Mother, how worth I am: the bee sting cake

The bee sting cake, also called Binnishtish, requires quite a bit of investment, but it will totally pay off for you

Merav Shiner-Danchenko

09/23/2022

Friday, September 23, 2022, 07:00

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The beginning of the year is the time to invest.

The bee sting cake in five layers (Photo: Nimrod Saunders)

Binnashtish cake (the bee sting) is an Ashkenazi, old and well-known yeast cake with honey, filled with a rich and delicious cream and decorated with a wonderful almond lace.

It reminds me exactly of my late grandmother - so simple, but also so luxurious. Loaded inside with everything good, soft and sweet and topped with lace and is all magic and love. Making this cake takes time and patience, but there's nothing like starting the new year with great splendor and taste Excellent. Happy and sweet New Year, full of all good things.

The bee sting cake is fancy

Recipe by: Merav Sheiner-Danchenko, Walla system!

Food

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• 60 minutes of work

• 24 hours total

• For the advanced

• Diameter 24 cm

• Eastern European

• vegetarian

• Recipes for Rosh Hashanah

• milky

• desserts

• Pies

• cakes and cookies

• kosher

Like a queen on the holiday table - bee sting cake filled with mascarpone cream

Ingredients

• For the dough:

  • 3 eggs

  • ½ cup of milk

  • ¼ cup honey

  • 1 teaspoon almond extract

  • 3 cups flour

  • 1 tablespoon dry yeast

  • 1 teaspoon salt (flat)

  • 90 grams of melted butter

• For the vanilla cream, step one:

  • 400 ml per milk

  • 300 ml of sweet cream

  • 100 grams of sugar (half a cup)

  • 100 grams vanilla pudding powder for cooking (bag)

  • ¼ teaspoon vanilla specialty (permission)

• For vanilla cream step 2:

  • 400 ml of sweet cream

  • 50 grams of mascarpone

  • 80 grams of powdered sugar

• For the almond lace coating:

  • 90 grams of butter cut into cubes

  • 70 grams of sugar (about a third of a cup)

  • 65 grams of honey (3 tablespoons)

  • 40 ml of sweet cream (2 tablespoons + teaspoon)

  • 100 grams sliced ​​almonds

  • Pinch of salt

• For the syrup:

  • 100 grams of honey (4 and a half tablespoons)

  • 100 ml

  • 25 ml of brandy (2 tablespoons)

• For the conversion table click here >

Preparation

How do you make a fancy bee sting cake?

• 1

  Start the day before with the preparation of step 1 of the vanilla cream:

  pour the milk, cream, sugar, vanilla and cooking pudding powder into a medium saucepan and whisk well.. Cook on low-medium heat while constantly stirring with a whisk for about 4-5 minutes until the batter thickens Thickens and turns into a pudding.

  Remove from the heat and continue to cook for another minute.

• 2 Transfer the cream to a heatproof container and cover with cling film directly on the cream in order to seal it to air and to prevent the formation of a crust.

  Transfer to the refrigerator to cool for 5-7 hours.

• 3

  The next day, prepare the dough:

  put the eggs, milk, honey and almond extract into the mixer bowl and whisk well by hand.

  Put in the flour and yeast and start kneading with a guitar hook slowly for about a minute.

  Increase the kneading speed to medium and gradually pour in the melted butter - in this process the dough becomes more elastic and sticky.

• 4 Add the salt and cook for another 10 minutes.

  At the end of the kneading, if the dough hangs on the hook and a 'gluten mesh window' is formed (a transparent and shiny membrane that does not crack), the dough is ready.

  Let rise in a floured bowl with a breathable cloth cover for about two hours until the volume doubles.

• 5 Lightly flour a work surface and place the dough on it.

  Release the volume by vigorous puffing.

  Put into a ball for about a minute and transfer to a baking sheet lined with baking paper on the bottom and sides (for a cake with three layers of dough - a 22 / 24 cm diameter pan, for two layers of dough - a 26 cm diameter pan).

  Cover with a damp towel and leave to rise for 20 minutes.

• 6

  Meanwhile, prepare the almond lace:

  in a medium pot, cook all the ingredients for the lace coating, except for the almonds.

  Cook over medium heat, stirring constantly, until all the ingredients come together into a smooth texture.

  Add the sliced ​​almonds and cook for another 3-4 minutes until the mixture becomes a little thick with a caramel brown shade.

• 7 Transfer the boiling almond mixture onto baking paper cut to the diameter of the pan in which the dough will be baked.

  Flatten using a graduated plate or a large spoon into a circle shape.

• 8

  Bake the cake:

  heat the oven to 175 degrees and place the circle of almond lace (without baking paper) on top of the dough that has risen again in the mold.

  Put in the oven and bake for about 35 minutes until a toothpick test is dry.

  The cake should get a deep amber shade and the almonds a brown shade.

• 9 Take the cake out of the oven and place it on a board for 10 minutes.

  Gently remove from the mold and transfer to a cooling rack for at least 30 minutes.

• 10 While the cake is baking, prepare the second step of the vanilla cream: put all the ingredients in the mixer bowl with the whisk and beat for 3-4 minutes (scoop from the bottom occasionally) until you get a thick and stable cream.

  Cover with cling film and put in the fridge.

• 11

  Preparation of the syrup:

  in a small cauldron, cook the honey and water for about 3 minutes until the liquid is transparent and thin.

  Add brandy, mix well and put in the fridge.

• 12

  Cutting the cake:

  divide the cake into three or two equal discs - measure the height of the cake, divide into three/two and mark with a toothpick (you can do this at two horizontal points and it is easier to cut evenly. Pour syrup on top of the two bottom layers and leave a little syrup for the top layer.

• 13

  Combining the creams:

  transfer the first cream we prepared to a mixer bowl and whip at high speed for about a minute until the cream opens and has a smooth texture.

  Be careful not to whip too much so as not to break the cream.

  At the end of the whipping, put in the second cream and fold with the help of a large ladle in airy and soft folding movements only until the two creams come together.

  Do not exaggerate so as not to break them.

• 14 Assembling the cake: Place the bottom layer on a large, flat serving plate.

  Put the combined creams in a piping bag with a serrated tube and sprinkle in circular motions.

  Place the second layer and continue to pour the cream over it in the same way.

  Finally, place the top layer with the almond lace and pour a little of the syrup we have left.

• 15 Put the cake in the fridge for an hour, take it out and serve it proudly and with a Happy New Year.

  Drizzle the cream in circular motions (Photo: Nimrod Saunders)

  Place the second layer and continue to pour the cream over it in the same way (Photo: Nimrod Saunders)

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Tags

• Pie

• Pies

• the bee sting

• recipe

• honey

• New Year