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Bienenstich (Bee Sting Cake) Recipe

Bienenstich (Bee Sting Cake) Recipe
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5.1 from 16 reviews

Bienenstich (Bee Sting Cake) is a traditional German dessert consisting of a sweet yeast dough filled with a vanilla cream and topped with caramelized almonds. This decadent treat is perfect for special occasions or as a delightful afternoon indulgence.

Ingredients

Scale

For the dough:

  • 2 1/3 cups (264g) King Arthur Pastry Flour Blend or 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
  • 4 tablespoons (57g) butter, at room temperature, at least 65°F
  • 2 tablespoons (25g) granulated sugar
  • 1 1/2 teaspoons instant yeast
  • 3/4 teaspoon table salt
  • 2 large eggs, at room temperature
  • 1/4 cup (57g) water

For the topping:

  • 6 tablespoons (85g) butter, cold
  • 1/3 cup (67g) granulated sugar
  • 3 tablespoons (63g) honey
  • 2 tablespoons (35g) heavy cream
  • 1 1/2 cups (129g) almonds, sliced

For the filling:

  • 2 teaspoons unflavored gelatin, (about 2/3 of a packet, or 3 to 4 sheets)
  • 2 tablespoons (28g) water
  • 1 cup (227g) heavy cream, whipped to very soft peaks
  • 3-ounce package instant vanilla pudding mix
  • 1 1/2 cups (340g) milk
  • 1 teaspoon King Arthur Pure Vanilla Extract

Instructions

  1. To make the dough: Combine all of the dough ingredients and mix, then knead until the mixture forms a smooth, supple dough.
  2. Place the dough in a lightly oiled bowl, cover, and let it rise for 60 minutes.
  3. To shape the dough: Divide the dough, shape into circles, and place in cake pans.
  4. Cover with plastic and let it rise for 30 minutes.
  5. To make the topping: Melt butter, sugar, honey, and cream. Stir in almonds and spread over the dough.
  6. Preheat the oven to 350°F.
  7. Bake for 25-28 minutes.
  8. Cool in the pan for 30 minutes, then flip onto a rack.
  9. Split the cakes horizontally.
  10. To make the filling: Soften gelatin, mix with whipped cream, and fold into the pudding mixture.
  11. Fill the cakes with the cream mixture.
  12. Serve immediately or refrigerate until ready to serve.

Notes

  • For best results, use room temperature ingredients.
  • Be careful when splitting the cakes to keep them even.
  • Refrigerate any leftovers.

Nutrition

Keywords: Bienenstich, Bee Sting Cake, German Dessert, Vanilla Cream, Almonds

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