Bee sting cake, also known as bienenstich, is a German dessert that’s as delicious as its name is intriguing. This delightful treat boasts a rich, buttery yeast dough base topped with a sweet and crunchy almond caramel topping that truly sets it apart. The origin of the name “bee sting cake” is often debated, with some claiming it refers to the honey used in the recipe, while others believe it got its name because the caramelized almonds resemble a beehive. No matter the reason behind the name, one thing is certain: this cake is a guaranteed crowd-pleaser.
Whether you’re an experienced baker or a novice in the kitchen, this comprehensive guide will equip you with everything you need to know to create your very own bee sting cake masterpiece.
Baking the Perfect Bee Sting Cake: A Step-by-Step Guide
Ingredients You’ll Need:
For the Dough:
- 1 cup warm milk (110°F-115°F)
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 1 large egg, at room temperature
- 6 tablespoons unsalted butter, softened
For the Almond Topping:
- ½ cup unsalted butter
- ½ cup granulated sugar
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 cup sliced almonds
- ¾ cup heavy cream
For the Pastry Cream Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Essential Baking Tools:
- Stand mixer with dough hook attachment (or a large bowl and a wooden spoon for kneading by hand)
- 9×13 inch baking pan
- Small saucepan
- Whisk
- Parchment paper
- Serrated knife
Step-by-Step Instructions:
1. Preparing the Yeast Dough:
- In the bowl of your stand mixer, combine the warm milk, yeast, and sugar. Let it sit for about 5 minutes, or until the yeast becomes foamy.
- Add the salt, flour, egg, and softened butter to the yeast mixture. Using the dough hook attachment, knead on low speed for about 8-10 minutes, until a smooth and elastic dough forms. If kneading by hand, knead for 10-12 minutes on a lightly floured surface.
- Shape the dough into a ball and place it in a greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, or until doubled in size.
2. Creating the Irresistible Almond Topping:
- While the dough is rising, prepare the almond topping. In a small saucepan, combine the butter, sugar, honey, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Remove the pan from the heat and stir in the sliced almonds. Set aside to cool slightly.
3. Assembling the Bee Sting Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Punch down the risen dough and transfer it to the prepared pan. Using your fingers, gently press the dough evenly into the pan.
- Pour the almond topping evenly over the dough, spreading it out with a spatula.
- Bake for about 25-30 minutes, or until the crust is golden brown and the topping is bubbly.
4. Whipping Up the Creamy Pastry Cream Filling:
- While the cake is baking, prepare the pastry cream filling. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- In a separate bowl, whisk together the egg yolks. Gradually whisk about ½ cup of the hot milk mixture into the egg yolks to temper them, then pour the tempered egg yolks back into the saucepan with the remaining milk mixture.
- Cook for another minute, whisking constantly, until the pastry cream is smooth and thick.
- Remove the saucepan from the heat and stir in the butter and vanilla extract. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming, and set aside to cool completely.
5. The Grand Finale: Assembling Your Bee Sting Cake Masterpiece:
- Once the cake is baked and cooled slightly, use a serrated knife to carefully cut the cake horizontally into two layers.
- Spread the cooled pastry cream evenly over the bottom cake layer. Place the top cake layer on top of the pastry cream, pressing down gently.
- Allow the cake to cool completely before dusting with powdered sugar, if desired.
A slice of bee sting cake with a generous layer of pastry cream
Tips and Tricks for Bee Sting Cake Success:
- Yeast Activation: Ensuring your yeast is active is crucial for a light and airy cake. Proof the yeast in warm milk and sugar – if it doesn’t become foamy after a few minutes, it may be old and you’ll need to use fresh yeast.
- Don’t Overbake: Keep a close eye on the cake while it’s baking. Overbaking can result in a dry cake.
- Cooling Time: Allow the cake to cool completely before slicing. This will prevent the pastry cream from oozing out and ensure clean cuts.
- Get Creative: While this recipe calls for vanilla pastry cream, feel free to experiment with other flavors like chocolate, almond, or lemon.
FAQs About Baking Bee Sting Cake:
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and let it rise in the refrigerator overnight. This will enhance the flavor and texture of the cake.
What can I use as a substitute for honey in the topping?
If you don’t have honey, you can substitute it with maple syrup or golden syrup for a similar flavor profile.
How should I store bee sting cake?
Store any leftover bee sting cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Ingredients for bee sting cake arranged on a table
Conclusion:
Baking a bee sting cake is a rewarding experience that results in a truly special dessert. With its combination of textures and flavors, this cake is sure to impress your family and friends. So gather your ingredients, follow these steps, and get ready to enjoy a slice of homemade bee sting cake perfection. Don’t forget to share your baking triumphs (and mishaps!) with us in the comments below. Happy baking!
For more delicious cake recipes, check out our guides on how to make Banbury cake or Princess cake.
