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Bienenstich (Bee Sting Cake)

  • 30m Prep Time
  • 30m Cook Time
  • 3h Ready In

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  • Cuisine : German
  • Course : Dessert

One 9-inch cake; about 10 servings A German yeasted cake with a caramelized honey and almond topping and a custardy filling.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 cup (235g) warm (105° to 115°F) milk
    • 2 tablespoons (30g) butter, softened
    • 1 tablespoon (10g) sugar
    • ¾ teaspoon salt
    • 2 tablespoons (30g) warm (105° to 115°F) water
    • 1 envelope (2 ¼ teaspoons) active dry yeast
    • 1 large egg
    • 3 ⅓ to 3 ⅔ cups (415 to 460g) all-purpose flour
    • Melted butter
    Sub-recipe steps
    1. Combine in a small bowl and stir to dissolve the sugar and melt the butter: 1 cup (235g) warm (105° to 115°F) milk; 2 tablespoons (30g) butter, softened; 1 tablespoon (10g) sugar; ¾ teaspoon salt
    2. Combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes: 2 tablespoons (30g) warm (105° to 115°F) water; 1 envelope (2 ¼ teaspoons) active dry yeast
    3. Stir the milk mixture into the yeast. Beat in: 1 large egg
    4. Have ready: 3 ⅓ to 3 ⅔ cups (415 to 460g) all-purpose flour
    5. Stir in part of the flour, then transfer the dough to a work surface and knead in the rest, using only enough to form a dough that can be handled easily. Place in an oiled bowl. Brush the top with: Melted butter
    6. Cover and let the dough rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.
    7. Roll the dough out into a 30-inch-long log and cut into 1-inch pieces. Roll each piece into a ball and flatten into a 2-inch round. Dip the handle of a wooden spoon in flour or rub flour on a rolling pin and use it to make a deep crease across the middle of each roll. Fold the rolls over on the crease and press the edges together lightly. Place about 2 inches apart in rows on greased baking sheets. Let rise in a warm place (75° to 85°F) until puffy, about 35 minutes.
    8. While the dough rises, preheat the oven to 425°F.
    9. Bake until golden brown, 15 to 18 minutes. Transfer the rolls to a wire rack to cool.
  • 1 stick (4 oz or 115g) unsalted butter, cut into small cubes
  • ⅓ cup (110g) honey
  • ¼ cup (50g) sugar
  • ¼ teaspoon salt
  • 1 ½ cups sliced almonds
  • 2 teaspoons vanilla
  • 1
    • ½ cup sugar
    • 2 tablespoons cornstarch
    • 3 large egg yolks
    • 1 large egg
    • ¼ teaspoon salt
    • 1 ½ cups whole milk
    • (1 vanilla bean, split lengthwise)
    • 2 tablespoons cold unsalted butter, cut into small pieces
    • (1 teaspoon vanilla)
    Sub-recipe steps
    1. Whisk together in a medium heatproof bowl until smooth: ½ cup sugar; 2 tablespoons cornstarch; 3 large egg yolks; 1 large egg; ¼ teaspoon salt
    2. Bring to a simmer in a medium saucepan: 1 ½ cups whole milk; (1 vanilla bean, split lengthwise)
    3. If using, remove the vanilla bean and set aside. Slowly pour half the hot milk over the egg mixture while whisking it constantly. Whisk the tempered egg mixture into the saucepan with the remaining milk and cook, stirring constantly, over medium-low heat until the cream thickens, about 2 minutes. Immediately scrape the custard into a clean bowl and stir in: 2 tablespoons cold unsalted butter, cut into small pieces
    4. If you used a vanilla bean, scrape the seeds from the pod and stir into the pastry cream. If you did not use vanilla bean, stir in, if desired: (1 teaspoon vanilla)
    5. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Let cool, then refrigerate before using. This keeps, refrigerated, for up to 2 days. When ready to use, transfer the pastry cream to a bowl, or a stand mixer with the paddle attachment, and beat on low speed until smooth and creamy.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 ½ recipe Parker House Rolls
  • 1 stick (4 oz or 115g) unsalted butter, cut into small cubes
  • ⅓ cup (110g) honey
  • ¼ cup (50g) sugar
  • ¼ teaspoon salt
  • 1 ½ cups sliced almonds
  • 2 teaspoons vanilla
  • 1 Pastry Cream

Let's Cook

  1. Step 1.

    Grease a 9-inch springform pan. Using 2 tablespoons (25g) sugar, 1 large egg, and 1 ½ cups (190g) flour, prepare the dough for: ½ recipe Parker House Rolls

  2. Step 2.

    Place the dough in the prepared pan, pressing it gently but evenly into the pan. Cover and let rise until almost doubled, about 45 minutes. Preheat the oven to 350°F.

  3. Step 3.

    While the dough rises, combine in a medium saucepan: 1 stick (4 oz or 115g) unsalted butter, cut into small cubes; ⅓ cup (110g) honey; ¼ cup (50g) sugar; ¼ teaspoon salt

  4. Step 4.

    Bring to a boil over medium-high heat, stirring constantly until the sugar dissolves. Stir in: 1 ½ cups sliced almonds

  5. Step 5.

    Let the mixture boil until the sugar turns amber, 2 to 4 minutes. Remove from the heat and stir in: 2 teaspoons vanilla

  6. Step 6.

    Allow the almond mixture to cool slightly—it should be spreadable but not piping hot. Spread the mixture evenly over the top of the dough to the edge. Bake until well browned and a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes.

  7. Step 7.

    Let cool in the pan for 15 minutes, then remove the pan ring. Prepare: Pastry Cream

  8. Step 8.

    Let cool completely, then cover and refrigerate until chilled, at least 2 hours.

  9. Step 9.

    When the cake is completely cooled, use a serrated knife to cut it in half horizontally. Fill the cake with the chilled pastry cream and place the almond-topped layer back on top. Serve immediately or cover and refrigerate up to 1 day before serving. Store any leftovers refrigerated for up to 4 days.

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