German · Dessert · Hard
Bee Sting Cake
Bienenstich: sweet yeasted cake crowned with caramelized honey almonds and filled with vanilla pastry cream.
The whole recipe in 60 seconds
Bee Sting Cake, in 5 ideas
- Spread the almond topping while the dough is still cool so it does not melt in
- The cake must be fully cool before slicing or the filling will squish out
- Whip the cream to soft peaks so the filling stays light
- A serrated bread knife makes the cleanest horizontal cut
- Chill before serving so the slices hold their shape
What you need
Ingredients
- 2 and 1/4 teaspoons active dry yeast
- 1/2 cup warm milk
- 2 and 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup soft butter
- 1 egg
- 1/2 teaspoon salt
- For the topping: 1/2 cup butter, 1/2 cup sugar, 3 tablespoons honey, 1 and 1/2 cups sliced almonds, 2 tablespoons cream
- For the filling: 2 cups milk, 1/2 cup sugar, 3 tablespoons cornstarch, 2 egg yolks, 1 teaspoon vanilla, 1 cup whipped cream
How to make it
Directions
- Dissolve the yeast in warm milk with a pinch of sugar and let foam for 10 minutes. Mix with the flour, sugar, butter, egg, and salt, and knead until smooth. Let rise 1 hour.
- Press the dough into a greased 9 by 13 pan.
- For the topping, melt the butter with the sugar, honey, and cream, stir in the almonds, and spread over the dough.
- Bake at 350 F for 25 to 30 minutes until golden. Cool completely.
- For the filling, whisk the milk, sugar, cornstarch, and yolks in a saucepan and cook until thick. Cool, stir in vanilla, and fold in the whipped cream.
- Slice the cake horizontally, spread with the cream filling, replace the top, and chill 1 hour before serving.
Money saver. Make the pastry cream a day ahead; it needs to be completely cold before you fold in the whipped cream.