Bienenstich or Bee Sting Cake

May 112012
 

bienenstich

Bienenstich is a traditional German coffee cake and can be found in every German bakery. The name means literally “Bee Sting cake“. Why? There is a legend where the baker who baked the cake got stung by a bee because the cake attracted it. The topping are caramelized honey almonds.
Ingredients
4 eggs separated
80 g sugar
100 g flour
20 g potato starch
1 tbsp baking powder
200 g heavy cream
1 package Dr Oetker vanilla pudding
Topping:
200 g butter
100 g sugar
2 tbsp honey
4 tbsp heavy cream
1 package Dr Oetker Vanilla sugar
250 g sliced almonds

Baking Instructions

- Beat egg white until very firm.
- Beat egg yolks with sugar until foamy, mix flour with baking powder and add it to egg yolks.
- Carefully mix in firm egg whites.
- Grease a form diameter 22-24 cm (or layer it with parchment paper), then fill dough into  the form.
- For the topping  heat slowly butter with sugar, vanilla sugar, honey and heavy cream, stir continously, bring to a boil then add almonds. Let it cool off, stir it frequently then add it on top of the biscuit.
- Bake in pre-heated oven for 20 minutes on 180 C or 350 F.
- Meanwhile beat heavy cream until firm.
- Make pudding per instructions and mix it with the heavy cream. Keep it cool.
- Take the cake and place it on a baking grid, remove parchment paper, turn it around and let it cool off.
- Cut cake in half (horizontal) and spread a layer of the cream (the cream is in the middle).
- Keep it cool until you serve it.

 

 

 

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Duck Egg Brownies

May 022012
 

Do you know that you cannot only use chicken eggs but duck eggs for baking? I was lucky to talk to Katharina Davitt who lives on a farm in Oregon where she keeps Saxony ducks.

Saxony ducks are very gentle and smart birds, and love to learn new things.  They are very quiet for ducks and most of the time you don’t even know they are around.  They are rather laid back.  Our ducks have grown up with our 3 hunting dogs and they love to hang around together.  They are free ranging all day long, and roam around the meadow with a small stream and pond for swimming.  For more information about this breed see:
The eggs are collected first thing in the morning.  Ducks only lay once every 24 hours in the morning.  Our ducks free range all day long.  Their all day walking is very vital to the quality of hatching eggs and their health.  The duck house is kept above freezing and is cleaned daily.  This is important, since we live in the mountains, where it can get rather cold at night.  We also supplement their drinking water with vitamins, minerals, and probiotics to assure that the eggs are not deficient.

Buy duck eggs here

Brownies with Duck eggs by Katharina Davitt

duck eggs

Ingredients
1 1/3 cups granulated sugar
1 1/2 stick melted butter
2 Tablespoons water
2 teaspoons real vanilla extract
2 small duck eggs, use large eggs for cake like brownies (chicken eggs can be used instead)
1 1/3 cups flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
(3/4 cup chopped nut or chocolate morsels are optional

Baking Instructions
- Preheat oven to 350F.
- Mix the flour with the cocoa powder, baking powder and salt. Set aside.
- In a mix mix the sugar, butter, water and vanilla extract until creamy.
- Add the egg and mix until uniform in consistency. Mix in the flour mix. Grease a 9×12 pan.
- Add mix and bake for 20-25 minutes. Bake until a toothpick comes out clean.

brownies

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Quiche Lorraine

Apr 262012
 

quiche lorraine

Ingredients
Dough: 200 g flour
100 g butter
1 egg
½ package Dr Oetker Baking powder
½ tbsp salt TL

Topping
3 eggs
1 cup heavy cream
200 g German ham or bacon
200 g grated cheese (Emmenthaler, Gruyere, Cheddar or your favorite cheese)
salt and pepper, butter for the form

Cooking Instructions
- Mix flour with baking powder, salt, butter and egg and knead it until you have a smooth dough.
- Wrap dough in foil and place it for at least 20 minutes in the fridge.
- Grease a quiche form with butter and form a 1 inch high border.
- Cut ham in small cubes and spread them on the dough.
- Mix eggs with heavy cream, salt and pepper and pour it over the dough.
- Add cheese on top.
- Bake it in pre-heated oven on 400 F (200 C) for 30 minutes.

 

 

 

 

 

 


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Sweet Gifts For Mother’s Day

Apr 122012
 

sees candy

Mother’s Day is a big day in Germany as it is in the USA. Do you want to surprise your mom, sister, grandmother, or  aunt with something special? Here are two sweet possibilities – one to prepare in advance – a home made heart shaped cake – the other one to buy int he best chocolate store there is tine the USA: Sees Candy – the place to go if you would need a last minute gift.

sees candy
See’s has a Mother’s Day Gift Box that contains a wonderful assortment to give to your beloved one.  Inside this pretty lavender gift-ready box is a one-pound box of assorted Chocolates. This tempting assortment includes Butterscotch Square, Milk Bordeaux”, California Brittle® and other delicious See’s favorites.

Another good choice is the Keepsake Collection, a sweet candy duo, just right for your mom. It contains a one-pound box of Assorted Chocolates beautifully gift-wrapped with a decorative band and bejeweled flower. The charming Petite Keepsake Box includes a scrumptious Blueberry Truffle and a selection of milk and dark chocolates. A great keepsake when the chocolate is gone. Go to See’s chocolate & candy gifts website to see theses awesome gifts today.


Mother’s Day Home Made Heart shaped Cake

Valentine Cake
Ingredients
3 eggs
150 g sugar
1 pinch salt
100 g flour
1 Tbsp baking powder
6 sheets gelatine – Find them here
400 g frozen raspberries
200 g creme fraîche
400 ml heavy cream
1 package cake glaze Dr. Oetker, red – Find it here
100 g roasted almond slices
Baking Instructions
- Pre-heat oven to 175 degrees C or
- Grease the bottom of a baking form (round or heart shaped).
- Separate eggs, beat the egg white until firm.
- Mix egg yolks with 90 g sugar and the salt; beat until foamy using the double boiler method.
- Carefully mix in the firm egg white. Mix baking powder with flour and powder it over the egg mix and mix it carefully.
- Fill the dough into the form and bake it for 30 minutes.
- Let the biscuit cake cool off for 5 minutes then take it out of the form and place it on a baking grid, let it cool off completely, then cut it horizontal in 2 halves.

Filling
- Soak gelatine, defrost berries.
- Mix 200 g of the berries with 60 g sugar (puree them) and press it through a sieve.
- Add creme fraiche and mix it.
- Press all water out of the gelatine and mix it with the berries; beat cream until firm; before the berry cream gets firm add the whipped cream and mix it.
- Spread half of the cream on the lower heart piece; place second part on top and spread remaining cream over it.
- Add remaining raspberries on top and keep an edge of 1 inch (2cm).
- Make the cake glaze per instructions and pour it over the berries.
- Beat remaining heavy cream until firm and spread 2 third of it it around the outer edges of the cake where you would place the almond slices.edges.
- Fill  remaining cream into a frosting bag and squeeze little frames in the 2cm (1 inch) wide edge around the raspberries.
- Decorate the edges with almond slices.

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