Bienenstich Blechkuchen: Ein süßer Genuss für die ganze Familie! - Vanillecreme & Mandeltopping

Hello my dears, welcome to my baking studio and welcome to a new video! I'm the Kuchenfee, I'm Lisa and today I'm going to show you a...bee sting? Somehow? Slash moon cake? Slash sheet cake? I'm going to show you something super delicious, the exact recipe, the exact measurements of what I have here is of course linked in the description box. So if you're wondering, well, I know the 3 eggs, but how much sugar is that, how much butter is that? No, we don't have butter. How much milk is that? Then just take a look at the description box, the recipe is linked there. And then I would say, let's go! The first thing I do, I feel like 90% of the recipes are the same for me, is that I first whip up the sugar-rich carrot. Then I add a vanilla sugar, as well as regular granulated sugar and a pinch of salt. And then I whip up the whole thing for about 10 minutes until it's nice and fluffy. While my machine is running for a few more minutes, I've already prepared my baking sheet. Just a standard large baking sheet with a baking frame and of course a bit of parchment paper. And what I've already done is preheat my oven. And now that all of that is out of the way, I'm just stirring in my dry ingredients. And then we can move on. I'm using regular 405 flour here, and some ground poppy seeds. So nothing wild. Ah, a little side note. If you don't like eating poppy seeds, you can definitely replace them with ground nuts. That should also work wonderfully. That's enough. That was about 8 minutes. I know that because this food processor, which I've been using for a while, has a fun timer function. And I can either set it on the timer or just watch how long something takes and I can give you more detailed data instead of saying, about 10 minutes. With this food processor, it was 8 minutes for me and the result is as nice and foamy as I want it to be. If you're interested in this beautiful piece, just stop by your local roller market. That's where I got it. And the cool thing about this machine is not only that it has 1000 watts and this bowl fits 5.5 liters, but also that there are a lot of fun additions. A meat grinder, a really nice glass mixer attachment, for example. A shredder, what's it called? With which you can grind vegetables and stuff. Really cool things. So if you want to take a look at them, definitely stop by. I'll link the device to you, as well as everything you need to know about the recipe. Otherwise, definitely stop by the roller market, because that's where it should be, so you can take a closer look at it and just have a little fun. In the household goods section, there's always something to find. For example, fun fact, this rubber lip here, which I already have. Just like this one, I can show you. These three others here, which I've had since my training. I bought them for my final exam back then. And since then they've been with me and still look great. Just stop by later and go for a walk. So, my dry ingredients have come to my eggs. Now I'll add the milk, then I'll stir it all up. You can fold it in a bit. But you could also just stir it up with the food processor. But I'll do it... Oh, the oven is preheated as well. Perfect timing. I'll do it quickly with my hand. And then the whole thing goes into the preheated oven. And in the meantime, we'll take care of the roasting mass of our bean paste, which we'll put on top. One after the other. While my crust is baking, I'll take care of my roasting mass, as announced. I already have milk in my small pot. Now I'll add some honey. Some special honey. It's from the community. Martin, if you see this, thank you for sending me your delicious Cologne honey. I mean, he didn't have much. But thank you very much. I'll put this in my small pot. Just like the sugar. And then I'll just cook it for a few minutes until your kitchen smells brutally delicious and the oven or the crust is ready. And then we'll continue. Oh my god! If you can smell this! Roasting mass is my... my ultimate enemy. It just smells so delicious. I'm already looking forward to the result. Oh man! I think that's also one of the reasons why bean paste is my favorite cake. That's why. This has now been simmering for about five minutes. I'll turn off the heat now. You can also use other nuts. If you don't like almonds, you can also use chopped hazelnuts for example. And if you still have hazelnuts in the dough, then you have a hazelnut bean paste story. I also imagine it to be incredibly delicious. So the option is definitely there. So, once stirred, set aside. I'll get my crust and then we'll spread it all over. The crust has now been in the oven for about 15 minutes. And it's actually done so far. That means it's definitely no longer liquid and nice and stable, so that we can now spread our roasting mass on it. But it can still bake a little so that it just gets a little color, a little aroma. And because now our nut mass, our roasting mass, also has to bake a little. So spread it out and then bake it again in the oven for a few minutes. That means bake it until the almonds just got a little color. And then take it out and let it cool completely. So, the cake is baked through, the coffee is drawn, and the ganache is almost ready. Now we have to take a break because it definitely has to cool down before we can continue. And that's exactly how it has to be. This is just a ganache made of white couverture and cream. I just put the whole pot in the microwave for, I think it was a total of one and a half minutes. I always warmed it up in a few seconds intervals so that the couverture can dissolve and we can now stir it into a smooth ganache. If it doesn't come together yet, because it wasn't hot enough yet, I'll put it back in the microwave for a few more seconds and stir it until a ganache comes out. But I was a little more careful. You know, chocolate basically goes in the microwave. You can see that. So you have to be a little careful because it can burn quickly. But if you don't feel comfortable with the microwave situation or don't have one at home, because I don't have one at home either, you can just boil the cream in a small pot on the stove and as soon as it boils, just put it over the couverture and stir the whole thing into a ganache. The microwave is quite practical. The bottom is cold. The ganache is also cold. Well, as cold as it can be. It's at room temperature. And it's really, really viscous now. But actually totally beautiful. And we'll continue working with it now. I'm going to whip up the butter that I have here. And after a few minutes it's like a German buttercream, but instead of pudding we add ganache and then whip it up. While that's going on, I'm going to cut the bottom horizontally. And then I'm going to portion the top because it's a little difficult to portion when it's on top of the cake. So I'm going to do that here first. So, the cream is done. The bottom is portioned. To some extent. I don't know. Some things just lie there and some don't. The cream is done and looks ultra soft and smooth and just delicious. So, and now it can actually be served. Cream on top, lid on top, let it cool, enjoy! And because that's so easy and there's not much more to explain, I'll leave myself out of the video at this point. I'm really happy. For you it's stupid, for me it's nice, but the cake is not for me. It's for a very, very dear friend of mine, for Nick, who passed his exam and was simply tested as a top of the class and at their company it's like if you want to be a top of the class, you have to bring a cake. And he asked me, because baking a cake is not his thing. So, congratulations, my dear. Thank you for letting me bake for you. I hope you and your boys like it. We're very proud of you. Yes, enjoy! And everyone else, see you in the next video on Sunday. There's the next recipe. So don't forget to subscribe!