German Bee Sting Cake
German Bee Sting Cake, or "Bienenstich," is a delightful dessert that combines a soft yeasted cake with a creamy filling and a crunchy almond topping. This cake has a rich history and is beloved in German bakeries. It is a perfect treat for celebrations or simply to enjoy with a cup of coffee.
Why Make This Recipe
There are many reasons to bake a German Bee Sting Cake. First, it’s a great way to impress family and friends with something unique and delicious. Second, the combination of textures—from the soft cake to the creamy filling and the crunchy almonds—makes it a treat for the senses. Finally, this recipe is a fun baking project that can be enjoyed by bakers of all levels.
How to Make German Bee Sting Cake
Ingredients:
- 2 1/4 tsp active dry yeast
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 egg
- 1/4 cup unsalted butter, softened
- 1/4 cup unsalted butter (for topping)
- 1/4 cup granulated sugar (for topping)
- 2 tbsp honey
- 2 tbsp heavy cream (for topping)
- 3/4 cup sliced almonds
- 1 1/2 cups milk (for filling)
- 1/4 cup granulated sugar (for filling)
- 3 tbsp cornstarch
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 cup heavy cream (whipped, for filling)
Directions:
- Dissolve yeast in warm milk with a pinch of sugar. Let it sit until frothy.
- In a large bowl, whisk together flour, sugar, and salt.
- Add the yeast mixture, egg, and softened butter to the flour mixture. Mix and knead until you have a smooth dough.
- Cover the dough and let it rise for 1 hour until it doubles in size.
- In a saucepan, melt the butter for the topping. Stir in sugar, honey, and heavy cream. Simmer and then add the sliced almonds. Let this mixture cool.
- Press the risen dough into a greased 9-inch springform pan. Drizzle the almond topping over the dough.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until golden brown. Let the cake cool before slicing it in half horizontally.
- Heat the milk for the filling in a saucepan. In a separate bowl, whisk sugar, cornstarch, egg yolks, and vanilla. Pour the hot milk into the egg mixture then return it to heat until thickened. Let it cool, then fold in the whipped cream.
- Spread the custard filling on the bottom layer of the cake. Place the almond-topped half on top of it. Chill the cake in the fridge before serving.
How to Serve German Bee Sting Cake
To serve, slice the cake into wedges. It is delicious on its own or paired with a scoop of vanilla ice cream. Serve with a cup of coffee or tea to enhance the experience.
How to Store German Bee Sting Cake
Store any leftovers in an airtight container in the refrigerator. It is best eaten within 3-5 days. You can also freeze the cake for up to a month. Just make sure to wrap it well before freezing.
Tips to Make German Bee Sting Cake
- Make sure your yeast is fresh for the best rise.
- When mixing the dough, knead it well for a light and fluffy texture.
- Allow the cake to cool completely before slicing to avoid squishing the filling.
Variation
You can experiment with the filling by adding flavors such as lemon or almond extract. Additionally, you can substitute the whipped cream with a flavored whipped topping for a different twist.
FAQs
1. Can I use a different type of nut?
Yes! While almonds are traditional, you can use hazelnuts or walnuts if you prefer.
2. Can I make this cake in advance?
Absolutely! The cake tastes even better after resting, so feel free to make it a day ahead.
3. Is this cake suitable for freezing?
Yes, you can freeze the cake. Make sure to wrap it well to prevent freezer burn.
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