About your French "Bienenstich"-is it Gateau St. Tropez? I use a Sunset recipe for it. The filling is a combination of custard and whipped cream. I am going to try your Bienenstich recipe. The German name comes from the boiled honey-cream glaze. Some bakeries in my hometown baked a lot of them every day, but they were called "Bee Hive Cake", maybe because back then (1950's) Bee Sting might have sounded unappetizing to the American mind. The Bienenstich recipe I normally use also comes from Sunset. But the filling can be tricky, the custard must be very thick to stand up to the whipped cream, so your trick of using the gelatin might really help the filling stay intact and look good longer - enough to keep in the fridge for breakfast the next morning. I so love and appreciate your work and your products. I keep pushing my local grocery (HEB in So TX) to carry more and more of your flour products. So when you drive to work in a snow storm this coming winter, remember that we appreciate all you do to help us perfect our baking.

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