German Bee Sting Cake Recipe
If you're searching for a show-stopping dessert that perfectly balances rich flavors and delightful textures, look no further than German Bee Sting Cake. Known as Bienenstich Kuchen in Germany, this dessert combines a soft yeast cake, a creamy custard filling, and a crunchy honey-almond topping. It's a timeless classic that's sure to become your new favorite in the world of dessert recipes.
Ingredients
For the Dough:
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm milk about 110°F or 45°C
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter softened
- 1/4 teaspoon salt
For the Almond Topping:
- 4 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 2 tablespoons honey
- 3/4 cup sliced almonds
For the Custard Filling:
- 1 1/4 cups whole milk
- 3 tablespoons granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream whipped to soft peaks
Instructions
Prepare the Dough
- In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine flour, sugar, butter, and salt. Add the activated yeast mixture.
- Knead the dough until smooth and elastic (about 8-10 minutes).
- Cover and let the dough rise in a warm spot until doubled in size (about 1-1.5 hours).
Make the Almond Topping
- In a saucepan, melt butter, sugar, and honey over medium heat until smooth.
- Stir in sliced almonds and remove from heat. Let it cool slightly.
Assemble and Bake the Cake
- Preheat your oven to 350°F (175°C).
- Roll out the risen dough to fit a 9-inch springform pan and place it in the pan.
- Spread the almond topping evenly over the dough.
- Let the dough rise for another 20-30 minutes.
- Bake for 25-30 minutes, or until the cake is golden brown and cooked through.
- Cool completely before slicing.
Prepare the Custard Filling
- In a saucepan, whisk together milk, sugar, egg yolks, and cornstarch.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5 minutes).
- Remove from heat and stir in vanilla extract. Let the custard cool completely.
- Fold in the whipped cream for a light, airy texture.
Assemble the Cake
- Slice the cake horizontally into two layers.
- Spread the custard filling evenly over the bottom layer.
- Gently place the almond-topped layer on top.
- Chill for at least 1 hour to allow the filling to set.
Notes
- For best results, use fresh, high-quality vanilla extract.
- The cake is best enjoyed on the day it’s made but can be stored in the refrigerator for up to 2 days.