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–+ servings
bee sting cake

Bee Sting Cake

The Starving Chef
Experience the perfect blend of sweet honey, crunchy almonds, and smooth custard with this classic bienenstich cake recipe.
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Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 5 hours 10 minutes
Course Bread, Dessert
Cuisine Cake, Spring
Servings 8

Equipment

Ingredients
  

For Custard Filling

  • ¼ cup sugar
  • 3 tablespoons flour
  • ¼ teaspoon salt
  • 1 ½ cups whole milk
  • 3 egg yolks
  • 2 tablespoons butter
  • 2 teaspoons vanilla
  • ½ cup heavy cream
  • 1 teaspoon sugar for whipping cream

For Cake

  • 2-3 cups flour
  • ½ cup sugar
  • 1 packet rapid rise yeast
  • ¼ teaspoon salt
  • ¾ cup whole milk
  • ⅓ cup butter
  • 2 eggs

For Almond Topping

  • ¼ cup honey
  • 3 tablespoons butter
  • 1 cup almond slivers
  • 2 tablespoons sugar

Instructions
 

Making the Custard

  • In a sauce pot over medium-high heat, whisk together the milk, sugar, and salt until frothy and just starting to bubble, about 5-10 minutes. Reduce the heat to medium-low and simmer for another 2-3 minutes.
  • Meanwhile, in a separate bowl, whisk the egg yolks until frothy. Then temper the yolks by measuring out about 1/2 cup of the simmering milk mixture and pouring it in a constant stream, very slowly, into the eggs while whisking constantly. This will bring the eggs up to temperature without scrambling them.
  • Slowly pour the tempered eggs back into the rest of the simmering milk mixture while stirring constantly. Continue to simmer over medium-low until the mixture begins to thicken, about 5-10 more minutes.
  • Remove from the heat and stir in the butter and vanilla until the butter has melted into the custard. Transfer to a new bowl to cool.
  • Once no longer steaming, in a separate bowl add the heavy cream and sugar, then use a hand mixer to beat until whipped cream with stiff peaks forms.
  • Fold the whipped cream into the custard until just combined. Use plastic wrap to cover the custard, pressing the plastic wrap to the surface to prevent air from touching and hardening the surface. Transfer to the fridge and cool completely.

Making the Cake

  • In a large bowl, whisk together one cup of flour, sugar, and yeast.
  • In a saucepan over medium-high heat, whisk the milk and butter until the temperature reaches 120°F - 130°F. Remove from the heat and pour in a constant stream into the dry mixture while stirring.
  • Mix in the eggs and the rest of the flour, one cup at a time, until a thick but pliable dough comes together.
  • Dust a flat surface with flour and tip the dough out of the bowl. Knead until softened, about 10-20 minutes.
  • Place the dough into a large bowl greased with butter or oil and cover with a damp towel. Let it rise for one hour.

Making the Honey Almond Topping

  • In a small bowl, add the honey, sugar, and butter. Microwave in 30-second intervals, stirring in between, until completely melted. Then cool until no longer steaming.
  • In a separate bowl, add the slivered almonds and pour the honey butter mixture over while mixing together. Stir until well coated.

Continuing the Dough

  • Once the dough has doubled in size, punch it down, lightly knead into a circular shape, and transfer to a greased springform pan.
  • Pour the almond topping over the dough in an even layer. Use a spatula to spread it out so it covers the dough evenly. Let it rise for another 30 minutes or until the dough is puffed up again.

Baking and Assembling

  • Preheat the oven to 350°F. Tent the cake with foil to prevent the top from burning. Bake for 35-40 minutes or until puffed up and golden brown.
  • Let the cake cool in the pan until it reaches room temperature. Then remove it from the springform after running a knife along the edges to prevent any sides from sticking.
  • Cut the cake in half lengthwise. Chill the halves until cold, at least one hour.
  • Spread the custard filling onto the lower half of the cake so it stands about a half inch thick. Place the top half of the cake on top. Chill for another hour to set everything together.
  • Cut into slices and serve chilled or at room temperature. Enjoy!
Keyword almonds, cake, custard, honey
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