Description
Indulge in the delightful flavors of this traditional German Bee Sting Cake, known as ‘Bienenstich’. A soft, yeasted cake base topped with a honey almond crunch and filled with a luscious pastry cream, this dessert is a true treat for any occasion.
Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 2/3 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
For the honey almond topping:
- 1/3 cup unsalted butter
- 1/3 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- 3/4 cup sliced almonds
For the pastry cream filling:
- 1 1/2 cups whole milk
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Prepare the cake: Combine flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Knead until a soft dough forms. Let rise.
- Make the honey almond topping: Melt butter, sugar, honey, and cream. Stir in almonds.
- Bake the cake: Press dough into pan, let rise, top with almond mixture, and bake.
- Prepare the pastry cream: Heat milk, whisk sugar, cornstarch, flour, and yolks. Cook until thickened. Stir in vanilla and butter.
- Assemble the cake: Slice cake, spread pastry cream, and top with second layer. Chill before serving.
Notes
- For a lighter texture, fold whipped cream into the cooled pastry cream before assembling.
- Best served chilled.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 140mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
