Ingredients
For the Dough:
- 1/2 cup (120ml) lukewarm milk
- 2 1/4 teaspoons (7g) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g) unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 1/2 cups (315g) all-purpose flour, plus more for dusting
- 1/4 teaspoon salt
For the Cream Filling:
- 1 1/2 cups (360ml) heavy cream
- 1/4 cup (60ml) milk
- 1/4 cup (50g) granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon vanilla extract
- 1/2 cup (113g) unsalted butter, softened
For the Almond Topping:
- 1/2 cup (100g) granulated sugar
- 1/4 cup (57g) unsalted butter
- 2 tablespoons honey
- 1/2 cup (50g) sliced almonds
Let’s Get Baking: Step-by-Step Instructions
Making the Dough:
- Activate the Yeast: In a small bowl, combine the lukewarm milk, yeast, and a teaspoon of sugar. Let it stand for 5-10 minutes until foamy. This ensures your yeast is alive and ready to work its magic!
- Combine Wet Ingredients: In a large bowl or the bowl of a stand mixer, combine the softened butter, remaining sugar, egg, and vanilla extract. Mix until well combined.
- Add Yeast Mixture: Pour the yeast mixture into the wet ingredients and mix gently.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If using a stand mixer, use the dough hook. The dough should be slightly sticky.
- First Rise: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. Patience is key here! This rise gives the Bee Sting Cake Bienenstich that light and airy texture we all love.
Preparing the Cream Filling:
- Make the Pastry Cream Base: In a saucepan, whisk together heavy cream, milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and stir in the vanilla extract.
- Cool Completely: Pour the pastry cream into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate until completely cooled. This usually takes about 2 hours.
- Whip in Butter: Once the pastry cream is cold, use an electric mixer to whip in the softened butter until smooth and fluffy. This step is crucial for a light and airy cream.
Creating the Almond Topping:
- Melt and Combine: In a saucepan, combine the sugar, butter, and honey. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture is smooth.
- Add Almonds: Stir in the sliced almonds and cook for another minute, until the almonds are lightly toasted and coated in the caramel mixture. Be careful not to burn them!
Assembling the Bee Sting Cake Bienenstich:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Roll Out the Dough: Punch down the risen dough and roll it out to fit the prepared baking pan. Transfer the dough to the pan and gently press it into the corners.
- Apply Topping: Spread the almond topping evenly over the dough.
- Bake: Bake for 20-25 minutes, or until the topping is golden brown and the dough is cooked through.
- Cool Completely: Let the cake cool completely in the pan. This is important for easy slicing.
- Slice and Fill: Once the cake is cool, use a serrated knife to carefully slice it in half horizontally.
- Add Cream: Spread the cream filling evenly over the bottom layer of the cake.
- Top and Serve: Gently place the top layer of the cake (the almond topping) over the cream filling. Slice into squares and serve. Enjoy this amazing German dessert!
Troubleshooting Tips and Tricks for a Perfect Bee Sting Cake
Making Bee Sting Cake Bienenstich can seem a little daunting, but don’t worry, I’ve got your back! Here are some common issues and how to fix them:- Dough Not Rising: Ensure your yeast is fresh and the milk isn’t too hot (it should be lukewarm, around 105-115°F or 40-46°C). A warm environment is also crucial for the dough to rise properly. If your kitchen is cold, try placing the dough in a slightly warmed oven (turned off!) or near a warm radiator.
- Topping Burning: Keep a close eye on the almond topping while baking. If it starts to brown too quickly, tent the cake with foil. The honey in the topping can make it burn easily, so be vigilant.
- Cream Filling Too Runny: Make sure the pastry cream base is completely cooled before whipping in the butter. Also, ensure the butter is softened but not melted. If your cream is still too runny, you can add a tablespoon of powdered sugar to help stabilize it.
- Cake Too Dry: Don’t overbake the cake! Start checking for doneness around 20 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Variations and Twists on the Classic
Want to put your own spin on this classic German dessert? Here are a few ideas:- Fruit Filling: Add a layer of fresh berries or sliced peaches to the cream filling for a fruity twist. Imagine a Bee Sting Cake Bienenstich with a layer of juicy strawberries!
- Chocolate Drizzle: Drizzle melted chocolate over the almond topping for an extra touch of indulgence.
- Spice it Up: Add a pinch of cinnamon or nutmeg to the dough for a warm, comforting flavor.
- Different Nuts: Substitute the sliced almonds with other nuts like pecans or walnuts for a different flavor profile.
- Lemon Zest: Add lemon zest to the dough or cream for a refreshing citrusy note.
The Sweet History of Bee Sting Cake
Bee Sting Cake, or Bienenstich in German, has a charming legend behind its name. It’s said that bakers from the town of Linz am Rhein threw beehives at neighboring Andernach in the 15th century. Later, they commemorated their victory with this delicious cake, the “sting” referring to the honey in the almond topping. Whether the story is true or not, it adds a delightful layer to the enjoyment of this classic German dessert. German desserts always have such great stories.Other Delicious Treats to Explore
Once you’ve mastered the Bee Sting Cake Bienenstich, why not try your hand at other delightful desserts? For something comforting and warm, Apple Crisp is always a winner. If you’re looking for a quick and easy treat, Sugar Cookie Bars are a perfect choice. And for a show-stopping dessert, you can’t go wrong with Pineapple Upside Down Cake! If you are looking for something fun and different, try the Cinnamon Roll Cookie Magic, for a wonderful twist on two classics.Storing Your Bee Sting Cake
To keep your Bee Sting Cake Bienenstich fresh, store it in an airtight container in the refrigerator. It will stay good for up to 3-4 days. The almond topping might soften slightly over time, but the flavor will still be amazing!Cream cake Perfection: Final Thoughts
Bee Sting Cake Bienenstich is more than just a cake; it’s an experience. The combination of sweet dough, creamy filling, and crunchy almond topping is simply irresistible. So, gather your ingredients, put on your apron, and get ready to bake a little piece of German heaven. Trust me, the effort is well worth it, and you’ll be rewarded with a cake that’s sure to impress! Enjoy!What can I do if my dough isn’t rising properly?
Ensure your yeast is fresh and the milk isn’t too hot (lukewarm, around 105-115°F). A warm environment is also crucial. If your kitchen is cold, place the dough in a slightly warmed (but turned off) oven or near a warm radiator.
How should I store Bee Sting Cake Bienenstich?
Store it in an airtight container in the refrigerator. It will stay good for up to 3-4 days. The almond topping might soften slightly over time, but the flavor will still be amazing!
What can I substitute for almonds in the topping?
You can substitute the sliced almonds with other nuts like pecans or walnuts for a different flavor profile.
What causes the almond topping to burn easily, and how can I prevent it?
The honey in the topping can cause it to burn easily. Keep a close eye on it while baking, and if it starts to brown too quickly, tent the cake with foil.
Best Bee Sting Cake Bienenstich
Indulge in a classic German treat with this Bee Sting Cake Bienenstich recipe. Featuring a sweet yeast dough, a luscious vanilla cream filling, and a brittle, caramelized almond topping, this cake is surprisingly easy to make and will impress your friends and family.
Ingredients
Equipment
Method
- Activate the Yeast: In a small bowl, combine the lukewarm milk, yeast, and a teaspoon of sugar. Let it stand for 5-10 minutes until foamy.
- Combine Wet Ingredients: In a large bowl or the bowl of a stand mixer, combine the softened butter, remaining sugar, egg, and vanilla extract. Mix until well combined.
- Add Yeast Mixture: Pour the yeast mixture into the wet ingredients and mix gently.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If using a stand mixer, use the dough hook. The dough should be slightly sticky.
- First Rise: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Make the Pastry Cream Base: In a saucepan, whisk together heavy cream, milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and stir in the vanilla extract.
- Cool Completely: Pour the pastry cream into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate until completely cooled (about 2 hours).
- Whip in Butter: Once the pastry cream is cold, use an electric mixer to whip in the softened butter until smooth and fluffy.
- Melt and Combine: In a saucepan, combine the sugar, butter, and honey. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture is smooth.
- Add Almonds: Stir in the sliced almonds and cook for another minute, until the almonds are lightly toasted and coated in the caramel mixture.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Roll Out the Dough: Punch down the risen dough and roll it out to fit the prepared baking pan. Transfer the dough to the pan and gently press it into the corners.
- Apply Topping: Spread the almond topping evenly over the dough.
- Bake: Bake for 20-25 minutes, or until the topping is golden brown and the dough is cooked through.
- Cool Completely: Let the cake cool completely in the pan.
- Slice and Fill: Once the cake is cool, use a serrated knife to carefully slice it in half horizontally.
- Add Cream: Spread the cream filling evenly over the bottom layer of the cake.
- Top and Serve: Gently place the top layer of the cake (the almond topping) over the cream filling. Slice into squares and serve.
Notes
Store Bee Sting Cake in an airtight container in the refrigerator for up to 3-4 days. The almond topping might soften slightly over time. For variations, try adding a layer of fresh berries or sliced peaches to the cream filling, drizzling melted chocolate over the almond topping, adding a pinch of cinnamon or nutmeg to the dough, substituting the almonds with pecans or walnuts, or adding lemon zest to the dough or cream.
