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German Bee Sting Cake (Bienenstich)

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German Bee Sting Cake (Bienenstich) is a traditional dessert made with sweet yeasted dough, a rich vanilla cream filling, and a caramelized honey-almond topping. This elegant and flavorful cake is perfect for special occasions, offering a delicate balance of textures and a delightful combination of sweetness and crunch.

Ingredients

For the Dough:

  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm milk
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 2 cups all-purpose flour

For the Filling:

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

For the Topping:

  • 1/2 cup sliced almonds
  • 1/4 cup honey
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1/4 cup granulated sugar

Instructions

  • Prepare the Dough:
    • In a small bowl, dissolve the yeast in warm milk with a teaspoon of sugar. Let it sit for about 5 minutes until frothy.
    • In a large bowl, mix the remaining sugar, salt, softened butter, egg, and the yeast mixture.
    • Gradually add the flour, mixing until a soft dough forms.
    • Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.
  • Prepare the Filling:
    • In a saucepan, combine the heavy cream, whole milk, sugar, and cornstarch.
    • Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
    • Remove from heat and stir in the vanilla extract.
    • Transfer the custard to a bowl, cover with plastic wrap, and let it cool completely.
  • Prepare the Topping:
    • In a skillet over medium heat, melt the butter.
    • Add the sliced almonds and sugar, stirring until the almonds are coated and the sugar begins to caramelize.
    • Pour in the honey and heavy cream, stirring until the mixture is smooth and the almonds are evenly coated.
    • Remove from heat and let it cool slightly.
  • Assemble the Cake:
    • Preheat your oven to 350°F (175°C).
    • Grease and line a 9-inch round cake pan.
    • Once the dough has risen, punch it down and transfer it to the prepared pan, spreading it evenly.
    • Pour the almond topping over the dough, spreading it evenly to cover the surface.
    • Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
    • Allow the cake to cool completely in the pan.
  • Fill the Cake:
    • Once cooled, slice the cake horizontally to create two layers.
    • Spread the cooled vanilla custard evenly over the bottom layer.
    • Place the top layer back on and gently press down.
  • Serve:
    • Slice and enjoy your homemade German Bee Sting Cake!

Notes

  • Fruit Addition: Add fresh berries or fruit preserves between the custard and top layer for an extra flavor twist.
  • Nut-Free Option: Replace the almond topping with a simple glaze or powdered sugar for a nut-free version.

Find it online: https://chocolatecoveredamy.com/german-bee-sting-cake-bienenstich/