Monday, August 19, 2019

Saturday Dinner, Risotto, Movie.

Saturday night I cooked a Sirloin Steak. Never had one before, cooked sirloin roasts but not steaks. It was pretty good. I made a shallot in red wine sauce and served it with a mushroom risotto made in the Instant Pot. First time I have done a risotto in the IP and I was trying not to cook too much so it ended up a tad to liquidy, so next time I had better use more rice - I had cut down everything, but still had too much liquid. It still tasted very good even if a bit runny. I had been to the Victoria St. Market again, to get bananas (we eat one every day) and, as usual, bought other stuff including the Bienenstich I bought before. We both really like it. Yes Birgit, if you are reading this, you were right with the name. It was even displayed this time. Later - duuh, I have just realised it is Bee Sting Cake and I am almost positive I published a recipe for it once before, will have to check it out. Yes, I did, in November 2016, I even called it Bienenstich which I had forgotten, but not the name Bee Sting.  What a lousy memory although I did remember eventually I guess.

Sunday night I decided to try a risotto again, just a simple one without mushrooms, well I didn't have any left anyway. It worked, it was very good.

I watched Sabrina on Sunday night, one of my favourite movies. They have been playing Audrey Hepburn movies all day today. Wish I had realised. I have always enjoyed her movies. Saw the last few minutes of My Fair Lady when I turned on. I was tempted to watch the next movie but it wouldn't end til after I normally go to bed. I always enjoy Humphrey Bogart movies too.

Anyway, for those of you who are baking enthusiasts, here is a recipe for the cake"

Oma's Bienenstich Recipe (Bee Sting Cake)

Cake Layer Ingredients:
2 eggs
¾ cup granulated sugar
1 cup flour, all-purpose
1 tsp baking powder
pinch salt
½ cup milk
1 Tbs butter

Topping Ingredients:
¼ cup butter
¼ cup granulated sugar
1 ½ Tbs honey
1 Tbs whipping cream
1 cup almond, slivered
½ tsp vanilla extract
Filling Ingredients:
2 cups whipping cream (minus the 1 tbsp in topping)
2 Tbs granulated sugar
2 Tbs instant vanilla pudding powder

1. Cake Layer Instructions:

2. Preheat oven to 350 °F.

3. Into large mixing bowl, mix eggs and sugar until thick and creamy.

4. Stir flour, baking powder, and salt together and stir into egg mixture.

5. Heat milk and butter to just about boiling (I microwaved for about 30 seconds), stir, and mix into batter.

6. Pour into greased 9-inch springform pan. Bake for about 20 - 30 minutes until firm to touch and wooden toothpick inserted into center comes out clean.

7. Meanwhile, make the topping!

8. Topping Instructions:

9. In a small pan, melt butter over low heat. Add sugar, honey, and whipping cream, stirring continually.

10. Bring to boil, and boil gently for 5 minutes, stirring continually.

11. Stir in almonds and vanilla.

12. Set aside to cool slightly and carefully spread topping on cake immediately as it comes out of the oven.

13. Set oven to broil

14. Broil cake for a few minutes until the top is nicely browned being careful it doesn't burn!

15. Let cake cool on a wire rack. Remove outer ring from spring-form carefully.

16. Filling Instructions:

17. Whip cream, sugar, and instant vanilla pudding powder until stiff.

18. Cut cake in half when cold.

19. Spread filling on bottom layer.

20. Place top layer on top of filling. To make it easier to serve, cut this top layer first into wedges and then place on top of filling.

21. Keep refrigerated until ready to serve.


1. If the topping gets too thick before spreading on cake, add an extra tablespoon of honey and/or cream and reheat.

2. Place the outer ring of the spring-form pan back around the bottom layer in order to neatly put the filling on the cake. Place the top layer into the pan. Let sit in fridge until needed. Then remove the outer ring. Nice and neat!

3. Bienenstich with the "chewy" topping can be difficult to cut through neatly without the cream filling squeezing out. It really is best if you cut the cake into 2 layers, cut the top layer into serving size wedges before you place them neatly on top of the filling. Makes for neater serving.

Have a great day


  1. I've never cooked a sirloin steak although my mother made it often.

  2. Yes, Bee Sting but I always called it Bienenstich and loved it when my mom made it and it came out of the oven warm..yum! She also made, with the same yeast dough, these cakes but with German plums, cherries, apple..etc...and dripped custard all over it and baked it. It is sooooooo good.

    1. Sounds good Birgit although I have never been a devotee of fruit pies or cakes. I do like the custard fillings though. Tried another cake which was similar but basically flaky pastry filled with custard and an icing sugar topping.

  3. That cake looks so delicious, but all of those steps. You know I'll never do that. I need to come to Canada, hang out with you, and buy one.

    1. Dunno about anything else Liz, but you certainly need to come to Canada. We can buy a whole Chocolate Wave Cake for $40 and much as I like Bienenstich, that beats it for me, but then I am a chocoholic.

  4. You shared nice dishes. Mind blowing dishes.