Bienenstich: Bee sting cake with a honey-almond topping
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 2/3 cup warm milk
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 2 tablespoons heavy cream
- 1 cup vanilla custard or thick vanilla pudding
Bienenstich, also known as Bee Sting Cake, is a classic German dessert that is beloved for its sweet and slightly crunchy honey-almond topping paired with a soft, pillowy yeast dough base. The cake traditionally features a rich vanilla custard or cream filling that contrasts the nutty and caramelized flavors of the topping. The unique name is purportedly derived from the tale of bakers fending off invading marauders using beehives, then celebrating with this cake. It's often served as a treat for afternoon Kaffee und Kuchen (coffee and cake), making it a popular choice in both home baking and cafés across Germany.
Introduction:
Today, we're paying homage to a beloved German classic – the Bee Sting Cake or Bienenstich. This delightful treat is characterized by its soft and airy yeast dough, a rich and creamy pudding filling, and a decadent caramelized almond topping. The contrasting textures and sweet, nuanced flavors make this an irresistible dessert for any occasion. The following recipe, courtesy of ichkocheheute, is a meticulous guide to creating the perfect Bee Sting Cake at home. Prepare your taste buds for a traditional German experience!
Ingredients:
For the Yeast Dough:
- ½ cube of fresh yeast (21 grams)
- 250 milliliters of lukewarm milk
- 550 grams flour
- 1 egg
- 75 grams sugar
- 75 grams soft butter
- 1 sachet vanilla sugar
- A pinch of salt
For the Pudding Cream:
- 200 milliliters milk
- 100 grams cornstarch
- 2 egg yolks
- 800 milliliters milk
- 100 grams sugar
- 1 vanilla pod
For the Almond Crust:
- 75 grams honey
- 75 grams sugar
- 75 grams butter
- 100 milliliters cream
- 250 grams sliced almonds
Additional:
- 1 sachet cream stabilizer
- Some cream for whipping
Prep Time: 1 hour 30 minutes (including rest time for the dough)
Cook Time: 20 - 25 minutes
Total Time: Approximately 4 hours (including cooling and setting)
Equipment: Mixer, saucepan, baking tray, baking frame (optional), kitchen towel, cling film
Servings: 12-16 pieces
Instructions:
1. Begin by making the yeast dough. Dissolve ½ cube of fresh yeast in 250ml lukewarm milk, stirring until fully dissolved.
2. Pour the yeast mixture into a mixing bowl with 550g flour, 1 egg, 75g sugar, 75g soft butter, 1 sachet vanilla sugar, and a pinch of salt. Knead with a mixer using a dough hook for 4-5 minutes to obtain a smooth, slightly sticky dough.
3. Transfer the dough onto a baking tray lined with baking paper and flatten it into a rectangle approximately 40cm x 30cm. If available, enclose the dough with a baking frame, cover with a kitchen towel and allow it to rest for about 1 hour in a warm place.
4. In the meantime, make the pudding cream. Combine 200ml milk with 100g cornstarch and 2 egg yolks in a bowl, then set aside.
5. In a saucepan, heat 800ml milk with 100g sugar and the scraped pulp of a vanilla pod over low to medium heat until the sugar dissolves and the mixture starts to simmer.
6. Add the cornstarch mixture to the heated milk, stirring immediately and vigorously for 1 minute to avoid lumps. Remove from heat, cover the surface with cling film, and let it cool completely.
7. For the almond crust, combine 75g honey, 75g sugar, and 75g butter in a saucepan. Melt over medium heat while stirring, bring to a boil, and simmer for about 2 minutes until it turns a caramel color.
8. Stir in 100ml cream briefly, then add 250g sliced almonds, simmering for another minute. Remove from heat and allow to cool slightly.
9. After the dough has rested and increased in volume, spread the almond mixture evenly on top and bake in the oven at 180°C (top/bottom heat) for 20 - 25 minutes until golden brown. Let the baked dough cool completely on the tray.
10. Once cool, remove the baking frame and cut the cake horizontally into two equal layers using a long, sharp knife.
11. For the filling, whip some cream with cream stabilizer until stiff. Blend the cooled pudding until smooth and fold in the whipped cream.
12. Arrange the lower layer of cake back in the frame on the baking tray, spread the pudding cream evenly, and gently press the upper layer on top.
13. Allow the cake to set in the fridge for about 2 hours until the cream firms up, then slice and serve.
Cooking Tips:
- Ensure all ingredients are at room temperature before starting, especially the butter and egg for the yeast dough.
- During the rising period, make sure the dough is placed in a draft-free warm area to help it rise properly.
Attribution: Recipe adapted from ichkocheheute's YouTube channel - https://www.youtube.com/@ichkocheheute
YouTube channel - ichkocheheute: https://www.youtube.com/@ichkocheheute
Bienenstich: Bee sting cake with a honey-almond topping
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