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Bienenstich
Bee Sting Cake
A classic German cake featuring a rich yeast dough base, topped with a sticky, caramelized honey-almond mixture, and filled with a luscious vanilla custard. The name 'Bee Sting' is said to come from the legend that bakers threw dough at their overlords like bees stinging them, or that bees were attracted to the sweet aroma.
ð§ ææ
- 500 g All-purpose flour(Plus extra for dusting)
- 7 g Active dry yeast(Or 20g fresh yeast)
- 50 g Granulated sugar(For the dough)
- 1 tsp Salt
- 250 ml Lukewarm milk(Around 40-45°C (105-115°F))
- 75 g Unsalted butter, softened
- 2 large Eggs, room temperature
- 200 g Sliced almonds
- 150 g Honey
- 150 g Unsalted butter(For the topping)
- 50 g Granulated sugar(For the topping)
- 50 ml Heavy cream(Optional, for topping richness)
- 500 ml Vanilla custard (Pastry Cream)(Homemade or good quality store-bought)
ðšâð³ äœãæ¹
- 1
Prepare the Yeast Dough: In a large bowl, whisk together the flour, 50g sugar, and salt. In a separate small bowl, dissolve the yeast in the lukewarm milk and let it sit for 5-10 minutes until foamy. Add the foamy yeast mixture, softened butter, and eggs to the dry ingredients. Mix with a dough hook or by hand until a smooth, elastic dough forms. Knead for about 8-10 minutes until the dough is no longer sticky and springs back when lightly poked. Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
â±ïž 1.5 hours (including rising) - 2
Prepare the Honey-Almond Topping: While the dough is rising, combine the sliced almonds, 150g honey, 150g butter, 50g sugar, and optional heavy cream in a saucepan. Heat gently over medium-low heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened and fragrant. Be careful not to burn the almonds. Remove from heat and set aside.
â±ïž 15 minutes - 3
Assemble and Bake: Preheat your oven to 180°C (350°F). Grease and flour a 24-26 cm (10-inch) round springform pan or a rectangular baking pan. Punch down the risen dough and press it evenly into the prepared pan, ensuring it reaches the edges. Spread the prepared honey-almond topping evenly over the dough. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and bubbling, and the cake is cooked through. The topping should be a deep amber color.
â±ïž 30-35 minutes - 4
Cool and Fill: Let the cake cool in the pan for about 15-20 minutes. Carefully remove the sides of the springform pan if using. Once slightly cooled but still warm, slice the cake horizontally into two layers using a long serrated knife or cake leveler. Spread the vanilla custard evenly over the bottom layer. Carefully place the top layer back on top of the custard. Allow the cake to cool completely before serving, or chill it in the refrigerator for at least 1 hour to allow the custard to set firmly.
â±ïž 1 hour (cooling and setting)
ð¡ ããã®ã³ã
- âEnsure your milk is lukewarm, not hot, to activate the yeast properly.
- âDon't overcook the honey-almond topping, as it can burn quickly.
- âFor a crispier topping, you can broil for the last 1-2 minutes, watching very carefully.
- âAllow the cake to cool sufficiently before slicing to prevent the custard from oozing out.
- âThe cake is best served the same day it's made, but can be stored in the refrigerator for up to 2 days.
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- Instead of vanilla custard, use a whipped cream filling for a lighter cake.
- For a richer filling, incorporate a portion of whipped cream into the vanilla custard.
- Add a touch of rum or kirsch to the custard for an adult twist.