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Bee Sting Cake (Bienenstich)

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Bee Sting Cake (Bienenstich) is a delightful German dessert that embodies a beautiful balance of flavors and textures. This delicious treat features a soft yeasted cake filled with rich vanilla pastry cream, topped with a crunchy honey-almond glaze. Perfect for celebrations or as an indulgent afternoon snack, this cake invites everyone to savor its warm, sweet goodness. The combination of creamy filling and nutty topping ensures that every slice is memorable, making it an ideal dessert for gatherings or quiet moments alike.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast (1 packet)
  • 1/2 teaspoon salt
  • 1/2 cup warm milk (110°F / 43°C)
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the honey-almond topping:
  • 1/4 cup unsalted butter
  • 1/4 cup honey
  • 1/4 cup granulated sugar
  • 2 tablespoons heavy cream
  • 1 cup sliced almonds
  • For the pastry cream filling:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. In a mixing bowl, combine flour, sugar, yeast, and salt. Add warm milk, melted butter, egg, and vanilla; mix until a soft dough forms. Knead for 6–8 minutes until smooth.
  2. Place the dough in a greased bowl, cover, and let rise in a warm area for 1 hour or until doubled in size.
  3. After rising, punch down the dough and press it into a greased 9-inch springform pan. Cover and let rise for another 30 minutes. Preheat your oven to 350°F (175°C).
  4. For the topping, melt butter in a saucepan with honey and sugar over medium heat until bubbling. Stir in sliced almonds and remove from heat.
  5. Spread the honey-almond mixture over the risen dough and bake for 25–30 minutes until golden brown. Allow to cool in the pan.
  6. For the pastry cream, heat whole milk in a saucepan. In another bowl, whisk sugar, egg yolks, and cornstarch together; slowly add hot milk while whisking continuously. Return to heat and cook until thickened. Stir in butter and vanilla; cool completely.
  7. Once the cake is completely cooled, slice it horizontally in half, spread pastry cream on the bottom layer, then replace the top piece. Chill for at least 1 hour before serving.

Nutrition

Find it online: https://cozywithemma.com/bee-sting-cake-bienenstich/

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