Bee sting cake, or bienenstich, is a classic German dessert that¡¯s both rich and comforting. The cake is named after the honey almond topping, which gives it a sweet, crunchy texture reminiscent of a bee¡¯s sting, while the inside is filled with a smooth, creamy custard. This cake features two main components: a soft, yeasted dough that forms the base and a decadent honey-almond topping that crisps up during baking. It¡¯s perfect for afternoon tea, a special occasion, or any time you want to treat yourself to something deliciously different. The combination of textures ¡ª soft cake, creamy filling, and crunchy topping - makes it utterly irresistible!
INGREDIENTS:
FOR THE DOUGH:
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? 2 cups all-purpose flour
? 1/4 cup sugar
? 1 tsp instant yeast
? 1/2 tsp salt
? 1/2 cup milk, lukewarm
? 1/4 cup unsalted butter, melted
? 1 large egg
? 1/2 tsp vanilla extract
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FOR THE HONEY ALMOND TOPPING:
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? 1/2 cup slivered almonds
? 1/4 cup honey
? 2 tbsp unsalted butter
? 2 tbsp heavy cream
? 1 tbsp sugar
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FOR THE CREAM FILLING:
list of 4 items
? 1 cup heavy cream
? 1/2 cup mascarpone cheese (or cream cheese)
? 2 tbsp powdered sugar
? 1 tsp vanilla extract
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INSTRUCTIONS:
list of 8 items
1. Prepare the dough: In a large bowl, combine the flour, sugar, instant yeast, and salt. In a separate bowl, mix the lukewarm milk, melted butter, egg,
and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Knead the dough for 5-7 minutes, either by hand
or using a stand mixer with a dough hook, until smooth and elastic.
2. Let the dough rise: Place the dough in a lightly oiled bowl and cover with a clean kitchen towel. Let it rise in a warm spot for about 1 hour, or until
it has doubled in size.
3. Make the honey almond topping: While the dough is rising, prepare the almond topping. In a small saucepan, melt the butter over medium heat. Add the
honey, sugar, and heavy cream, and stir to combine. Bring the mixture to a simmer and cook for 2-3 minutes, until it thickens slightly. Remove from heat
and stir in the slivered almonds. Set aside to cool.
4. Assemble the cake: Preheat the oven to 350¡ãF (175¡ãC). Once the dough has risen, punch it down and transfer it to a greased 9-inch round cake pan. Press
the dough evenly into the bottom of the pan. Spread the almond-honey topping evenly over the dough.
5. Bake: Bake the cake for 20-25 minutes, or until the top is golden brown and the dough is cooked through. Keep an eye on the cake towards the end to
prevent the almonds from burning. Once done, remove from the oven and allow it to cool completely in the pan.
6. Prepare the cream filling: While the cake cools, make the cream filling. In a large mixing bowl, beat the heavy cream, mascarpone (or cream cheese),
powdered sugar, and vanilla extract until soft peaks form.
7. Assemble the cake: Once the cake has cooled, carefully slice it in half horizontally. Spread the cream filling evenly on the bottom half of the cake.
Place the top half (with the honey almond topping) back on top, pressing gently to secure.
8. Serve: Slice and serve the Bee Sting Cake as a delicious dessert or afternoon treat. It pairs wonderfully with a cup of coffee or tea.
