Best 5 Orange Bee Sting Recipes

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**Orange Bee Sting: A Delightful Fusion of Sweetness and Tang**

Indulge in the tantalizing flavors of the Orange Bee Sting, a delectable pastry that combines the vibrant zest of oranges with the delicate sweetness of vanilla cream. This unique treat, originating from Austria, is a symphony of textures and tastes, featuring layers of flaky puff pastry, a creamy vanilla filling, and a vibrant orange glaze. Discover the secrets behind this delightful dessert with our carefully curated collection of Orange Bee Sting recipes. We'll guide you through the process of creating this masterpiece, from preparing the puff pastry and vanilla cream to assembling and glazing the final creation. Along the way, you'll also learn variations on this classic recipe, including a vegan version for those with dietary restrictions. Whether you're a seasoned baker or a novice in the kitchen, our Orange Bee Sting recipes will help you create a dessert that's both visually stunning and incredibly delicious. Get ready to impress your friends and family with this exceptional pastry that's perfect for any occasion.

Here are our top 5 tried and tested recipes!

BURNING BUMBLE BEE



Burning Bumble Bee image

Provided by Food Network

Categories     main-dish

Time 45m

Yield one 14-inch pizza

Number Of Ingredients 15

One 12-ounce pizza dough ball
4 ounces Red Sauce, recipe follows
20 pieces sliced pepperoni
1 1/2 cups loosely packed shredded mozzarella
4 ounces pepperoni stick, cut into 1/2-inch cubes
4 ounces pepperoncini
2 ounces Ancho-Infused Honey, recipe follows
One 20-ounce can tomatoes
4 ounces tomato paste
1 1/2 teaspoons oregano
1 1/4 teaspoons minced garlic
1 1/4 teaspoons salt
1 teaspoon basil
1 cup honey
1 to 4 tablespoons ancho chile powder

Steps:

  • Preheat the oven to 350 degrees F.
  • Stretch the dough out to form a circle roughly 14 inches in diameter. Ladle the Red Sauce in the middle. Slowly glide the ladle, with no downward pressure, over the sauce, going from the inside to the outside in circles until you reach about 1 inch from the edge of the dough. Spread the pepperoni slices out on the sauce. Sprinkle the mozzarella over the top. Sprinkle the pepperoni cubes over the pizza. (You want these on top so that they will get a little bit of crunch from the cooking process.) Spread the pepperoncini out over the top of the pizza, then place it in the oven. Let cook for 20 minutes, then check on it every 2 minutes until it is where you like it. Slice, then drizzle the Honey over it in a concentric circle from the inside to the out.
  • Stir together the tomatoes, tomato paste, oregano, garlic, salt and basil in a bowl until combined. (If you make this a day early, the flavor will be better.)
  • Place the honey in a small pan and warm it on low heat until it is runny. Stir in the ancho chile powder, depending on how spicy you want it. Stir until it is mixed well and there are no pockets of chile powder.

BEE STING CAKE



Bee Sting Cake image

This bee sting cake (aka bienenstich) may look daunting, but it's well worth the effort. Take each step at a time, and you'll be surprised how easy it is to make. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 21

1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups whole milk
3 large egg yolks
2 tablespoons butter, cubed
2 teaspoons vanilla extract
1/2 cup heavy whipping cream, whipped
CAKE:
1/4 cup sugar
1 envelope (1/4 ounce) active dry yeast
1/4 teaspoon salt
2-3/4 cups all-purpose flour, divided
3/4 cup whole milk
1/3 cup butter, cubed
2 large eggs, room temperature
ALMOND TOPPING:
1/4 cup butter
3 tablespoons honey
2 tablespoons sugar
1 cup sliced almonds

Steps:

  • For filling, in a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk egg yolks. Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Cool 30 minutes. Press plastic wrap onto surface of filling; refrigerate until cold., Whisk custard gently. Fold in half the whipped cream. Fold in remaining whipped cream. Cover and refrigerate., While custard is chilling, make dough. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 1 minute. Add eggs; beat on high 1 minute. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , While dough is rising, make almond topping. In a small saucepan over medium heat, melt butter, honey and sugar. Cook and stir until sugar is dissolved. Remove from heat; stir in almonds. Cool slightly and set aside. , Punch down dough. Turn onto a lightly floured surface; roll into a 9-in. circle. Transfer to greased 9-in. springform baking pan, pressing to evenly fill pan with dough. Spoon almond mixture over dough and gently spread to cover entire surface. Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes. Preheat oven to 350°. Bake until topping is golden brown, 25-30 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. , Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over cake. Replace top of cake. Serve immediately. Chill leftovers.

Nutrition Facts : Calories 548 calories, Fat 32g fat (16g saturated fat), Cholesterol 178mg cholesterol, Sodium 314mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.

ORANGE BEEF



Orange Beef image

This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through - the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef - is in fact fast and easy work, and much, much better than takeout.

Provided by Sam Sifton

Categories     main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon neutral oil
1 1 1/2-inch piece fresh ginger, peeled and minced
1 jalapeño pepper, seeded and minced
2 tablespoons orange zest, plus the juice of one orange
3 garlic cloves, peeled and minced
1/4 cup light brown sugar
1/4 cup rice vinegar (do not use seasoned rice vinegar)
1/4 cup soy sauce
1 tablespoon fish sauce
1 large egg white
1 tablespoon cornstarch
1 pinch kosher salt
1 boneless rib-eye steak, approximately 1 to 1 1/2 pounds, cut into 1-inch pieces
1/4 cup neutral oil
6 scallions, white and green parts cut into inchlong pieces and separated
2 to 4 dried red chiles, or to taste

Steps:

  • Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
  • Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
  • Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
  • In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
  • Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 35 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 9 grams, Sodium 1294 milligrams, Sugar 11 grams, TransFat 1 gram

BEETS IN ORANGE SAUCE



Beets in Orange Sauce image

To ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 7

8 whole fresh beets
1/4 cup sugar
2 teaspoons cornstarch
Dash pepper
1 cup orange juice
1 medium navel orange, halved and sliced, optional
1/2 teaspoon grated orange zest

Steps:

  • Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm., In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and zest. Pour over beets.

Nutrition Facts : Calories 63 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

ROASTED BEETS WITH ORANGE AND GINGER



Roasted Beets with Orange and Ginger image

Roasting the beets concentrates their sweet flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

4 medium beets (about 1 1/2 pounds), trimmed and scrubbed
3 tablespoons olive oil
1 medium orange
1 1/2 teaspoons sherry vinegar
3/4 teaspoon grated fresh ginger, or to taste
1/4 cup pecan halves, toasted and broken in half lengthwise

Steps:

  • Heat oven to 425 degrees. Lay a large piece of aluminum foil on a baking sheet and place beets in the center. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Wrap foil loosely around beets and roast in oven until beets are tender when pierced with a fork, about 1 hour. Let stand until cool enough to handle.
  • Using a zester, remove a quarter of the orange rind in long, thin strips. Cut away remaining rind and pith with a sharp knife. Remove segments from half the orange and cut them in half crosswise; set aside. Squeeze juice from remaining half and place 1 tablespoon of juice in a small bowl. Add vinegar and ginger and whisk in remaining 2 tablespoons olive oil. Season to taste with salt and pepper.
  • Peel beets and quarter them; toss in a bowl with vinaigrette. Mix with orange segments, zest, and pecans, reserving some of each to sprinkle on top as a garnish.

Tips:

  • Use fresh oranges. Fresh oranges have a brighter flavor and more juice than store-bought orange juice.
  • Zest the oranges before juicing them. The zest contains a lot of flavor, so it's important to get it in the recipe.
  • Use a microplane to zest the oranges. A microplane is a small, handheld grater that will give you very fine zest.
  • Don't overcook the oranges. Overcooked oranges will lose their flavor and become mushy.
  • Let the orange mixture cool slightly before adding the eggs. If the mixture is too hot, it will cook the eggs and you'll end up with scrambled eggs in your cake.
  • Beat the egg whites until stiff peaks form. This will help the cake rise and be light and fluffy.
  • Fold the egg whites into the orange mixture gently. If you overmix, you'll deflate the egg whites and the cake will be dense.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
  • Let the cake cool completely before serving. This will allow the flavors to develop and the cake to set.

Conclusion:

Orange bee sting cake is a delicious and classic dessert that is perfect for any occasion. With its moist and flavorful orange cake layers, creamy vanilla custard filling, and crunchy almond topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give orange bee sting cake a try. You won't be disappointed.

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