{"id":2501,"date":"2026-10-02T10:50:06","date_gmt":"2026-10-02T19:50:06","guid":{"rendered":"https:\/\/la-casa-pacifica.com\/sabines-bakeaway\/bienenstich\/"},"modified":"2026-10-16T12:35:57","modified_gmt":"2026-10-16T21:35:57","slug":"bienenstich","status":"publish","type":"page","link":"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/bienenstich\/","title":{"rendered":"Tender Bienenstich \u2013 German \u201cBee Sting\u201d Cake"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><em>For a 24 cm (9-inch) springform pan<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ein wunderbar luftiger Bienenstich mit knuspriger Mandelkruste und einer cremigen Vanillef\u00fcllung. Die Kombination aus lockerem Biskuit, karamellisierten Mandeln und zarter Cr\u00e8me diplomate macht ihn zu einem echten Klassiker.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"925\" height=\"1024\" src=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/bienenstich-mandelkruste-mit-logo-925x1024.jpg\" alt=\"Bienenstich mit karamellisierter Mandelkruste und Vanillecreme, ein St\u00fcck auf dem Teller\" class=\"wp-image-2669\" srcset=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/bienenstich-mandelkruste-mit-logo-925x1024.jpg 925w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/bienenstich-mandelkruste-mit-logo-271x300.jpg 271w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/bienenstich-mandelkruste-mit-logo-768x850.jpg 768w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/bienenstich-mandelkruste-mit-logo-11x12.jpg 11w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/bienenstich-mandelkruste-mit-logo.jpg 976w\" sizes=\"auto, (max-width: 925px) 100vw, 925px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sponge<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 Eier, Gr\u00f6\u00dfe L<\/li>\n\n\n\n<li>1 pinch of salt<\/li>\n\n\n\n<li>215 g feiner Zucker<\/li>\n\n\n\n<li>155 g Mehl<\/li>\n\n\n\n<li>1\u00be TL Backpulver<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Mandelkruste<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>90 g gehobelte Mandelbl\u00e4ttchen<\/li>\n\n\n\n<li>35 g Butter<\/li>\n\n\n\n<li>35 g sugar<\/li>\n\n\n\n<li>1 tbsp honey<\/li>\n\n\n\n<li>1 pinch of salt<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Vanilla custard<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 g whole milk<\/li>\n\n\n\n<li>\u00bd\u20131 vanilla bean, depending on size<\/li>\n\n\n\n<li>3 egg yolks<\/li>\n\n\n\n<li>60 g brown sugar<\/li>\n\n\n\n<li>25 g cornstarch<\/li>\n\n\n\n<li>2 gelatin sheets<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cr\u00e8me diplomate<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250 g fresh whipping cream<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>The batter:<\/strong> Preheat the oven to 180 \u00b0C (350 \u00b0F) top and bottom heat and line the base of the springform pan with baking paper. Do not grease the sides \u2013 this way the batter can climb up nicely while baking. Separate the eggs. Beat the egg whites with the pinch of salt until stiff, gradually adding the sugar, until you have a glossy, stable meringue. Gently stir in the egg yolks. Mix the flour and baking powder, sift over the egg mixture and fold in carefully but thoroughly with a spatula. Pour the batter into the pan and smooth the top.<\/li>\n\n\n\n<li><strong>Baking:<\/strong> Den Biskuit bei 180 \u00b0C etwa 25\u201330 Minuten goldbraun backen und vollst\u00e4ndig ausk\u00fchlen lassen.<\/li>\n\n\n\n<li><strong>Die Mandelkruste:<\/strong> Die Mandelbl\u00e4ttchen in einer Pfanne ohne Fett bei mittlerer Hitze goldbraun r\u00f6sten, dabei st\u00e4ndig r\u00fchren, da sie schnell verbrennen. Kurz auf einen Teller geben. In derselben Pfanne Butter, Zucker, Honig und Salz bei schwacher Hitze schmelzen und leicht k\u00f6cheln lassen, bis die Masse goldgelb karamellisiert. Die Mandeln wieder einr\u00fchren, bis sie vollst\u00e4ndig \u00fcberzogen sind.<\/li>\n\n\n\n<li><strong>The vanilla custard:<\/strong> Soak the gelatin in ice-cold water. Slit the vanilla bean lengthwise, scrape out the seeds and add both seeds and pod to the milk. Slowly bring the milk to a boil. Meanwhile, whisk the egg yolks, brown sugar and cornstarch together thoroughly. Slowly pour the boiling milk into the yolk mixture while stirring constantly, then strain everything back into the pot. Heat over low heat, stirring constantly, until the custard thickens noticeably, then let it simmer for about 2 more minutes so the starch cooks through completely. Remove from the heat and dissolve the well-squeezed gelatin in the hot custard. Transfer the custard to a clean bowl, cover the surface directly with plastic wrap and let it cool to room temperature.<\/li>\n\n\n\n<li><strong>The cr\u00e8me diplomate:<\/strong> Whip the cream until stiff. As soon as the vanilla custard has cooled completely but has not yet set, gently fold in the cream in three portions.<\/li>\n\n\n\n<li><strong>To finish:<\/strong> Den Biskuit waagerecht durchschneiden. Die warme Mandelmasse z\u00fcgig auf die obere H\u00e4lfte streichen und fest werden lassen. Die Deckelh\u00e4lfte mit einem scharfen Messer in 12 St\u00fccke schneiden. Die untere H\u00e4lfte auf eine Tortenplatte setzen, die Cr\u00e8me diplomate darauf verteilen und die vorgeschnittenen St\u00fccke auflegen. Einige Stunden kalt stellen.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sabine's Tip<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bienenstich tastes at least as good the next day \u2013 by then the sponge and cream have soaked into each other beautifully.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you\u2019d rather skip the vanilla, you can also flavor the cream with tonka bean. Finely grated, it gives a particularly warm, rounded aroma.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/\">\u2190 Back to Sabines Bakeaway \u2013 all recipes, prices and ordering<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>F\u00fcr eine Springform mit 24 cm Durchmesser Ein wunderbar luftiger Bienenstich mit knuspriger Mandelkruste und einer cremigen Vanillef\u00fcllung. Die Kombination aus lockerem Biskuit, karamellisierten Mandeln und zarter Cr\u00e8me diplomate macht ihn zu einem echten Klassiker. Zutaten Teig Mandelkruste Vanillecreme Cr\u00e8me diplomate Zubereitung Sabines Tipp Am n\u00e4chsten Tag schmeckt der Bienenstich mindestens genauso gut \u2013 dann &#8230; <a title=\"Tender Bienenstich \u2013 German \u201cBee Sting\u201d Cake\" class=\"read-more\" href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/bienenstich\/\" aria-label=\"Read more about Zarter Bienenstich\">Read more<\/a><\/p>","protected":false},"author":1,"featured_media":2669,"parent":973,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"facebook_38049418078005200_1282801334912044":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"class_list":["post-2501","page","type-page","status-publish","has-post-thumbnail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Zarter Bienenstich<\/title>\n<meta name=\"description\" content=\"Lockerer Biskuit, eine knusprige Haube aus karamellisierten Mandeln und dazwischen eine zarte Vanillecreme \u2013 leicht und cremig zugleich. 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