Bee Sting Cake (Bienenstich)

Bee Sting Cake is a favorite in pastry shops all over Germany. Bienenstich is the German word for “bee sting.” A honey glaze is applied to the top of this cake before baking.

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Bee Sting Cake (Bienenstich)

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Bee Sting Cake is a favorite in pastry shops all over Germany. Bienenstich is the German word for “bee sting.” A honey glaze is applied to the top of this cake before baking.

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 cake 1x
• Category: Dessert
• Method: Oven
• Cuisine: German

Ingredients

Units USM Scale 1x2x3x

Cake 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder Pinch of salt 1/2 cup plus 2 tablespoons butter 1/3 cup granulated sugar 2 eggs 1/2 teaspoon vanilla extract 1 to 2 tablespoons milk Topping 1/4 cup (4 tablespoons) unsalted butter 1/4 cup granulated sugar 1/4 cup honey A pinch of salt 3/4 cup sliced almonds Filling 1/4 cup granulated sugar 2 tablespoons cornstarch 3 egg yolks 1/2 cup milk 1/3 cup heavy cream, whipped 1/4 teaspoon vanilla or almond extract

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Instructions

1. Heat oven to 375 degrees F. Grease and flour* a springform pan.
2.   To make the Cake, sift flour, baking powder and salt into a large mixing bowl.
3.   Cream butter until light and fluffy and gradually add sugar, beating until the mixture is light and fluffy.
4.   Beat in eggs one at a time and add vanilla extract.
5. Using a rubber spatula, add milk and flour, alternating between the two. Use enough milk to bring mixture to thick dropping consistency.
6. Spoon the cake mixture into the prepared pan.
7.   Combine Toping ingredients and heat long enough to dissolve the sugar. Sprinkle the top of the cake mixture lightly with flour and pour on the topping.
8.   Bake for 25 to 30 minutes. The topping will caramelize slightly as the cake bakes.
9.   Meanwhile, prepare the Filling.
10. To make the Filling, combine sugar, cornstarch and egg yolks in a bowl and whisk until light. Pour on milk gently and gradually whisk into egg yolk mixture. Strain the mixture into a heavy-based saucepan and cook over very gentle heat until the mixture coats the back of a spoon.
11. Add vanilla or almond extract and allow to cool. Place a sheet of damp wax paper or plastic wrap directly over the top of the custard as it cools.
12.   When the custard is completely cool, lightly whip the cream and fold it in.
13.   To assemble the cake, loosen it from the sides of the pan. Turn the lock of the pan and push the cake out. Use a spatula to lift the cake off the base of the pan and cut the cake in half, horizontally through the middle with thread. Fill the cake and sandwich the layers together with the almond topping uppermost.
14.   Chill thoroughly before serving.
15.   Cut the cake into wedges to serve.

Notes

* For best results, use our Pan Release!