Today Dear Readers is the tale of a disaster. No, not this past weekend’s supposed Rapture that never was but The Bienenstich cake disaster to be specific. Oh I had all sorts of mighty plans of conquering the world with this or just bringing this to someone’s birthday (who shall remain nameless because I don’t want them to ask me where their cake was). But fate decided that it was not to be.
A former boss had once commended my cool under pressure during a meeting to one of my assistants. She likened me to a swan peddling furiously under water while staying calm on the surface. Whilst this was nice, this was not my usual modus operandi. If I am in crisis I let people know! I am not the graceful swan but that clucking chicken running around. And this is one of those instances.
Beinenstich or bee sting cake is a German cake that I first encountered in the Barossa Valley of South Australia. Smitten with this gorgeous soft briochey type of bread filled with custard and topped with buttery sugared almonds I knew it was only a matter of time before I tried to duplicate it at home. Little did I anticipate that it would all turn to custard-literally.
The custard in the centre is a gorgeously sweet and thick concoction. In fact from looking at the ingredients, you pretty much have the same custard as the stuff that fills those amazing Portuguese custard tarts. All I had to do was whip a little butter and then whip the custard and whipped butter together and I would have the custard buttercream of my dreams. Or so I thought.
The rest of the cake was done easily. I simplified the dough recipe and it didn’t seem to suffer for it and despite the fact that I had run out of slivered almonds and just used roughly chopped and sliced almonds (I started slicing them individually before realising that I had better things to do so I popped them in the food processor for some rough love) the cake part baked to a glorious bronzed beauty. I split it and then went for the custard. It seemed too watery and liquid so I put it in the fridge for half an hour hoping that it would firm up, much like a regular buttercream does.
I opened the fridge and to my horror refrigeration had turned it grainy. This was the custard that only just before was silky soft and gorgeous. I consoled myself with the fact that if The Rapture actually happened then I wouldn’t have to deal with the mess. Of course The Rapture was an anticlimax and the world kept spinning and I wondered what would be the explanation will be for this second round of rapture fail?
This Bienestich cake if you look at it from the top looks just fine and perhaps Mr NQN seeing this as over 6 feet tall would see no issues at all. But as a foot shorter all I can see is le disaster! So there it was, custardy inner dribbling out of the centre and I stuck a fork in just because I had spent so long baking the damn thing. The bread was sweet and soft sweetened and softened even more by the custard. The lemon zest and cinnamon gave the bread a bit more mystique and interest and the baked on caramelised butter and nut layer was just sticky, sweet nutty heaven and had appealingly dripped down the sides of the bread.
Is there such a thing as a disaster story with a deliciously happy ending? Perhaps in the case of The Rapture and this cake there is!
Please click to enlarge. As seen in HOME ideas www.homeideasmagazine.com.au
And in some much less disastrous news (much the opposite in fact), I was featured in the new issue of HOME Ideas magazine! I’m so honoured to be one of their “Best Clicks” and very, very chuffed to be the office favourite blog too! Time for a Happy Dance! 
So tell me Dear Reader, have you ever had a cake or cooking disaster? And are you a calm person under pressure or do you panic? And did you believe that the world was going to end the other day or know anyone that did?
Bienenstich Cake
Adapted from Barossa Food by Angela Heuzenroder
I will warn you that the custard recipe below turned out runny for me. I would suggest adding some custard powder to the heated milk mixture (about 1/2 or 2/3 cup of custard powder should do) to it and treat it like a vanilla custard slice that will set firm.
For dough
- 2.5 cups plain bread flour
- 1 tablespoon dried instant yeast
- 2/3 cup caster or superfine sugar
- 1 cup warmed milk
- 55g/2 ozs butter melted plus some extra for greasing the bowl and tin
- 2 eggs, beaten
- 1/4 teaspoon salt
- zest from 1 lemon
For nut topping
- 7 tablespoons butter
- 1/2 cup caster or superfine sugar
- 1 cup slivered, blanched almonds (I used whole almonds sliced up)
- 2-3 tablespoons milk
- 1 tablespoon honey
For custard filling* see note above about custard powder
- 4 egg yolks
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1.5 tablespoons cornflour
- 1.5 cups whole milk
- 8 tablespoon or 112g butter at room temperature
You will also need a round springform tin
1. In the bowl of an electric mixer fitted with a dough hook mix the flour, yeast and sugar and knead for about 4-5 minutes until elastic. Add the butter, eggs, salt and lemon zest and mix for another couple of minutes until it forms a cohesive but sticky dough. Grease a large bowl with butter or oil and place the batter in the bowl and cover with cling film. Place in a warm area to prove and rise for an hour or so. It was quite cold so I turned the oven onto 60C and then turned it off and placed it in there where it rose better.
Pre rise
After rising in lukewarm oven
Topping
2. Meanwhile make the topping by combining all of the ingredients to a small saucepan and stirring on low heat until the mixture thickens.
3. Preheat the oven to 170C/340F. Grease a 21cm/8.5 inch springform tin and line the bottom and sides (line all the way up the sides as it rises high) with baking parchment. When the dough has risen place it in the lined baking tin, cover with cling film again and allow it to rise again for another 30 minutes. Once it has risen again spread the topping mixture over the top of the risen dough and bake for 30-35 minutes. Cool in the tin.
Eggs and sugar go from this colour…
To this pale yellow after whisking
The resulting custard once milk is added
4. While you are waiting, make the custard filling. Bea the yolks, sugar, vanilla and custard powder (if using, see note above) in a heavy based saucepan until the yolks turn from a sunny orange to a pale yellow. Add the cornflour and milk and heat gently stirring constantly to ensure that there are no lumps . Cool to room temperature but do not chill. Whip the butter until it becomes light and fluffy. Beat the whipped butter into the cooled custard mixture. It should be smooth and hold its shape. Chill it to make it firm.
The custard buttercream
Custard buttercream spread over the bottom cooked cake layer
5. Remove the cake from the tin once cool and slice in half horizontally. Place it back in the springform tin and spread the cake with the cooled custard and then place the other half on top. Cover with clingfilm and chill until set-about 1 hour.
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95 Comments | Add your own
failing makes us human and this is the beauty of it !!Pierre
Still looks delish!
I am def not calm under cooking pressure, if something goes wrong in the kitchen I turn into a raging bull!
My worst kitchen disaster was apple cinnamon muffins with a crumble topping: somehow the topping was too heavy/dense and altho I sprinkled it over the top of the muffins, it collected in the middles and sank causing the batter to run over and out the sides of the muffin tin –> semi cooked muffin dough all over the bottom heating element of my oven!!! (Although I’ve not had such a disaster since, I HAVE learned to put my muffin and cake tins on an oven tray for baking …)
Well it looks scrumptious and was delicious, so I’d say it wasn’t a disaster at all, just not up to your high standards. xoxo Mum
Looks delicious runny or not. I haven’t had bee sting for years!
As long as it tastes good right?!
This is certaily an unusual cake, but it looks golden and crunchy. Failure in the kitchen just lets us know we will always be learning.
The flavors is all that matters in the end and this cake sound wonderfully delicious!
I’d still eat it!
Lorraine, you call this disaster? You should see a real disaster when I have one
I love the custard running through the cake. Looks so yummie! Have a great week!
It is a very tough critic who could call that a disaster, all those delicious sweet nuts and gorgeous gooey custard. I would be into it in a flash!!
No I didn’t believe the Rapture was about to happen, I can’t imagine what type of freak did…
I would like to think I am a swan in a crisis but I think hubby would say more like the roadrunner on caffeine.
Oh, cooking disasters, let me count the ways…however, in a genuine crisis, I ascend to a higher plane and get focused and determined.
But seriously I am a great fan of bee sting and think that, if it was yummy, it was a success!
Congrats on the kudos, too, well deserved.
Hi Lorraine, we have ALL had disasters in the kitchen – anyone who says they haven’t either doesn’t cook much or is a liar. The bienstich looks delish to me – I would absolutely still eat it.
Looks pretty darn good anyway
and congratulations on the HOME shout out, that’s fantastic!
My worst potential disaster came 2 years ago, when I was making a white chocolate mud cake for my husband’s family’s Christmas. It was my first attempt at this cake, and it was quite a large/high cake. I was planning to slice it through the middle and fill it with milk chocolate ganache. It came out of the over, seemingly baked, until I sliced it in half – the middle was still kind of gooey! Eek! Hoping they wouldn’t really notice it (as I was out of time to start again), I filled it with the ganache, and off we went. Everyone LOVED the slightly gooey centre – I told them it was all part of the plan, and quite a difficult recipe to follow to get the gooeyness just right! hehe
I can’t believe you’re calling this disaster when I’m practically drooling over the pictures! Looks so cook, and you said it tasted great, so even though it may not have turned out exactly the way you expected, it’s definitely a success in my book!
It looks gorgeous anyway Lorraine
oooh looks delish to me!
Looks yummy anyway!
I would be happy just eating the top piece without any custard at all … its not always about WHAT it looks like, its always about HOW IT TASTES and it looks VERY VERY GOOD !!!
my worst cooking disaster? Cooking scones on a tray that I didn’t realise was plastic….sigh….we had to wait for the oven and tray to cool before we could pry it off the rungs of the oven shelf…the tray looked a bit like the painting the Scream when I managed to get it out…and lets not talk about the scones.
Yes a disaster that still haunts me to this day. I was making a 6 layered gateau from My Greta Anna french cook book that I had bought as a teenager. It was quite involved seperating eggs using almond meal, which was unheared of in the 70′s. Is was baked in a spring form tin. when it was cooked I decided for some unknown reason to remove the sleeve near the sink full of water by sitting the tin on my hand then releasing the sleeve which was still quite hot, as it headed towards my arm holding the tin I jumped in fright and the cake fell into the dish water and sunk to the bottom! To this day when ever I look at the picture of the cake it saddens me.
Still looks delicious and ‘homely’
That cake still looks pretty good to me, especially since everything I bake goes so horribly wrong I literally end up in tears.
Well I’m usually calm in the kitchen, but if there is a complete disaster I get very very grumpy. Too the point I don’t want to serve the said disaster!
I would love to eat this cake you’ve made, it would not be a disaster to me
Rapture….What Rapture? Crazy to me.
I can’t tell the disaster really….
Oh Lorraine, I love that you’re brave enough to share your (delicious) disaster.
I have had far too many to count, but perhaps the worst was my son’s first birthday party. I left it until the day of the party to make – I know, what was I thinking? My Blue’s Clues cake turned into a Blue blob. We do not talk about the Blues Clues Incident to this day …
Sometimes the not so perfect looking food tastes the best in my opinion
I’ve had a few disasters in the kitchen – which is why I always make sure I have extra ingredients!
Lorraine!!!!!!!!!!!!! One of my all-time favourite cakes …the Bee Sting. I would gladly come over to your place if you were to invite me for afternoon tea, to have a slice of it.
Anyway, failures make us more determined to go that little bit harder the next time round, don’t you think?
Kudos for the mention in the Homeideas Magazine ….another feather!
We’ve all had our failures – in the kitchen and in life. Perhaps the runny custard makes this a Bee Sting pudding, rather than the cake?
My worst kitchen disaster was when I was in Grade 8 home economics class and made scones. Apparently I’d used plain flour instead of self raising and they were little rocks. It was a crushing blow to my ego as well because normally I was great at home ec!
I actually think your beesting cake looks delicious! I have disasters all the time. Take this weekend – the berry and apple crosata was not quite ready but 5 minutes later was on the wrong side of golden brown! Oops! I will still try your recipe!
If that is the worst tale you can tell!
! I’m sure one of my few favourite cakes was still perfectly edible!
Kitchen disasters: remember quite a few! Had some fave friends for dinner up north, all fab cooks. Decided on Vitello Tonnato as mains: poached veal slices served with tuna sauce. Managed to get beautiful ‘milk veal’ – all went perfectly. Ready early, I decided to slice the veal for the platter, overlapping the slices nicely and heavily napping them with cold, smooth sauce – covered, into the fridge it went. Well, we did take our time with drinks and the first course and I had not taken that beautiful platter out of the cold, had I! Saw a girlfriend doing so blanch – the sauce had solidified to an extent the slices could not be separated!
! One white almost stone-hard mess! Oh, with enough vino in us we merrily hacked the whole deal vertically and the taste was still fab – as with your Bienenstich cake! 
this makes me feel better about my inability to make jelly slice.
Heh
“Failure is Success Turned Inside Out”, TRUE!
Thank you for sharing your disaster today too!
DON’T ask about my first lemon merigingue pie (tried to impress a bloke)…as I might even start to cry
WHOO HOO!
Weird coincidence, I had my first Beesting this past weekend.
There’s a cute little patisserie near my place called “Caketown” and I stopped in on the weekend and saw this glorious little thing and asked what it was. When she described it, I had to have it!
Mine didn’t have all those almonds on top, just a small sprinkle and included a dollop of contrasting chocolate custard in the centre. It was DIVINE!
When I was a young teenage girl, I once accidentally used salt (thinking it was sugar). I woke up early to make muffins to impress my mum with freshly baked muffins for breakfast.I realised mid-way…and had to chuck the whole thing out. Was too devastated to make another batch!!! I think I went back to sleep after haha
That looks like a pretty tasty disaster Lorraine
My last disaster was a flourless chocolate cake which I made for friends coming to dinner and used a recipe I hadn’t used before (bad idea). I then put the messed up cake into small dessert glasses topped it with some double cream and made a raspberry sauce to go over the top.
Lorraine,
The cake looks devine…a lovely homemade look,just cut a slice, place onto a plate…a little sprinkle with sieved icing sugar on top and serve with a great coffee! It’s the flavour that counts!
Susie Q
My worst disaster was officially named ‘eff up cake’ by my partner! It was supposed to be a delicious coconut cake, however I misread the directions and added too much liquid, the result? A cake that literally fell apart the minute I loosened the spring form pan!
But, there’s a happy ending: I still get requests from my man for ‘eff up cake’ because, as he says, it was effing delicious and moist!
This doesn’t look like a failure to me, it looks like a big plate of deliciousness!
oh, have i ever had disasters! at least yours looks delicious while still intact. and oozing custard is far from anything too disastrous.
i recently commented on another blog about this, but i made a dairy-free cake for my sister-in-law. half of it ended up stuck to the pan (with no way to rescue it except a spoon). awesome
I am so glad you posted this Lorraine. Maybe one might consider it schadenfreude, but it’s good to know that even accomplished bakers like yourself have the occasional glitch. Having said that, it doesn’t look disastrous at all to me. From the top, it looks incredible. And what’s a little dribbling custard between friends eh?
I panic like a headless chook for small things (eg: who took my socks? moved my books?) but under real pressure I’m surprisingly calm (eg. rushing kids to emergency room!).
PS: sorry for the double comment, but forgot to say Congratulations on the mag mention. Yay!
I’ve just had the best belly laugh reading the various comments.
Disasters are always around the corner when baking. My almost near fatal one was baking a batch of scones straight after cleaning the oven with toxic oven cleaner. My house mate threw up. I couldn’t make them for years after that (and I still get teased about it).
I understand your disappointment though. When a recipe doesn’t live up to my expectations, I sulk big time.
PS – absolutely love Beesting cake – the last time I was in the Barossa we stayed virtually next door to the Apex Bakery – I had one every day!!! This is definitely on my Must Bake list!
So very many cooking disasters, starting with accidentally turning things blue (blood orange juice + egg-white = horribly blue-grey cake mix), continuing on through various pavlova failures (including the one that was all marshmallow and no crust) and most recently managing to leave a pot of poaching syrup on the stove overnight last night and waking to a terrible black mess in the saucepan. Fortunately, sugar is the best sort of black mess to have in your saucepan, as it will dissolve… eventually.
Yours doesn’t sound like a cooking disaster, just a recipe revise. If the people you are feeding the cake to didn’t know what you were aiming for, they will never know it was a failure! Of course, you may have missed the boat on that particular outcome by publishing it here…
cake disasters are not too uncommon in my kitchen, you’ve still convinced me to try this though, it looks amazing – and custard, it tends to regularly have a mind of its own
What a shame! My most recent failure was trying to recreate a dish from the MKR website – have you seen those recipes?! Almost all of them are incomplete! My pork saltimbocca suffered
No, wasn’t falling for the rapture thing… Was a bit worried about the people who believed it thought, I mean, what if they tried to kill themselves or something? Jeez.
Yours looks fine to me, I remember buying this cake from our local Dutch bakery when I was a little girl and it really was the custard that made it so delicious! I did tell you about the time I made scones with PLAIN flour, didn’t I…disastrous!
“…so I popped them in the food processor for some rough love) the cake part baked to a glorious bronzed beauty”—
Lorraine, Not only are your disasters superbly Fab, but you are a poet, as well.
I want a slice of this cake today. Might as well eat my heart out since the rapture is coming anyhow. xxx Kieses
Ha – what disaster?
This looks delish, would totally still eat it from any angle I’m looking at it.
Mr B and I recently ate friands with a spoon straight from the tins they were baked in. Tasted great, just ummm…..couldn’t get them out! Needless to say when we couldn’t stuff anymore in, the tin got thrown in the bin, friands and all and I learned that not all non-stick bakeware was created equal.
Looks yummy, even if you called it a disaster!
When I first attempted to make hot cross buns, it was a cold day and unlike yourself you though to turn the oven on low and then let it rise in there, I placed the dough elsewhere to rise. Well the turned out like rocks! Hubby joked and said we could use them as door stoppers, I threatened to throw on at him!
@ Oh, Jenny! Your gorgeous story about a recipe from ‘Greta Anna’ cookbook really made me think I should write a ‘memory’ book of those years! ‘Greta Anna’ was just the ‘greatest’ place to dine in the 60′s-70s’, I guess – It stood on the left side of Pacific H’way, somewhere up Gordon way in Sydney. Would you believe we would leave our beloved E Suburbs behind to have these tremendous (for the time) meals up north – and, I am sure there was a large Danish component to the menu. Problem: on the main H’Way, in a fog-bound area, with plenty of vino aboard – how to get home safely?
! Oops, methinks there was no RBT – what am Im saying? 
!
There was a time I mixed up bakind soda and baking powder and ended up with a super-flat dessert
Honestly, thought, I never would’ve realised there was antyhing amiss with this cake! It looks SWOON.
This looks delicious. What is a red on your disaster scale would be a pale yellow on mine!
I haven’t messed up baking too often, but when I do, the disaster is colossal and unsalvageable. And the worst part is that I can never figure out where I went wrong!
Oh my gawd, what memories! I haven’t had a beehive cake since I can’t remember when. I remember my parents buying them from time to time. I just loved the contrast of the thick, velvety custard and the crunchy sweet topping. I wonder if any bakery around here still makes them anymore, as they are so wonderfully old-school. Hmph, if not, I’ll just have to make my own with your great recipe.
It doesn’t look like a disaster to me – it looks fabulous. I’ve heard a lot about this cake but never tried it
I once had the golden opportunity to taste real German bienestich at a little bakery in Barrie, Ontario. The place was called Sigred’s, and while I am sure the dear lady has now retired, her bienestich has become the standard by which I measure all others. I have yet to find one that can compare!
As a side note, NEVER EVER EVER freeze a bienestich; the custard is never the same afterwards!
If you are passing through Maryborough in Queensland, call in at the little bakery in the main street, the Vietnamese chef’s ‘Beestings’ are just magic.
Lovely shout out in the magazine. But what a shame about the cake Lorraine! It looks fantastic to me, but it’s always disappointing when it doesn’t match the image you had of the thing in your mind’s eye.
I try to rise to the occaision gracefully when there’s a kitchen disaster, mainly because there’s always someone watching in a commerial kitchen!
I have been known to
1. scrape off burnt bits, 2. ‘creativley’ plate up, change menu items-oh, did it say cake? It’s actually triffe,
3. hunt through the freezer for anything I can whip up or chuck on top of sunken areas
4. Add lots and lots of arrowroot powder to thicken runny bits
5. Everyones favourite ‘sprinkle on enough icing sugar and maybe they won’t taste/notice it’
6. and even once…. at home,not at work though…. pull my first rejects out of the fail bin and reassemble them into whatever I could get away with as a dessert.
But let’s keep that our little secret,huh?
Disasters, especially baking disasters, are all a part of cooking and blogging. The ones we write about are usually only half of the ones that occur!
Disasters, especially baking disasters, are all a part of cooking and blogging. The ones we write about are usually only half of the ones that occur! Good job on the magazine mention!!
True to the magazines words you are a talented cook…although I’m sure even einstein had a few goes at the theory of relativity
There’s a chain of pastry houses/cafes in Perth called Miss Maud and as hubby used to be their IT guy I felt it my job as a good wife to be up to date with all their 101 cakes, biscuits and slices that they made…my FAVOURITE was the Bienenstich…it was a slice come cookie, shortbread base with a layer of caramelly/toffee slivered almonds on top and half the biccy was dunked in chocolate…it was DEVINE!!
I’ve had a million disasters…usually involving sweets, although the other week i had some freinds over for a BBQ and my friend wanted to watch me whip up the coleslaw in my new Thermomix, instead of 4seconds on speed 4, I did speed 7…coleslaw puree anyone?? so embarrasing! ;-P
A failure or not, that cake still looks incredibly gorgeous!
I’m sure it tasted great even though the custard was runny.
I am trying to figure out where the disaster is because this is one gorgeous cake!
Oh yes I had a teary disaster one year making a Birthday cake for my grandma. I had a brilliant idea of making a sheet of chocolate to wrap around the cake and create a rim that I could fill with berries.
This was years ago when I didn’t know about tempering chocolate. It was a warped mess and I burst into tears. I learned a) don’t do things at the last minute b) always have a backup plan c) my man actually has some good ideas in the kitchen (he rescued me from a chocolatey-teared mess).
Man.. all my baking ends up in disaster. I tend to blame aliens
This cake is creamy & dreamy, sorry to hear it ended in disappointment……I still would have eaten it. xo
It looks delicious to me! Definitely not a fail if it tastes good
Erm no, can’t say I thought the world would end so glad to see I was proved right
I don’t call that a disaster. It looks good (although slightly runny) and I get it tasted lovely!
Have I had any cooking disasters?Have I EVER! Lol, I would not classify your buenestich cake as a disaster, just more sloppy stuff to slurp up. Aint nothing wrong with that hehe. My best disaster was when I accidentally used honey instead of maple syrup for muffins and they turned out super rock hard. Lucy Liu in Charlie’s Angel style
If that is a disaster do not fear dear Lorraine- I once made a cake and forgot to put the eggs in!
when do you add the milk?
could use custard as puddle on plate? sounds very tasty!
Oh, these things can happen to anyone, and you’ve proven it. But that’s totally cool! Everything can’t be awesome, and any cook knows that. We have had cakes fall, macarons crumble, souffles deflate and cheesecakes crack. It happens. But does it taste good? That’s all that matters!
I’ve had too many disasters in the kitchen I’d probably best not go into them otherwise you’d be reading for a while
I still think your cake looks amazing, the oozing custard adds some charm to it! Also I love the nuts on top, that would be such a yummy texture too 
It doesn’t look like a disaster to me!
It’s because of things like this that I’m so not a baker, lol! I still think the cake looks gorgeous though, darling.
And a huge congrats on your feature!
A friend of mine thought that The Rapture was a new CD coming out by Beyonce. I’m completely serious!
Its the disasters Lorraine that make you a good cook … still looks fab to me …. my first disaster was cooking gnochi like pasta ….not good
I know its not meant to be like that but I have to say I love the gooey centre. It give it character and as Donna Hay would say “lickability”
I love it!
Oh my goodness – I had a disaster on Saturday! I tried to make the Tim Tam cake from Rasperri Cupcake but my presentation totally sucked – it looked more like a Tim Tam that had been dunked in a cup of tea! Still tasted great though.
I wrote about it here: http://cisforcheesecake.blogspot.com/2011/05/happy-birthday-to-me-tim-tam-cake.html
Wish my disasters looked as good as yours! lol
That is one good-looking disaster! I’ve had a fair few disasters myself…
looks delicious lorraine
Cakes and me aren’t good friends. Many disasters and I am sure many more to come for me. At least your disaster is still edible. mine usually goes into the bin
Gotta say, this looks pretty good to me Lorraine
I’ve had many things not turn out when creating my own recipes – too moist, not sweet enough. Sigh, it happens
I lvoe the sound of a Beinenstich cake, just beautiful!!! Must try one soon 
Heidi xo
I wouldn’t regard it as a disaster, it still looked very edible.
i’ve had countless disasters, but i pride myself on finding some other way to use what seems, at first glance, to have failed. one thing that’s unfixable? burnt cake.
You’ve brought back some memories with this post – I remember having this cake as a treat from a german bakery that used to be near my house. As a little kid, getting my mouth around it was near impossible and I’d end up with custard everywhere! It was delicious – I’m going to have to give your recipe a try (maybe using an alternative custard recipe
)
It looks amazingly delicious – thanks for sharing
still looks yummy!!! OH MY GOSH i have cooking/baking disasters CONSTANTLY. lol. i think i take on too many tasks at the one time and then something is BOUND to go pear shaped… i overwhip cream, i seize chocolate, i don’t cut cake layers evenly, my piping is really uneven.. the list goes on.. haha. ok so now i’m just starting to sound a bit pathetic..
ooh beesting cake – I try and keep away from it because it is just too too good – love it even with oozing custard
Oh! I love Bienenstich cake! Have become totally obsessed with it since I found a homemade version of it at the movie store/German bakehosue on Harris Street in Sydney. Has anyone else tried it there?
Bummer! It still looks beautiful, though! I kind of like the drippy part. You can just pretend that you did that way on purpose.
Congrats on the mag mention!
Yum! I think the runniness is because the German pudding is very different to a normal custard. And now there’s even this ‘bake-safe’ pudding that you can buy (in Germany – where I am now). Described here: http://www.germandeli.com/backfeste.html
I can send you some!!! If you want to give it another go
I’m German but have been living in Australia for the past 12 years and Bienenstich has always been one of my favourite cakes. This looks gorgeous. The best part about this cake are the crunchy almonds on top. Actually one of my elderly neighbours in Germany used to make it without any custard but with plenty of almonds. It was delicious.
Kitchen disasters? I’ve had many. I used to have a balloon whisk with a very heavy handle and it regularly made things tip (and create a huge big mess) if I leaned it against the side of the bowl on the double boiler. I ended up throwing it out.
I’ve forgotten ingredients, accidentally used baking soda instead of corn flour in a custard once (yuck), I’ve even forgotten to serve a dish at a party only to find it in the fridge after most people had left…
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