Description
Indulge in the Heavenly Honey Almond Bee Sting Cake (Bienenstich), a traditional German dessert with sweet yeast dough, rich vanilla custard, and a caramelized honey-almond topping. A perfect balance of textures and flavors, this cake is an impressive treat for any occasion.
Ingredients
For the Yeast Dough:
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2¼ teaspoons active dry yeast
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¾ cup whole milk
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2¼ cups all-purpose flour
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¼ cup granulated sugar
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½ teaspoon salt
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2 large eggs
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4 tablespoons unsalted butter, softened
For the Almond Topping:
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¼ cup unsalted butter
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⅓ cup granulated sugar
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3 tablespoons honey
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2 tablespoons heavy cream
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1½ cups sliced almonds
For the Custard Filling:
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1¼ cups whole milk
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¼ cup granulated sugar
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¼ teaspoon salt
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3 large egg yolks
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2 tablespoons unsalted butter
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2 teaspoons vanilla extract
- ½ cup heavy cream
Instructions
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Prepare the Yeast Dough: Warm milk to about 110°F (43°C) and sprinkle yeast over it. Let sit for 5–10 minutes until frothy.
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Mix the Dough: Combine flour, sugar, and salt in a bowl. Add yeast mixture, eggs, and softened butter, mixing until dough forms.
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Knead the Dough: Knead on a floured surface for 10 minutes until smooth and elastic.
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First Rise: Place dough in a greased bowl, cover with a damp cloth, and let rise for 1–1½ hours until doubled in size.
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Prepare the Almond Topping: In a saucepan, melt butter, sugar, honey, and cream. Simmer for 2–3 minutes. Stir in sliced almonds and remove from heat.
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Assemble the Cake: Preheat oven to 350°F (175°C). Punch down dough and place it in a greased 9-inch cake pan. Spread almond mixture evenly over the dough. Let rise for another 30 minutes.
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Bake: Bake for 25–30 minutes, until golden brown.
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Prepare the Custard Filling: Heat milk, sugar, and salt in a saucepan until simmering. Temper eggs by whisking yolks with a small amount of hot milk, then add back to saucepan. Cook until thickened. Stir in butter and vanilla.
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Cool the Custard: Let custard cool in a bowl, covered with plastic wrap, in the refrigerator until chilled.
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Assemble the Cake: Once the cake is cooled, slice it horizontally. Spread the chilled custard on the bottom half and place the top half over the custard.
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Serve: Slice and serve chilled or at room temperature.
Notes
For added flavor, try infusing the custard with vanilla bean or citrus zest.Substitute the almond topping with a nut-free streusel for a different texture.You can freeze the assembled cake (without custard) and dd the filling just before serving.
