Description
German Bee Sting Cake, or Bienenstich, is a classic German dessert featuring a soft yeast dough base topped with a luscious caramelized almond and honey glaze, baked to golden perfection. The cake is then sliced horizontally and filled with a rich whipped cream filling, creating a delightful balance of textures and flavors that make it a beloved treat.
Ingredients
Scale
Dough
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon active dry yeast
- 1/2 cup whole milk
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
Almond Topping
- 1/2 cup heavy cream
- 2 tablespoons honey
- 1/2 cup sliced almonds
- 2 tablespoons unsalted butter
Cream Filling
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
Instructions
- Combine Dry Ingredients: In a large mixing bowl, combine the flour and salt thoroughly to prepare the base for the dough.
- Activate Yeast: In a small bowl, dissolve the active dry yeast in warm water and let it sit for about five minutes until it becomes foamy, indicating the yeast is active.
- Heat Milk Mixture: In a saucepan over medium heat, warm the milk, sugar, and butter together, stirring occasionally until the butter is fully melted.
- Form Dough: Add the warmed milk mixture, activated yeast, eggs, vanilla extract, and lemon zest to the flour mixture. Mix until a dough begins to form.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for about one hour, or until doubled in size.
- Prepare Almond Topping: While waiting for the dough to rise, melt butter in a small saucepan over medium heat. Stir in honey, heavy cream, and sliced almonds, cooking for 3 to 4 minutes until smooth and almonds are lightly toasted. Set aside to cool.
- Shape Dough: After the dough has risen, gently punch it down and transfer it to a greased 9×13-inch baking pan. Spread the dough evenly to cover the bottom.
- Add Topping: Pour the almond mixture evenly over the dough using a spatula to spread it out.
- Preheat Oven: Set the oven to 350°F (175°C) in preparation for baking.
- Bake Cake: Bake for 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool Cake: Remove from oven and let cool in the pan for 10 minutes.
- Whip Cream Filling: Meanwhile, whip the heavy cream with powdered sugar in a mixing bowl until soft peaks form.
- Cut Cake: Carefully slice the cooled cake horizontally into two layers.
- Fill Cake: Evenly spread the whipped cream filling over the bottom layer.
- Assemble Cake: Place the top half of the cake over the cream and press gently to secure the layers together.
- Chill: Refrigerate the assembled cake for at least one hour to allow flavors to meld.
- Serve: Slice and serve the German Bee Sting Cake chilled for the best texture and taste.
Notes
- Ensure the yeast is fresh and the water is warm (not hot) to properly activate the yeast.
- Kneading the dough well is crucial for developing the gluten structure, leading to a soft, elastic texture.
- The almond topping should be cooked just enough to toast the almonds without burning the honey mixture.
- When slicing the cooled cake, use a serrated knife for a clean cut.
- Allowing the cake to chill enhances the cream filling’s stability and the overall flavor melding.
