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Authentic German Bee Sting Cake (Bienenstich)

Close-up of a moist slice of bee sting cake showing a thick layer of vanilla cream filling and a caramelized almond topping.
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Make the traditional German Bee Sting Cake featuring a fluffy yeast dough, creamy vanilla custard filling, and a crunchy, caramelized honey-almond topping.

Ingredients

  • For the Yeast Dough: 1 cup whole milk, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast, 3 cups all-purpose flour, 1/2 teaspoon salt, 1 large egg, 1/4 cup unsalted butter (softened)
  • For the Honey-Almond Topping: 1/2 cup granulated sugar, 1/2 cup heavy cream, 1/4 cup honey, 1 cup sliced almonds, 2 tablespoons unsalted butter
  • For the Vanilla Custard Filling: 1 1/2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 2 large egg yolks, 1 teaspoon vanilla extract, 1/2 cup cold unsalted butter (cubed)

Instructions

  1. Prepare the Yeast Dough: Warm the milk until lukewarm. Stir in the sugar and yeast; let stand 5 minutes until foamy. In a large bowl, whisk together flour and salt. Add the yeast mixture and egg. Mix until a shaggy dough forms. Add the softened butter and knead for 5 to 7 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
  2. Shape and Proof: Punch down the dough and press it into a greased 9-inch springform pan. Cover and let rise for 30 minutes. Preheat your oven to 350°F (175°C).
  3. Make the Topping: While the dough proofs, combine the topping ingredients (sugar, cream, honey, almonds, butter) in a small saucepan. Heat over medium heat, stirring constantly, until the mixture boils and thickens slightly, about 5 minutes. Do not overcook.
  4. Bake the Base: Pour the hot almond mixture evenly over the risen dough. Bake for 30 to 35 minutes, or until the cake is golden brown and the topping is caramelized. Let the cake cool completely on a wire rack.
  5. Prepare the Custard Filling: In a saucepan, whisk together milk, sugar, cornstarch, and salt. Heat over medium heat, whisking constantly, until the mixture thickens significantly, about 5 to 8 minutes. Remove from heat. In a separate small bowl, whisk the egg yolks. Temper the yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks, then pour the yolk mixture back into the saucepan. Cook for 1 minute more, whisking constantly. Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl, press plastic wrap directly onto the surface, and chill completely.
  6. Finish the Filling: Once the custard is cold, beat it briefly with a mixer until smooth. Beat in the cold, cubed butter, one piece at a time, until the filling is light and creamy.
  7. Assemble the Cake: Once the cake base is completely cool, carefully slice the cake horizontally into two equal layers. Spread the vanilla custard filling evenly over the bottom layer. Place the top layer (the almond crust side) back on top. Chill the cake for at least 2 hours before slicing and serving.

Notes

  • For the best texture, ensure the yeast dough is fully proofed before adding the topping.
  • When making the custard, constant whisking is necessary to prevent lumps and scorching.
  • If you want a very clean slice, chill the assembled cake overnight before cutting.

Nutrition

Find it online: https://fooddexterity.com/bee-sting-cake-recipe-bienenstich/