Bienenstich (Bee Sting Cake)

Introduction:

Welcome to a sweet slice of German tradition! Today, we're crafting the classic German Bee Sting Cake, known in its native land as Bienenstich. This indulgent dessert boasts a rich yeast cake base topped with a luscious candied almond crust. Nestled between these layers is a cloud of creamy vanilla pudding that transforms every bite into a heavenly experience. Perfect for both special occasions and weekend treats, you'll want to add this recipe to your baking repertoire. Now, let’s delve into the culinary details of this delightful treat, courtesy of Keyk on YouTube.

Ingredients:

For the Yeast Cake Layer:

- 3 and 1/3 cup all-purpose flour

- 1/4 cup sugar

- 1 cup milk

- 1 packet active dry yeast (about 2 1/4 teaspoons)

- 1 packet vanilla sugar (or 2 teaspoons vanilla extract)

- 3 ounces unsalted butter

- 1 large egg

For the Candied Almond Crust:

- 1/2 cup heavy cream

- 1/2 cup unsalted butter

- 2 cups sliced almonds

- 1/3 cup sugar

For the Vanilla Pudding Filling:

- 2 packets store-bought vanilla pudding mix

- 2 cups heavy cream (instead of milk as per pudding mix instructions)

Equipment:

- Mixing bowls

- Fork

- Hand kneader or stand mixer (optional)

- Springform pan or cake ring (11 inches in diameter)

- Parchment paper

- Pot

- Aluminum foil

- Oven

Instructions:

1. Start by combining the butter and milk in a pot and warm it until the butter is fully melted. Then, let it cool to almost room temperature. Too-hot liquids can kill yeast, so keep that in mind.

2. In a large mixing bowl, whisk together the flour, sugar, active dry yeast, and vanilla sugar. Add the cooled milk and butter mixture, followed by the egg. Combine everything using a fork, then knead with your hands for about one minute or until the dough comes together and is slightly smooth.

3. Cover the bowl with a plate and let the dough rest in a warm spot for about an hour or until it has doubled in size.

4. While the dough is rising, prepare your baking pan by lining it with parchment paper and greasing it with butter. After the dough has risen, evenly distribute it in the prepared pan. Let the dough sit for another 30 minutes.

5. For the candied almond crust, combine heavy cream, butter, and sugar in a pot (except for the almonds) and heat until the butter melts. Remove from the heat, allow to cool slightly, then mix in the almonds.

6. Preheat your oven to 350°F (175°C). Poke holes in the risen dough and spread the almond mixture on top. Cover with foil and bake for 24 minutes, removing the foil after the first 12 minutes.

7. Prepare the pudding filling according to the package instructions, substituting milk with heavy cream for a richer flavor and thicker consistency. Whip until it's creamy and set aside.

8. Once the cake is baked and slightly cooled (about 5 minutes in the pan), remove it from the pan and let it cool to room temperature. When fully cooled, slice it in half horizontally.

9. Spread the pudding filling over the bottom layer of the cake, then gently place the top almond-crusted layer over the filling.

10. Serve fresh, cut into portions, and enjoy the divine combination of crunchy almonds and smooth pudding with the yeast cake base.

Prep Time: 1 hour 45 minutes

Cook Time: 24 minutes

Total Time: ~2 hours 10 minutes (excluding additional cooling time)

Cooking Tips:

- Ensure your ingredients, especially the egg and milk, are at room temperature to help activate the yeast effectively.

- Store leftovers in an airtight container to prevent the cake from drying out.

Servings: This recipe yields 12 generous servings.

Enjoy this delicious German Bee Sting Cake, and remember to visit Keyk’s YouTube channel at https://www.youtube.com/@KeykDIY for more fabulous recipes and creative ideas.

#cake #german #dessert #baking

YouTube channel - Keyk: https://www.youtube.com/@KeykDIY

Bienenstich (Bee Sting Cake)