Bienenstich

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This is a very special Cake with a sort of weird name for many, If i translate it in English it will be “The Bee Sting” cake, funny isn’t it :D But it has a back ground like many other dishes..

I have heard this story from my elderly German neighbours, my other friends and surfed in the net for more info and all had more or less the same version. Most of the bakery sales men or women will tell you the same version if you ask them :)

I always find it very interesting to read the story behind this. It is said that the inhabitants living on the Rhine(river bank) planned to attack the city of Andernach to take revenge of being deprived from the rights of Rhine. (Rhine is a river in the middle Europe which runs through the Swiss Alps and flows into the North Seas of Netherland)

 

Two young baker boys from Andernach who were enjoying late night fun, saw a bee hive and wanted to gobble some sweet honey. As they reached for the hive they saw the enemy approaching in the dark to attack their city, so threw the hive on them to stop them,. Obviously the bees got aggressive and stung the enemy who had to run for their lives and this way the two saved their city from any attack

When these two baker boys returned home, they were greeted as heroes and the people of Andernach celebrated them by baking this cake and naming it after the “Bee sting”

It sounds different when you read the original story in German :) But just to give you an idea why is it called so, I translated it from the original : )

 

So lets get back to work enough story reading :D

So there are three stages one after the other so i will write the ingredients accordingly, so it is easy for you to follow.

 

 

For the topping:

60 g soft butter

50 g sugar

2-3 tbs milk

2-3 tsp honey

150 g Almond flakes

 *heat the butter in a sauce pan, add the sugar, milk, honey and give a boil.

*Add the almond flakes into it, cook once/twice  and take away from the stove and let aside to cool down.

 

For the cake sponge:

150g soft butter

150g plain flour

2tbs corn flour

2 level tsp baking powder

120 g sugar

4 medium eggs

2 sachets Vanilla sugar

*beat the butter till fluffy and whitish yellow

*add the sugar and beat again till all mixes good

* break the eggs and beat till foamy and fluffy

*sieve the baking powder, corn flour and the flour together in an extra bowl

*now sprinkle this mixture slowly on to the wet ingredients and beat all just 2-3 times

*grease a 26” baking pan and pour the batter in it

*bake in a preheated oven on 170°C for around 20 minutes

*take it out and spread the almond/honey topping gently all over the top of the cake

*it will form a lovely coating the honey glaze looks simply beautiful!!!

*place the pan once again in the oven to bake for another 15 minutes

*you will see the almonds changing color and the honey melting on the sides, means the sponge is ready

*prick a long shashlik stick to be sure if the cake is done and take out the cake to let it cool down

*give it a good resting time, and just slide a spatula around the whole tin so the edges don’t stick to it

* open the latch of the pan gently and let the cake cool completely

*with help of a sharp big knife or a cutting wire split the cake in half, be careful the topping  doesn’t  fall and don’t place your hand on the top as honey may stick to your palms : )

This is how it Looks when it cools in the pan and the left one as i opened the latch. All is fixed at its place and is firm to cut easily.

 

For the filling:

300g double cream

300g vanilla pudding

I sachet vanilla sugar

1 sachet cream stabilizer

 

*beat the double cream; add the cream stabilizer and vanilla sugar while beating.

* When it shows firm peaks it is ready

* open the pudding and mix it evenly, then fold in the double cream till all mixed up well

* Many add shortening in the cream to make it firm or butter, but I did not as it gives a too buttery taste when melted.

 

*Now spread this cream evenly on the bottom half of the cake, do not spread till edges as it will leak out and spoil the lovely cake.

*keep spreading it slowly in the middle and leave around 1cm edge, as you close the sandwich it will automatically set till the edges.

*keep it in the fridge at least 2-3 hours so the cream sets well so you can cut the cake evenly

 

I gifted this to my friend so I did not cut it, but later on she sent me pics as she cut the cake so hope she can tell us how it tasted :D

I am planning to make it again for another friend next week, she was excited to see how one can make it home, so I’ll make it to teach her : )

Have fun baking and let me know how you liked it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

**Khoya Rabrri** (Thick creamy Delight)

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I usually make Gulab jamun on Eid of course along with my Sheer Khoorma : )

My friend had invited us for dinner and I thought to make something different, my first idea was of Qalaaqand or Khoya barfi and then this splendid idea came to mind to make the 2 in 1

 

Well the result ended in such a creamy and ultra yummy Rabrri that we started eating it warm directly from the pot. I tell you, you have to make and taste this Richie Rich thick cream : )

It is not the smooth cream paste one , it is far more better….. the crumbly creamy yet soft  Rabrri!

I have made Qalaaqand and Barfi earlier; you’ll find it here in the archives.

So what I did was, boiled the milk, made Khoya (cheese) mixed sugar, dry milk almonds Kewra water and that’s it.

 

 

 

Oh okay okay you need the full recipe lol.. Okay let’s start off then ,you take :

 

2 L full fat milk

( I took 3.8% fresh organic milk)

5-6 tb lemon juice

1 pack of double cream (in liquid form)

 

¼ cup thick condensed milk

½ tbs cardamom powder

½ cup sugar and more to taste

2-3 tbs Kewra water

¼ cup crushed almonds

Some for the top decoration

5 tbs dry milk powder (Nido)

5-8tbs water (to mix the powder)

2-tbs sugar (to mix in the dry milk)

-pour out the 2 liter milk in a broad pot and set to boil

-as it reaches the boiling point pour in the lemon juice and take it away from the stove so it does not over boil

-you will see that the milk has formed chunks and the milk has become watery

-just move them with a slotted spoon very gently so they do not break

-turn the flame on the highest number so the water starts to dry

-mix in the ½ cup sugar and just taste the water, if you feel it is sour add more to your taste

-as you see the water evapourating, add in the double cream and the condensed milk and stir

-while that is cooking, make slightly hard dough with the dry milk powder by adding the water in it

-it will form into a small soft ball, add that to the pot and stir quickly so it mixes up with the rest chunks

-add the cardamom and the Kewra to it and mix all well. Add the crushed almond too.

-now stir all and let it cook, this will take approximately 40-50 minutes till all starts forming a crumbly look

-keep stirring so it does not burn as it will start getting thicker every minute.

-after cooking for nearly 1 ½ hour it will take its real form

-don’t dry it up totally as it should stay a bit gooey so it takes the perfect consistency after being chilled

-dish out in a bowl, sprinkle the rest almonds and decorate with the silver leaf

 

(I had these silver leaves made at a herbal shop back in my home town,well he said it is real silver as now a days we find the fake ones all over, but as these here turn black if left open, i am sure they are the real silver ones :) )

This Rabrri is such a delight and so delicious in taste, I made 2 bowls, one for my friend and one for us at home and that is already finished :)

 

 

 This Royal khoya Rabrri should not be a daily treat as it is really very rich in calories, sweet sugar and fat%

But of course a must off and on at any special occasion and Eid is one of them for sure!

Hope you try and enjoy as we did : )

***EID MUBARAK***

 

 

My Red Chilli Flair :D

The sight of this ONE Food brings sparkles in my life and my heart beat it up to 100 :D

 

My dear Friend Sussanne knows  about my first love for this so she has once again gifted me these lovely  small Hotties :)

 

 

 

 

 

The one i had last year gave me really good fruit and i am looking forward to pluck the first ones from this sweet cute plant.

 

 

This was my plant from last year full with delicious chillies all around.

 

 

 

Just loved to share this with you all so that you all can also enjoy this lovely shiny sight.

 

 

 

 

I already have a plan how to use them so stay tuned  and watch  this space :D

 

 

 

**Spinach Fritters** (Palak Kingri)

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All such fitters coated in the gram flour are a special delight of the South Asian cuisine.

We can actually dip any vegetable in this coating and fry, it is A1 in every way.

I have made many different sort of Pakorays with Vegetables with meat with Chickem and so on ….

Spinach fritters are also one of them.

 

 

 

 

These here are sort of Pakorays but made like a thread form, i cut the spinach fine in length and drop in lengthy shape, they are a bit thick yet seem thin and crunchy

 

Very crispy and hearty pakoray form, the more crisp the more fun eating more and more

They taste so good even if cold and if you ask me i really make extra batch and keep it for the next day to have it with tea:)

 

 

From the rest I added Potato,onions and spinach and made flat pakorays, the spinach makes them really crunchy.

Just be careful not to soak the spinach in the water while washing as the leaves absorb so much water and the batter can become too runny, in that case just add in 1 crumbled slice of bread perfecto :D

 

It’s so very yummmy, try and see and you'll know what i mean

 

 

 

So here’s how I make these:

½ kilo fresh spinach leaves (chopped length wise)

2 medium potatoes (fine thin stripes and squares)

 2 Large onions (thin sliced)

 2 cups besan (gram flour)

2tblsp crushed coriander seed (best in mortar)

2 tsp crushed white cumin seeds (in mortar)

1 1/2  tsp salt 2tsp chili flakes

1/2 tsp garam masala ½ tsp fenugreek powder ( methi)

½ bunch fresh chopped coriander

4-5green chilies’ in rings

 

- Take a big bowl and put all the above given ingredients in it

-from spinach to all spices, and mix all well with your hands (better with a single use glove)

-now sprinkle the besan on it and keep mixing to see that all the chopped vegetable covers in it

-now pour luke warm water and best mix with hands to feel the consistency

-it should not be runny!! And not too thick as all the vegetables leave water and till you have fried all of it, it will become runny

 -the dough should be very creamy yet not thick, should flow from your fingers when u drop in a plate to check..

 -heat a good amount of oil in a big vessel or wok; drop the dough in small portions in the oil directly with your fingers!!!

 -If u have fears to burn your finger then take a small spoon as they should be small and thin only then they stay extreme crispy, if they are big and thick they will become soft and loose the crunchy spinach effect….

- I did not add any baking powder or soda as many do as that is good if u are making pakoray for karhi or dahi phulikiaan.

 

 

  **A member asked tip for making them crispy.

-best way is to use less besan and more thin sliced vegetable whatever you like

-never cover them after frying, they become soft in steam

 -don’t add soda, and always try to make small and flat pakoray, they cook fast and stay crunchy long .

Fry and Enjoy the taste :D

 

“Victoria Sponge Cake”

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10,000 and more!!!!

Thank you to all my Freinds and Members who have joined my FB  Group.

Thank you for supporting me and taking "YOUR" Group high across the Globe over the 10,000 number :D

Love you all!!

 

I baked this cake to share the happiness with you all and my lovely daughter decorated it saying it should be shiny and attractive :)

 

 

 

 

 

The Elephants are a symbol of festivity and a power, in this case a powerful number of 10,000 : )

 The round earth ball signifies all my friends around the globe, the candles are the warm lights which enlighten our hearts and souls and the Jennie lamp to fulfill your wishes in the future :D

 

 

 

 

I wanted to try this “Victoria Sponge Cake” since a while but it kept pending.

As the 10,000 mark on my fan page was coming near and I had invited my Family friends the same evening so I thought it’s the best time to bake it now or never : )

It's fun enjoying it together:)

 

So this is how it looks when you cut it, it is

 spongy.....spongy....spongy....and spongy !!!

Have no other words to describe you should make it yourself to believe me :)

 

 

 

 

Victoria Sponge Cake is a very English cake with very simple ingredients but if made the right way it is the best cake one can have with or without tea. Its soft and spongy structure and then the Raspberry filling makes it the Top Class Cake!

 

 

My Mom used to make this Sponge cake at that time when we had no oven and she had this round silver cake form and I remember she used to beat 6-7 eggs for that, the cake seemed so yellow, now I know it was because of the egg yolks, and the aroma of that cake was just awesome.

 

It was *The Sponge Cake* of that time, made on the hot plate (tawa) kept on the stove on a very low heat covered with a thick cloth so it stays warm.

I had forgotten the right way of it just knew it were many eggs and butter :)

With the passing time one forgets so much and can't recall the exact recipe but have that light vision and as soon as i get some helping hints it's there

 

Look at that Raspberry jam oooooozing out ...Yummmmmmy!!!

 

 

Well then I googled to search for this cake and came across this  site which was the nearest to the original sponge cake  so I  just increased my ingredients in grams and followed the rest instructions.

 

 "Thanks a lot to the blog owner for sharing this recipe"

 

I just made it the classic way with Raspberry jam and castor sugar and it is in fact really very spongy.

You really press on the top and it really pops up back and this happens when you really beat and beat and beat and beat ….. I can tell you how much time I spend doing this :

 

 

15 minutes for Butter

15 minutes for eggs

BUT used a wooden spoon to fold in the mix of flour and baking powder as this is important or you will have thousands of holes on your lovely cake.

Here’s the link to the site:

 http://mooeleven.wordpress.com/2012/06/06/classic-victoria-sponge-cake/ 

(THANK YOU)

I weighed the eggs I had and took all ingredients according to that, so here are my measurements:

 

220 grams of flour

2tsp baking powder

220 grams of sugar

220 grams soft butter

2-3 tsp milk

1tbs Vanilla essence

300 gram Raspberry jam

Castor sugar for topping

Do try you’ll love it for sure!
Here the steps of making it, copied from "mooeleven.wordpress.com.

Classic Victoria Sponge Recipe (for an 8″ round cake)

3 eggs (You will need to weigh them in their shells.  Mine weighed 180g)
Exactly the same amount of butter, caster sugar and self-raising flour.  (If you only have all-purpose/plain flour, add 1 teaspoon of baking powder [5g] per 100g of flour.  Apologies US friends – I think that equates to 1 tsp baking powder for just over 3/4 cup of flour).
Raspberry jam (home-made is lush!)
* Grease and line two 8″ sandwich tins.
* Preheat your oven to 160 degrees C (320 degrees F).
* Weigh out your ingredients. (Remember, it is the weight of the eggs in their shells you will base your recipe on). So, if you have eggs that weigh 180g, you will need equivalent weights of butter, sugar and flour.
* High sift your flour into a clean bowl, twice!
* Quickly beat together your eggs in a cup.
* In your free-standing mixer, or using an electric hand whisk, beat your butter until pale and fluffy.
* Add your sugar and beat.  Beat it some more.  Beat the living daylights out of it!
* Gradually add your eggs, a little at a time.  Beat, beat, scrape down, beat, beat and beat.  If your mixture curdles, you are being darn impatient!  This part takes time, but is vital to a light sponge.  Set aside 10 minutes for this part.
* Make a cup of tea.  :)
* When your mixture is ‘together’ and isn’t curdling, high sift your flour into the bowl and, by hand, fold it in.
* Spoon the mixture between your two cake tins.  For a perfect sponge, weigh the mixture evenly in each tin!  Spread it round.
* Bake for 20 – 25 minutes until light golden brown.  The top should spring back to the touch and the edges should be pulling away from the sides of the tin.
* Leave to cool for 10 minutes, then turn onto a cooling rack.
* When cool, fill with raspberry jam and sandwich the cakes together.  Sprinkle with caster sugar.