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Heavenly Honey Almond Bee Sting Cake: A German Bienenstich Delight Recipe

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Experience the delightful flavors of a traditional German Bienenstich with this Heavenly Honey Almond Bee Sting Cake featuring a soft yeast dough, crunchy almond topping, and creamy custard filling.

Ingredients

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Dough

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup warm milk (about 110°F)
  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract

Almond Topping

  • 4 tablespoons unsalted butter
  • 1/3 cup granulated sugar
  • 2 tablespoons honey
  • 2 tablespoons heavy cream
  • 1/2 cup sliced almonds

Custard Filling

  • 2 cups whole milk
  • 1/3 cup granulated sugar
  • 3 large egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream

Instructions

  1. Prepare Yeast: In a small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until foamy.
  2. Make Dough: In a large mixing bowl, combine the flour, sugar, and salt. Add the eggs, melted butter, vanilla, and yeast mixture. Mix until a dough forms.
  3. Knead Dough: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours or until doubled in size.
  4. First Rise: Once risen, punch down the dough and press it evenly into a greased 9-inch springform pan. Let it rise for another 30 minutes.
  5. Make Almond Topping: In a saucepan over medium heat, melt the butter with sugar, honey, and cream. Stir until combined and slightly thickened. Remove from heat and fold in the sliced almonds.
  6. Top Dough: Spread the almond mixture evenly over the risen dough.
  7. Bake Cake: Preheat the oven to 350°F (175°C). Bake the cake for 25-30 minutes, or until golden brown. Let the cake cool completely in the pan.
  8. Heat Milk: In a medium saucepan, heat the milk and sugar over medium heat until warm.
  9. Prepare Custard: In a separate bowl, whisk the egg yolks and cornstarch until smooth. Gradually add the warm milk mixture to the yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat until thickened. Remove from heat and stir in vanilla.
  10. Cool Custard: Cover with plastic wrap directly on the surface and cool completely.
  11. Whip Cream: Once cooled, whip the heavy cream to stiff peaks and fold it into the custard mixture.
  12. Slice Cake: Carefully remove the cooled cake from the pan and slice it horizontally into two layers.
  13. Assemble Cake: Spread the custard filling evenly over the bottom layer and place the top layer (almond topping side up) back on top.
  14. Chill: Chill the cake in the refrigerator for at least 1 hour before serving.

Notes

  • Let the yeast mixture sit until foamy to ensure proper activation.
  • Cover custard with plastic wrap directly on the surface to prevent a skin from forming.
  • Chilling the assembled cake improves flavor and texture before serving.

Find it online: https://yumfoodusa.com/heavenly-honey-almond-bee-sting-cake-a-german-bienenstich-delight-recipe/