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Bienenstich Kuchen (Bee Sting Cake)

Bienenstich Kuchen (Bee Sting Cake)

5 from 1 vote
The Bienenstich Kuchen (Bee Sting Cake), is a delightful German pastry that marries the rich, buttery flavors of a tender cake with the sweet allure of honey and caramelized almond topping.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: German
Calories: 959
Ingredients Equipment Method Notes

Ingredients
  

Vanilla custard
  • 5 large egg yolks
  • 1/2 cup cornstarch
  • 2 cups milk
  • 1/2 cup sugar granulated
  • 2 vanilla beans bourbon style
Yeast dough
  • 1/4 cup milk lukewarm
  • 1/4 cup sugar granulated white
  • 2 1/2 teaspoon yeast active dry
  • 2 large eggs
  • 1/2 cup butter unsalted melted
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour spooned and leveled
Almond topping
  • 2/3 cup butter
  • 1/4 cup whipping cream heavy
  • 1/2 cup sugar granulated white
  • 2 tablespoon honey
  • 1 ⅓ cups almonds sliced
  • 1 vanilla bean bourbon style
Pastry cream
  • 1 cup whipping cream heavy
  • 2 teaspoon cream of tartar
  • 3 tablespoon sugar powdered

Equipment

  • Mixing bowls
  • Saucepan
  • Baking dish
  • whisk
  • Measuring cups and spoons
  • Rolling Pin
  • Baking parchment
  • Stand mixer or hand mixer (optional)

Method
 

Prepare the Vanilla Custard:f. Return the mixture to the saucepan and cook, stirring constantly, until it thickens. Remove from heat, cover with plastic wrap, and let it cool.
    Prepare the Yeast Dough:
    1. a. In a small bowl, combine 1/4 cup lukewarm milk, 1/4 cup granulated white sugar, and 2 1/2 teaspoons of active dry yeast. Let it sit until foamy.
    2. b. In a large mixing bowl, combine 2 large eggs, 1/2 cup melted unsalted butter, and 1/2 teaspoon salt.
    3. c. Gradually add 3 cups of all-purpose flour, spooned and leveled, to the egg mixture.
    4. d. Add the yeast mixture and knead until a smooth dough forms.
    5. e. Cover the dough and let it rise in a warm place until doubled in size.
    Prepare the Almond Topping:
    1. a. In a saucepan, melt 2/3 cup of butter.
    2. b. Stir in 1/4 cup heavy whipping cream, 1/2 cup granulated white sugar, and 2 tablespoons of honey.
    3. c. Split and scrape the seeds from 1 bourbon vanilla bean* and add them to the mixture.
    4. d. Stir in 1 1/3 cups of sliced almonds until the mixture thickens and caramelizes.
    5. e. Remove from heat and let it cool slightly.
    Prepare the Whipped Cream for Pastry Cream:
    1. a. In a mixing bowl, combine 1 cup of heavy whipping cream and 2 teaspoons of cream of tartar.
    2. b. Whip the cream until it begins to thicken.
    3. c. Gradually add 3 tablespoons of powdered sugar while continuing to whip until stiff peaks form.
    Assemble the Cake:
    1. a. Preheat your oven to 350°F (175°C) and grease a baking dish.
    2. b. Roll out the risen yeast dough and place it in the prepared dish.
    3. c. Spread the prepared vanilla custard evenly over the dough.
    4. d. Drizzle the almond topping over the custard.
    5. e. Bake in the preheated oven for about 25-30 minutes or until the cake is golden brown and set.

    Notes

    Allow the dough to rise in a warm, draft-free area for the best results.
    When caramelizing the almond topping, watch it closely to prevent burning.
    Use a serrated knife for clean slices when serving.
    To enhance the flavor, consider adding a touch of lemon zest to the custard.
    If using a stand mixer, use the dough hook attachment for kneading.