ReceptnaptárBienenstich (bee sting cake with almond-honey caramel and vanilla cream)
Bienenstich, “bee sting”, is a classic cake of German cafés and Konditoreien: soft yeast dough with a honey-almond caramel topping, filled with soft vanilla cream. According to legend, bees stinging a honey thief gave it its name. It is a special, festive sweet eaten with coffee.
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Method
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- Knead the dough ingredients into a smooth dough and let it rise in a warm place for 1 hour.
- Press the dough into a greased 24 cm cake tin and let rise for another 30 minutes.
- For the almond topping, melt the butter with the sugar, honey and cream, boil for 2 minutes and stir in the flaked almonds.
- Spread the mixture over the risen dough and bake at 180 °C for 30-35 minutes until golden brown; let cool.
- For the cream, cook the milk with the pudding powder and sugar into a thick pudding and let it cool completely.
- Whip the cream and gently fold it into the pudding.
- Cut the cooled cake horizontally in two, fill with the cream, put the almond top back on and slice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the almond topping until just slightly thick, but take it off before it caramelises hard.
- The cream must cool completely before it goes into the cake, or it will melt.
- Rest the cake in the fridge before cutting so the slices come out clean.
Frequently asked questions
How long does it keep?
In the fridge for 2-3 days, and many find it better the next day.
Is it good without the filling?
Yes, the almond yeast cake (“Bienenstichkuchen”) is also delicious without cream and quicker to make.
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More german ideas
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- Zitronenkuchen (lemon bundt cake with sugar glaze)
- Berliner Luft (“Berlin air”, a frothy lemon and cream dessert)
- Quarkauflauf mit Früchten (baked quark and fruit soufflé)
- Grießflammeri mit Kirschen (semolina pudding with cherry sauce)
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