Bienenstich, or Bee Sting Cake, is a classic German dessert made of a sweet yeast dough filled with creamy vanilla custard and topped with caramelized almonds. Because it’s a yeast dough instead of cake, Bienenstich isn’t overly sweet. Instead, it’s a rich dessert that layers together several satisfying textures. Cracking through the honey almond topping reveals fluffy brioche layers sandwiching a silky pastry cream filling.
Ingredients:
Yields one 9-inch (24cm) cake
BRIOCHE
1/4 cup whole milk, warmed to 115°F
2 1/4 teaspoons active dry yeast (1 packet)
2 large eggs
2 tablespoons sugar
1 tablespoon honey
1/4 teaspoon salt
2 1/3 cups all-purpose flour
1/4 cup unsalted butter, softened to room temperature
FILLING
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
Yolks from 3 large eggs
1 1/2 cups whole milk
1 teaspoon vanilla extract
1/2 cup heavy cream
TOPPING
3 tablespoons unsalted butter
2 tablespoons honey
2 tablespoons sugar
1 tablespoon heavy cream
3/4 cup sliced almonds
Make the Pastry Cream
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