Bienenstich (Bee Sting Cake) Recipe
Enjoy this classic German Bienenstich, a delicious dessert with a sweet honey almond topping and creamy filling.
Equipment
- 1 9-inch Springform Pan For baking the cake
- 1 Mixing Bowl For preparing the dough
Ingredients
- 250 g All-purpose flour
- 60 g Sugar
- 1 tsp Instant yeast
- 125 ml Milk Lukewarm
- 50 g Unsalted butter Melted
- 1 pc Egg
- Pinch Salt
- 100 g Sliced almonds
- 75 g Unsalted butter
- 75 g Sugar
- 2 tbsp Honey
- 2 tbsp Heavy cream
- 250 ml Milk
- 1 tbsp Sugar
- 1 tsp Vanilla extract
- 1 tbsp Cornstarch
- 200 ml Heavy cream Whipped
Instructions
- In a mixing bowl, combine flour, sugar, yeast, and salt. Add lukewarm milk, melted butter, and egg.
- Knead the dough until smooth, cover, and let rise for about 1 hour until doubled in size.
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- For the topping, melt butter in a saucepan, add sugar, honey, and cream, stir, then add almonds. Spread over the dough.
- Bake for 25-30 minutes until golden brown. Let cool.
- In a saucepan, combine milk, sugar, vanilla extract, and cornstarch. Cook until thickened, then let cool.
- Fold in whipped cream, then refrigerate.
- Once the cake is cooled, slice it horizontally and spread the filling. Place the top back.
- Serve chilled.
Notes
Ensure all ingredients are at room temperature for best results.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 7gFat: 25gSaturated Fat: 12gCholesterol: 90mgSodium: 150mgPotassium: 160mgFiber: 2gSugar: 25gVitamin A: 25000IUVitamin C: 0.4mgCalcium: 1000mgIron: 0.2mg
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