Bienenstich (Beesting)

You wouldn't believe me that I have been baking all week, with no posts to speak of, would you? Long story about my battery recharger being recharged with non-compliant batteries (lost of explodies), therefore the ability of my energy-hungry digital camera to take pictures was significantly compromised.

This week we have been enjoying the deliciously decadent and mostly-bad for you Bee Sting. This makes a lot, so be prepared to share. Actually, you have to share because of the amount of fat in the creamy filling alone (250g margarine. I kid you not. I freaked out after seeing how much margarine was required in the creamy filling). Though that didn't stop us from grabbing a few extra slices. This batch was made up to send to K's workplace, where it was a hit (as well as the Fig Date Nut Loaf, Apfelkuchen and Black Cherry 'Strudel' - all from The Joy of Vegan Baking). Needless to say, I am still recovering, though I have a lot more baking adventures on the horizon. This recipe comes from a vintage Dr Oetker recipe book, translated by my mum and veganised by me.

Equipment

You'll need a set of measuring scales, large bowl, a lamington pan (a rectangular pan with the following dimensions: 31cm x 25cm x 3cm (12in x 10in x 1.2in) or 18cm x 28cm x 3cm (7in x 11in x 1.2in)) and lots of human power for this one

Beesting (Bienenstich)

BASE

• 500g (1.1lb) plain flour
• 1 sachet of dried yeast (about 7-8g (0.25-o.3oz))
• 1t sugar
• 125mL of lukewarm soy milk
• 75g (2.6oz) sugar
• 1t vanilla extract
• 100g (3.5oz) of melted margarine
• Egg replacer to the equivalent of 2 eggs (I use Organ's No Egg)
  

Mix the yeast with the teaspoon of sugar and milk. Allow to stand in a warm place for about 15 min. The yeast mixture should become bubbly and rise.

Sift the four into a large bowl stir in the sugar and then make a well in the centre of the four. Add the yeast mixture to the well and cover with some flour, you should have a little flour mountain in the centre of the bowl. Distribute the remaining ingredients (margarine, vanilla extract, egg replacer) around this.

Now starting from the centre and using a wooden spoon start beating the mix together. Once it is all mixed find a comfortable chair and holding the bowl between your knees. Using both hands to hold the spoon, beat the mix vigorously until small bubbles form (this is the human energy required part- I guess you could mix using a beater with a dough hook, but I have always done this by hand. You may need a 'volunteer' to help if doing this by hand). The dough should be soft and shiny. Cover the dough in the bowl (with plastic wrap and a tea towel) and put in a warm place until it has doubled in size (usually takes about an hour, maybe less or more depending on the ambient temperature).

Butter and flour a lamington tin. Once the dough has risen, roll and shape it to fit in the tin- roll out the dough to a rough rectangle, then smooth out edges to fill inside the tin. Cover the dough in the tin while you make the topping.


TOPPING

• 100g (3.5oz) butter
• 150g (5.3oz) sugar
• 1t vanilla essence
• 10mL liquid glucose (corn syrup)
• 2T vegan milk (I used rice)
• 200g (7oz) of flaked almonds

Put all the ingredients, except the almonds, into a saucepan and stir over gentle heat until dissolved.

Remove from the heat and stir in the almonds. Allow it to cool to lukewarm, then spread it evenly over the dough in the lamington tin.

Again cover the dough and allow it to rise in a warm spot.

When risen bake at 180C (355F) for 15 to 25 minutes or until cooked. Use a skewer to check for doneness- start checking after 15min.

Be aware that the sugar syrup in the topping may bubble over- have a tray underneath in the oven to catch in drips- just in case.

FILLING

Okay, for the filling you need a stiff creamy-custard recipe. What I ended up doing was modifying the Pastry Cream recipe from The Joy of Vegan Baking.

• 500mL vegan milk (I used rice)
• 2.5T plain flour
• 4.5T cornflour
• 1/3 c sugar
• 2t vanilla extract
• 250g vegan margarine

Mix the plain flour, corn flour and sugar together. Add about 60 to 90mL of the rice milk and mix until it is a smooth paste.

Place the remaining milk in a saucepan and heat until it starts to simmer. Scoop out about 85mL/1/3 c of the warm milk and rapidly beat it into the flour/milk paste, using either a wooden spoon or a whisk. Turn down the heat to medium-low and quickly mix the paste into the simmering milk.

Keep stirring continuously until it is nice and thick. Take the saucepan off the stove, transfer to a bowl and beat in the vanilla extract. Cover and cool.

When the pastry cream is cooled, beat in all the margarine until light and fluffy using an electric mixer. Refrigerate until ready to use.

ASSEMBLY

Once the cake is cooled, slice it horizontally and spread on the filling. I tend to slice it into large pieces first then sandwich the filling in between. Replace top, and refrigerate for a bit before slicing into smaller pieces, as the filling may ooze out if too warm.