Bee Sting Cake (Bienenstich)
Recipe GLPRf99edde2151e5d
A traditional German almond-topped yeast cake with a rich pastry cream filling and a caramelized honey-almond glaze. The tender, buttery crumb paired with crunchy almonds and smooth pastry cream creates an irresistible dessert.
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Ingredients
2 packages (0.25 oz each) Active dry yeast
¼ cup Warm water
¾ cup Unsalted butter, softened
¾ cup White sugar
2 Large eggs, room temperature
3 Large egg yolks
2 teaspoons Vanilla extract
½ cup Warm milk
½ cup Sour cream, room temperature
4 cups All-purpose flour
½ teaspoon Salt
2 tablespoons Unsalted butter, melted
⅔ cup Packed light brown sugar
6 tablespoons Unsalted butter
⅜ cup Heavy whipping cream
⅜ cup Honey
¼ cup Lemon juice
⅝ cup Sliced almonds
2 cups Pastry cream
Directions
In a small bowl, combine the active dry yeast with the warm water. Stir gently and let sit for 5 minutes until foamy.
In a large mixing bowl, cream together the softened butter and white sugar until the mixture is light and fluffy, about 3 minutes.
Beat in the 2 whole eggs one at a time, then add the 3 egg yolks one at a time, beating well after each addition until fully incorporated.
Add the vanilla extract, warm milk, and sour cream to the butter mixture. Mix until combined.
Stir in the proofed yeast mixture until well blended.
Gradually add the flour and salt to the dough, a little at a time, mixing on medium speed until a soft dough forms. Continue beating for about 8 minutes until the dough becomes elastic and smooth.
Transfer the dough to an oiled bowl, cover with a damp cloth or plastic wrap, and place in a warm spot to rise for about 50 minutes until doubled in size. Alternatively, refrigerate overnight and proceed the next day.
Punch down the dough and divide it into two equal pieces. Place each piece into a buttered 9-inch square baking pan and gently press to fit.
Brush the top of each dough portion with 1 tablespoon of melted butter. Cover and allow to rise for 30 to 40 minutes until the dough reaches the top of the pan.
While the dough rises, prepare the glaze. In a saucepan over medium heat, combine the brown sugar, 6 tablespoons butter, heavy cream, and honey. Bring to a boil, stirring occasionally until the sugar dissolves. Boil for 30 seconds.
Remove the glaze from heat and stir in the lemon juice and sliced almonds. Let cool for a few minutes until warm but not hot.
Preheat your oven to 375°F (190°C). Bake the risen cakes for 20 to 25 minutes until golden brown.
Remove the cakes from the oven and immediately drizzle the warm (not hot) glaze over the top of each cake, spreading evenly to cover the surface. Allow the glaze to cool and set before serving.
Once cooled, spread or pipe pastry cream over the top of each cake before serving, if desired.
