Description
Bee Sting Cake, or Bienenstich, is a classic German dessert featuring a soft yeast dough topped with a caramelized almond and honey glaze. Filled with a luscious vanilla custard folded with whipped cream, this cake balances sweet, nutty, and creamy flavors perfectly, making it a delightful treat for any occasion.
Ingredients
Scale
For the dough:
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup unsalted butter, softened
For the topping:
- 1/4 cup unsalted butter
- 1/3 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- 1 cup sliced almonds
For the filling:
- 1 1/2 cups whole milk
- 1/3 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Activate yeast: In a small bowl, dissolve the active dry yeast in warm milk with a pinch of sugar. Let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Make the dough: In a large mixing bowl, combine flour, sugar, and salt. Add the eggs, softened butter, and the yeast mixture. Knead the mixture until a soft, elastic dough forms, about 8-10 minutes by hand or with a mixer.
- First rise: Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Prepare baking pan and dough pressing: Preheat your oven to 350°F (175°C) and grease a 9-inch round pan. Press the risen dough evenly into the prepared pan. Let it rise a second time for 20 minutes to develop airiness.
- Prepare the topping: In a small saucepan, melt butter, sugar, honey, and heavy cream together, stirring constantly until smooth. Remove from heat and stir in the sliced almonds until well coated.
- Apply topping and bake: Spread the almond topping evenly over the dough in the pan. Bake in the preheated oven for 25 to 30 minutes or until the topping is golden brown and the cake is cooked through.
- Cool the cake: Remove from the oven and allow the cake to cool completely in the pan before handling to ensure the topping sets properly.
- Prepare the filling: Warm the whole milk in a saucepan until just warm. In a separate bowl, whisk together granulated sugar, egg yolks, and cornstarch until pale and smooth. Slowly add the warm milk into the egg yolk mixture, whisking continuously to temper.
- Cook the custard: Pour the combined mixture back into the saucepan and cook over medium heat, stirring continuously until it thickens to a pudding-like consistency. Remove from heat, stir in the vanilla extract, and let the custard cool completely.
- Whip cream and combine: Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled custard to create a light, airy filling.
- Assemble the cake: Slice the cooled cake horizontally through the middle to create two layers. Spread the filling evenly over the bottom layer, then place the top layer back on.
- Chill and serve: Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the filling to set and flavors to meld.
Notes
- Ensure the cake is fully cooled before slicing to prevent the filling from melting and making the cake soggy.
- For a quicker alternative, you can substitute the homemade custard filling with instant vanilla pudding.
- Use fresh yeast or active dry yeast for best results in dough rise and texture.
- Allow the topping to fully set before cutting to maintain the crunchy almond honey layer.
