Hi Sally, this is a really well done video! I am not a baker, but maybe with the help of your videos, I can start! I know my little girls would love that!
Thanks Aya! Glad you enjoyed the video. I try to offer lots of tips to succeed. Please feel free to ask any questions regarding the recipe if you need!
I can defiantly tell that you have experience in pastry!! it's very nice to see other professionals! excellent instructions and explanations! keep it up! let's stay in contact! have a great week! :)
I made your wonderful recipe yesterday and it is delicious! It tastes like challah who went to the ball, dressed as cake by her German fairy godmother. Your video instructions are so clear and I love your explanation of the why behind each step. I did double the almond topping amounts because it felt like it wasn't going to be enough as written. I guess I like a lot of topping. :)
Hello just found your page. Love it. Making 1 today. I cant find the next recioe tlhat you wanted to use with the leftover dough. Please assist me. Than,you for your awesome step by step explaination. ❤❤❤ love from Singapore.
Hello,Sally Thank you for visiting my channel. You're a professional chef. Nice to meet you. Your channel is full of the dishes I want to learn. Biennstich is the first bread I've ever seen,, and it looks very delicious. I'm planning to make it someday while watching your video. Thank you for sharing a nice recipe. I hope we communicate often. :-)
So awesome! I am so glad things are going well! This looks soooo amazing I like desserts that have a crumb and not much icing. I am interested to know if I can make this without all the equipment? Like can I make it with just a mixer.
Yes you can. The trickiest part would be emulsifying the butter. This will also take more time to do. You can divide the recipe to make one cake. It will be easier to make a smaller dough depending on your equipment.
very lovely recipe~ I live in Germany so I like eating this often ^^ here, sometimes the vanilla custard is mixed with some whipping cream, which is also very tasty :) I just discovered your channel, you have great recipes!
What proportions would you recommend using if I wanted to make a regular sized cake? Like in a 9 inch pan? It really threw me off when you cut the dough and saved some for another recipe. Yours is the one I want to make though!
This is a very good video. In the video during the dough process, it looks like honey is also added to the dough with the eggs but is not in the recipe. Is that correct that honey is added to the dough as well? If so how much is to be added? Thank you
Hi, bee sting lover here. Question, with the pastry cream, you place milk in the saucepan and then also with the eggs.. What would be these two measurements for these milk additions. Thanks Bee cool :)
Hi P Zetta! Thanks for watching the video and for your support! I updated the recipe in the description to add an additional amount of milk for tempering the eggs. I also added an optional addition of lightly whipped 35% cream to be folded in after if you want a lighter and velvety mousseline version. Bee cool and happy baking! 🐝🐝🐝
*Want to learn how to make buttery and fragrant Bostock using brioche? Click here* th-cam.com/video/XipDGhGK6nE/w-d-xo.html
Thank you Chef Sally! This cake looks amazing, especially with the sliced almonds.
Thanks back! And thanks for watching!
I had this many moons ago in Cape Town, for years I tried to find it again as it is delicious. I’m definitely going to try this. Thank yoy
Hi Sally, this is a really well done video! I am not a baker, but maybe with the help of your videos, I can start! I know my little girls would love that!
Thanks Aya! Glad you enjoyed the video. I try to offer lots of tips to succeed. Please feel free to ask any questions regarding the recipe if you need!
Almond layer looks so crispy outside! and bread looks so fluffy too 😋👍
Yes, there's lots of nice and tasty layers in this cake. Cheers
Wow this recipe looks delicious! thank you, loving your channel
Thanks for the love in the channel!
Wow this turned out great and looks so good! Thank you for the detailed instruction!
Thanks for watching! Glad you enjoyed the video and the breakdown of information!
Thank you for the recipe my mom loved it 🥰👏👏✨
Thank you so much for this recipe! It is the best I’ve tried and the most deliciou!
So glad you enjoyed it! Thank you for watching.
I enjoyed this tutorial very much. The instructions were clear and I’ll probably try this recipe. Thank you so much for sharing! 😃
Thanks! Glad you found it informative. Cheers!
I first learned about Bienenstich
✨
I like custard so I definitely like this too
👍
Fluffy cake with plenty of cream
😋
Looks very delicious📺🌈
Thank you 😋
Wow this looks awesome - I need to try this!
Thanks! Glad you enjoyed it!
Thankyou!! We are going to try it!!!!
I can defiantly tell that you have experience in pastry!! it's very nice to see other professionals! excellent instructions and explanations! keep it up! let's stay in contact! have a great week! :)
Much thanks! Very nice to meet you and yes, let's stay connected 👍
Looks so good! I can wait to try!!
Much thanks! 😃
I made your wonderful recipe yesterday and it is delicious! It tastes like challah who went to the ball, dressed as cake by her German fairy godmother. Your video instructions are so clear and I love your explanation of the why behind each step.
I did double the almond topping amounts because it felt like it wasn't going to be enough as written. I guess I like a lot of topping. :)
Awww thanks!
The more nuts the better 😄
This recipe seems so very interesting to me. Another additional to my cookbook. Great sharing. Watching from Abu Dhabi.
Thanks! Glad you enjoyed the video!
😍😍😍 wow! Looks so good!
Thank you! Glad you enjoyed the content👍
WOW! Chef, looks really yummy!!!
Thanks Shamima!
Hello just found your page. Love it. Making 1 today. I cant find the next recioe tlhat you wanted to use with the leftover dough. Please assist me. Than,you for your awesome step by step explaination. ❤❤❤ love from Singapore.
Thanks very much! I'm actually releasing my secondary brioche video in a few weeks. Happy baking and cheers!
Ngon quá. Anh ơi
Cảm ơn rất nhiều
It looks amazing! So yummy!
Thanks friend!
Your channel is so professionally done. Wonderful video and Now I want some of this 🍨 dessert
Yes! Please do. Feel free to ask for any advice.
@@BiteandChiu if I make it or attempt to 😆 I will definitely ask for advice😉☺❤
I love your recipies and the whay yup explains .Thank Can you give the amount for each ingredientes in cups also
Thanks for your suggestion. I'm in the process of building a recipe book and this is something I will certainly consider! Thanks for watching!
Hello,Sally
Thank you for visiting my channel.
You're a professional chef. Nice to meet you.
Your channel is full of the dishes I want to learn.
Biennstich is the first bread I've ever seen,, and it looks very delicious. I'm planning to make it someday while watching your video.
Thank you for sharing a nice recipe.
I hope we communicate often. :-)
Thanks Joon. Glad you enjoyed the video and let me know if you need advice on the recipe.
Good...yummy delicious 👍👍👍
Thank you!
So awesome! I am so glad things are going well! This looks soooo amazing I like desserts that have a crumb and not much icing. I am interested to know if I can make this without all the equipment? Like can I make it with just a mixer.
Yes you can. The trickiest part would be emulsifying the butter. This will also take more time to do. You can divide the recipe to make one cake. It will be easier to make a smaller dough depending on your equipment.
very lovely recipe~ I live in Germany so I like eating this often ^^
here, sometimes the vanilla custard is mixed with some whipping cream, which is also very tasty :)
I just discovered your channel, you have great recipes!
Thanks so much! I agree, mixing whipped cream in the pastry cream makes for a beautiful and lush filling!
Cheers and thanks for watching!
What proportions would you recommend using if I wanted to make a regular sized cake? Like in a 9 inch pan? It really threw me off when you cut the dough and saved some for another recipe. Yours is the one I want to make though!
Interesting name
Bee sting cake.
Looks very tasty
35 like
New friend joined you
Let's stay connected
Thanks Jay. Glad you enjoyed the video. Look forward to staying connected.
Wonderful
Thanks!
This is a very good video. In the video during the dough process, it looks like honey is also added to the dough with the eggs but is not in the recipe. Is that correct that honey is added to the dough as well? If so how much is to be added? Thank you
Good eye! I added 30g of honey to the dough. Thank you for letting me know, the recipe in the description is updated. Glad you enjoyed the video!
@@BiteandChiu Thank you for the quick response! Can’t wait to bake using your recipe, looks amazing!
Hi, bee sting lover here. Question, with the pastry cream, you place milk in the saucepan and then also with the eggs.. What would be these two measurements for these milk additions. Thanks Bee cool :)
Hi P Zetta! Thanks for watching the video and for your support! I updated the recipe in the description to add an additional amount of milk for tempering the eggs. I also added an optional addition of lightly whipped 35% cream to be folded in after if you want a lighter and velvety mousseline version. Bee cool and happy baking! 🐝🐝🐝
@@BiteandChiu Oh wow, thankyou so so much ☺️.
Where do you get those beautiful eggs?
I used to have laying hens at the family farm. They produced fantastic eggs but I just purchase free range eggs from the market these days.
@@BiteandChiu which market? they are beautiful yellow/orange
Very informative video💯 Love the recipe and the way you explain👌 Joined your channel hope to see you around 😊
Thanks friend! glad you enjoyed the channel. I like your paratha pizza!
What can I use instead of honey? Food allergy in the family.
Thanks for watching! Perhaps try a mixture of maple syrup with golden syrup. It will provide a nice maple flavour.
When I make the cake, how should I store it? Is it okay to be refrigerated? :D
Hi Esther, just seeing your comment now. Yes it's best to keep in the fridge. Cheers!
Where's the ingredients