Recipe

Bienenstich “Bee Sting Cake”

Servings: 10-12
Prep Time: 30 minutes
Cook Time: 30 minutes (plus 2-3 hours for rising, cooling, and chilling)

Ingredients:

For the dough:
● 250g (2 cups) all-purpose flour
● 1 packet (7g or 2 1/4 tsp) active dry yeast
● 50g (1/4 cup) sugar
● 1/4 tsp salt
● 125ml (1/2 cup) warm milk
● 1 large egg
● 50g (1/4 cup) unsalted butter, melted

For the Topping:
● 100g (1/2 cup) unsalted butter
● 75g (1/3 cup) sugar
● 2 tbsp honey
● 2 tbsp heavy cream
● 100g (1 cup) sliced almonds
For the Filling:
● 500ml (2 cups) milk
● 3 tbsp cornstarch and 2 tsp vanilla extract
● 50g (1/4 cup) sugar
● 1 tablespoon honey
● 250ml (1 cup) heavy cream

Instructions:

1. Prepare the Dough:
In a large mixing bowl, combine the flour, yeast, sugar, and salt.
Add the warm milk, egg, and melted butter. Mix until the dough comes
together.
Knead the dough on a lightly floured surface for about 10 minutes until smooth
and elastic.
Place the dough in a lightly greased bowl, cover with a cloth, and let it rise in a
warm place for about 1-2 hours, or until it has doubled in size.

2. Make the Topping:
In a small saucepan, melt the butter over medium heat.
Add the sugar, honey, and cream. Stir until the sugar is dissolved.
Bring the mixture to a gentle boil and let it simmer for 2-3 minutes.
Remove from heat and stir in the sliced almonds. Set aside to cool slightly.

3. Deflate and Bake:
Preheat the oven to 350°F (180°C).
Once the dough has risen, punch it down and roll it out to fit a greased 9-inch
springform pan.
Spread the almond topping evenly over the dough.
Bake in the preheated oven for about 25-30 minutes, or until the topping is
golden brown and the cake is cooked through. Let the cake cool completely in
the pan.

4. Prepare the Filling:
In a medium saucepan, bring the milk to a boil.

Mix the cornstarch with a bit of cold milk to make a slurry, then add to the
boiling milk along with the sugar and vanilla extract. Cook until thickened.
Let the pudding cool completely.
Whip the heavy cream until stiff peaks form and fold it into the cooled
pudding.

5. Fill the Cake:
Once the cake is completely cool, carefully remove it from the pan and slice it
horizontally to create two layers.
Spread the filling evenly over the bottom layer.
Place the top layer with the almond topping back on top.
Refrigerate for at least 1 hour before serving to allow the filling to set.