Coppenrath&Wiese hat mit ihrem Bienenstich selbstgemacht / Nachgemacht - Original trifft Sally / Sallys Welt eine wahre Geschmacksexplosion auf den Kuchen-Tisch gezaubert. Die Geburtstagsfeier oder das Familienfest haben ab sofort eine neue Attraktion, die nicht nur das Auge sondern auch den Gaumen verzaubert. Doch was steckt hinter dem neuen Trend in der Kuchenwelt und wie können wir diese Köstlichkeit selbst zubereiten?

Coppenrath&Wiese Bienenstich selbstgemacht / Nachgemacht- Original trifft Sally / Sallys Welt

Translation:

[Musik] Hello and welcome to Konditorei Morath Therese and Servicewelt. As you may have noticed, we are known for making originals, and you have sent me some suggestions. Last time, I made the Coppenrath Herz cake from the Coppenrath & Wiese patisserie, not a ready-made one from the fridge. Today, I’m making the Master Bee Sting cake, a request from Murat and from some of you. Murat loves bee sting cake and he already told me this when we first met, asking me to make it like the one from Coppenrath & Wiese. Normally, some patisseries, bakeries or recipes call for a buttercream filling, but here there is a cream filling, so that’s what I’m doing today. Here’s what the cake looks like: it’s a sponge cake, containing a white mixture in the middle, and the finishing touch will be a kind of caramelised topping or crust.

I’ll begin by showing you the ingredients for the sponge cake.

- 7 egg whites - A pinch of salt - 120 grams of sugar - 170 g soft butter - 120 grams of powdered sugar - Some vanilla extract - 750 grams of flour - Some warm milk

I’ll mix everything, and since we don’t use baking powder, it’s extra important to make sure the ingredients are well mixed to achieve a light, fluffy sponge. Separately, I’ll start beating the egg whites until they are stiff, adding some salt and gradually the sugar, followed by the yolks, one by one, and some other ingredients. Then I’ll gently fold the egg whites into the cake mixture, alternating with the milk and flour.

Next, I’ll preheat the oven and pour the cake mixture into a 26-cm cake ring. After 25 minutes of baking, I insert a skewer to ensure the sponge is dry and cooked. Meanwhile, I’ll prepare the almond mixture for the topping. I’ll heat some cream with sugar, adding some vanilla extract and some sliced almonds, then I’ll pour the mixture onto the partially cooked cake and bake it again for a few minutes until it’s slightly browned. The recipe for the topping is 50 grams of cream, 50 grams of sugar, 100 grams of sliced almonds, and vanilla extract.

Remember, this isn’t about making the original cake cheaper or quicker, it’s about learning the process of making a delicious cake from scratch using fresh ingredients. That’s why we make our own originals, not copies. You can modify the recipe according to your own preferences and intolerances.
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