Bienenstich Kuchen - German Bee Sting Cake
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5.0
9 reviews
Excellent
Bienenstich Kuchen - German Bee Sting Cake
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Bienenstich Kuchen a.k.a Bee Sting Cake is a traditional German yeasted bake with a crunchy almond topping and sweet custard filling. An absolutely delicious dessert that's well worth the effort.
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Ingredients
For the cake
- 460 g (3 ⅔ cups) all purpose flour plus more for dusting
- 2 tsp instant yeast the type suitable for bread makers
- 1 tsp salt
- 3 eggs
- 120 ml ( ½ cup) whole milk
- 60 ml (¼ cup) honey
- 1 tsp almond extract
- 85 g ( 6 tbsp) unsalted butter softened or melted
- 2 tbsp unsalted butter melted, to brush over cake
For the topping
- 85 g (6 tbsp) unsalted butter
- 75 g (⅔ cup) granulated sugar
- 3 tbsp honey
- 2 tbsp double cream
- 100 g (1 ¼ ) flaked almonds
- pinch sea salt
For the custard cream
- 80 g (⅔ cup) custard powder (vanilla pudding mix)
- 750 ml (3 cups + 2 tbsp) whole milk
- 100 g (½ cup) sugar
- 2 tsp vanilla bean paste
- 100 g (8 tbsp) unsalted butter
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Instructions
MAKE THE DOUGH
- Put the flour, instant yeast and salt in the bowl of a stand mixer and mix with the dough hook until just combined. Alternatively add the ingredients to a large mixing bowl and use electric hand mixer as in my video.
- Combine the milk, melted or softened butter, eggs, honey and almond extract in a measuring jug. With the mixer running on low speed, add the egg mixture to the flour and mix until just combined.
- Increase the speed and beat the dough until it becomes smooth and elastic. Mist the bowl with a little oil or brush the dough with melted butter, cover with a towel and let the dough rise until almost doubled – this can take up to 2 hours.
- Mist an 8 inch spring form cake tin with cake release and line the bottom with baking paper. Tip the dough out onto a lightly floured work top and knock it back gently.
- Shape it into a ball and transfer into the prepared tin. Brush the top with a little melted butter, cover, and let it rise for 45 minutes.
PREPARE THE ALMOND TOPPING
- Put all the ingredients except the almonds into a saucepan and bring to a simmer. Let it bubble away for five minutes, stirring frequently, until it turns a little darker. Take off the heat and mix in the flaked almonds. Cool slightly before using.
BAKE THE BEE STING CAKE
- Preheat the oven to 180°C / 350°F. Spread the almond topping over the cake – don’t worry if it looks a bit messy as it will melt in the oven.
- Place the cake pan on a heavy baking tray lined with a silicone mat to catch any spills. Bake for 35-45 minutes, or until a skewer inserted in the middle comes out clean and the top feels firm and springy. Cool completely before filling.
PREPARE THE FILLING
- Place the custard powder, sugar, vanilla paste and a little milk in a saucepan and stir to make a paste. Gradually add the remaining milk while stirring over low heat, until the custard thickens.
- Stir in the butter until it melts and the filling is smooth. Cover with cling film directly on the custard to prevent a skin forming and chill in the fridge until firm.
ASSEMBLE THE CAKE
- Slice the cake in half (or in three layers). Pipe the custard over the cake, level and sandwich with he top layer. Sprinkle with a little icing sugar, slice and enjoy!
Equipments used:
Notes
- CUSTARD FROM SCRATCH
- This is the filling used in the original recipe before the update. You will need to prepare this ideally a day in advance as it needs several hours to cool.
- Filling Ingredients
- 375 ml (1 ½ cups) whole milk1 tsp vanilla paste4 large egg yolks100 g (½ cup) light brown sugar2 tbsp cornflour (= cornstarch)2 tbsp unsalted butter180 ml (¾ cup) cold double cream (= heavy cream)120 g (1 cup) icing sugar powdered sugar
- Method
- We are using instant (rapid rise) yeast in this recipe – this type of dried yeast doesn't require activation, you simply mix it in with the flour.
- The cake is best eaten as soon as you fill it. It will keep for a couple of days in the refrigerator but the cold air may turn the cake a bit dry.
- Prepare the filling up to a day in advance to allow it to cool down and become firm.
- Allow yourself plenty of time to make the cake as it requires about two hours to rise overall.
- Whisk the sugar, corn flour and egg yolks together – either by hand or a mixer – until smooth.
- In a saucepan over medium heat, warm the milk and vanilla until small bubbles appear along the edge of the pan.
- Slowly pour the hot milk into the egg mixture while whisking. Pour back into the saucepan and cook over medium heat, whisking constantly, for about 4 minutes until cream comes to a boil and thickens. Pour cream through a fine sieve into a bowl and stir in the butter.
- Cover with cling film, pressing it directly on the cream. Make a small hole to allow steam to escape and put in the fridge overnight or for at least 6 hours.The following day (or once custard is thoroughly chilled) whip the cold double cream with the icing sugar until you have firm peaks.
- Fold the whipped cream into the custard – only using enough to lighten the cream but be careful not to make too soft or it will ooze out of the cake. Keep chilled until needed.
Nutrition Information
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Calories
561kcal
(28%)
Carbohydrates
67g
(22%)
Protein
11g
(22%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
121mg
(40%)
Sodium
406mg
(17%)
Potassium
306mg
(9%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Vitamin A
817IU
(16%)
Vitamin C
0.1mg
(0%)
Calcium
155mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12- 16 servings
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 67g | 22% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 406mg | 17% |
| Potassium | 306mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 817IU | 16% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 155mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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