I thought to myself....Self, here is an opportunity to test out The Rheinland Bakery on Port Rd. Hindmarsh. With a name like that you would assume they would know how to make a good Bee sting.

NO THEY DO NOT!!

Don't let the morbidly obese young human attendant shock you into a sense of security. I was thinking 'She/He?/It? is German, right?! She/He?/It? must eat the cakes, right?! This shop is fully German, right?!!' - FAIL!!

I was bitterly disappointed and I will not sit idly by and let these atrocities carry on! We must fight them on the beaches, and in our cafes, and in our towns. Do not let this sham continue! It is a sham because they feed on our past sensitivities, coaxing us in with 'The German' trickery and wham your choking on the asphyxiating sweetness of the cream filled delights that blinds the truth! They cannot make a decent German favourite, so how can I ever return to what is by all other accounts a reputable bakery?! I have been used - and would like to right the wrongs of the past!


Photo ripped off the web, Warren? took this phot0 at the Apex bakery in Tanunda, Barossa Valley South Australia. Now that is the real Rheinland!!
A search on the web reveals so many recipes for the beloved Bee Sting, here is one I ripped off a site as it has all the hall marks of a good Bee Sting:

Ingredients
Bienenstich cake mixture:
1 3/4 c. sifted all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
8 Tbsp. (1 stick) of real butter
2/3 cup granulated sugar
2 eggs, unbeaten
1 tsp. vanilla
6 Tbsp. whole milk
Almond topping mixture:
1/2 cup slivered blanched almonds
1/3 cup sugar
1/4 cup (4 Tbsp.) butter
1 Tbsp. milk or cream
Filling mixture:
2 and 1/2 Tbsp. sugar
2 Tbsp. cornstarch
3 egg yolks, lightly beaten
1 cup milk
1/2 tsp. almond extract
3 egg whites, stiffly beaten
a pinch of salt

Directions :
Preheat oven to 375° F (190deg.C Bloody Yanks).
Grease and flour a 9" spring form pan.
Sift together flour, baking powder and salt.
Cream the butter until fluffy, add sugar gradually, beating until light. Add eggs one at a time, beating well after each addition.
Add vanilla.
Add dry ingredients 1/3rd at a time alternating with the 6 tablespoons of milk.
Stir only enough to blend thoroughly.
Pour into the spring form pan.
The topping:
Heat together almonds, sugar, butter and milk or cream until the
sugar dissolves.
Pat a spoonful of flour over the top of the cake batter using the back of a spoon.
Pour the almond mixture evenly over the batter.
Bake 25 minutes or until cake tester comes out clean.
Cool cake while preparing filling.
The filling:
Combine sugar, cornstarch and egg yolks in the top of a double boiler.
Separately heat milk to scalding, slowly pour over egg yolk mixture, stirring constantly and quickly with a whisk.
Place over hot water, cook stirring constantly until smooth and thick. DO NOT ALLOW TO BOIL.
Stir in almond extract.
Beat egg whites, adding the salt, until stiff peaks form.
Fold egg whites into the yolk mixture.
Place a piece of wax paper over the top and chill.
Putting it all together:
When the cake has cooled, slice in half cross ways to
make two layers.
Place bottom layer cut side up on cake plate.
Spread with filling.
Top with the second layer with the almond glazed side up.
Refrigerate until time to serve.



Giles