Description
A delicious German Bee Sting Cake, also known as Bienenstich, is a classic yeast cake filled with creamy custard and topped with caramelized almonds.
Ingredients
- For the dough: 500g all-purpose flour, 7g active dry yeast, 100g granulated sugar, 1 pinch salt, 1 egg, 125ml warm milk, 100g unsalted butter, softened
- For the almond topping: 100g unsalted butter, 100g granulated sugar, 100g sliced almonds, 2 tbsp honey
- For the custard filling: 500ml whole milk, 1 vanilla bean (split and scraped), 6 egg yolks, 150g granulated sugar, 50g cornstarch, 250ml heavy cream, whipped
Instructions
- For the dough: In a large bowl, combine flour, yeast, sugar, and salt. Add egg, warm milk, and softened butter. Mix until a smooth, elastic dough forms. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- For the almond topping: In a saucepan, melt butter and sugar over medium heat. Stir in almonds and honey. Cook, stirring, until caramelized.
- For the custard filling: Heat milk with vanilla bean until simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale and thick. Gradually whisk the hot milk into the egg yolk mixture. Return to the saucepan and cook over medium-low heat, stirring constantly, until thickened. Remove from heat, discard vanilla bean, and let cool completely. Once cooled, gently fold in the whipped heavy cream.
- Preheat oven to 180°C (350°F). Grease and flour a 24cm (9-inch) springform pan.
- Punch down the risen dough and press it evenly into the prepared pan.
- Spread the custard filling evenly over the dough.
- Sprinkle the caramelized almond topping over the custard.
- Bake for 30-35 minutes, or until the cake is golden brown and the almonds are toasted.
- Let the cake cool completely in the pan before removing the sides.
Notes
- Ensure all ingredients for the dough are at room temperature.
- Do not overmix the dough, as this can result in a tough cake.
- The custard filling can be made ahead of time and refrigerated.
- Allow the cake to cool completely before slicing to prevent the filling from oozing out.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German