German Bee Sting Cake (Bienenstich)
A delightful German dessert featuring a sweet yeast cake filled with pastry cream and topped with crunchy almonds.
Ingredients
For the cake
- 1⅝ cups all-purpose flour The foundation of your cake, giving it that soft texture.
- 1 tbsp active dry yeast Key to achieving that lovely rise.
- 2 tbsp sugar Just a touch of sweetness to enhance the dough.
- a pinch salt Balances the sweetness and enhances flavor.
- ¾ cup lukewarm milk Nourishes the yeast for optimal rising.
- 6 tbsp butter (divided) Adds richness and flavor.
For the pastry cream
- 1½ cups milk Essential for the creamy filling.
- ⅓ cup cornstarch Thickens the pastry cream beautifully.
- 1 tbsp sugar Enhances the sweetness of the pastry cream.
- 1 egg (beaten) egg, beaten A binder that enriches the cream.
- 1 tsp almond extract Infuses a delightful, fragrant flavor.
- 1 cup heavy cream heavy cream For making the decadent whipped topping.
- ½ tbsp cream of tartar Stabilizes the whipped cream for the perfect texture.
For the almond topping
- ⅝ cup sliced almonds Provides a crunchy, nutty finish.
- 1 tbsp honey Natural sweetness that complements the almonds.
- 1 tbsp milk To help create a smooth almond topping.
- 1½ tbsp powdered sugar For a hint of sweetness in the cream.
Instructions
Preparation
- In a large mixing bowl, combine flour, yeast, sugar, and a pinch of salt. Mix well to ensure the yeast is evenly distributed.
- Gradually pour in the lukewarm milk and 4 tablespoons of the melted butter. Stir until the mixture comes together, forming a dough.
- On a floured surface, knead the dough for about 8-10 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for approximately 1 hour, or until it has doubled in size.
Pastry Cream
- While the dough rises, prepare the pastry cream. In a saucepan, whisk together cornstarch, sugar, and the beaten egg with 1½ cups of milk. Cook over medium heat, stirring constantly until the mixture thickens.
- Once thickened, remove it from heat and allow it to cool slightly. Gently fold in the whipped cream and almond extract.
Almond Topping
- Next, prepare the almond topping. In a small pan, melt the remaining 2 tablespoons of butter. Add the sugar, 1 tablespoon of milk, the sliced almonds, and honey. Cook until the mixture becomes golden and fragrant.
Baking
- Preheat your oven to 350°F (175°C). Roll out the risen dough and place it into a greased baking dish. Top with the almond mixture, spreading it evenly over the surface.
- Bake for 25-30 minutes until the cake is a lovely golden brown. Remove from the oven and let it cool completely.
Assembly
- Once cooled, use a serrated knife to slice the cake horizontally. Fill the bottom layer with the prepared pastry cream, and gently place the top layer back on. Chill in the refrigerator for at least 2 hours before serving.
Notes
To ensure your German Bee Sting Cake is a success, keep these chef's secrets in mind: Make sure your milk for the dough is lukewarm, as too hot can kill the yeast and too cold can hinder rising. Knead the dough until it's smooth, as this develops gluten, making for a fluffier cake. Watch closely while preparing the almond topping to prevent burning.