Bienenstich (Bee Sting Cake) II

May 11, 2023May 11, 20230 1
A sweet and crunchy German classic, Bienenstich (Bee Sting Cake) II
in Dessert

Prep

40 min

Cook

25 min

Ready In

1 hr 5 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 1/2 cups all-purpose flour
2 1/4 teaspoons active dry yeast ( equilavents are posted at the end of the recipe )
1 cup milk
1/2 cup butter
1/4 cup sugar
1 teaspoon salt
1 egg
1/4 cup butter
1 cup sugar
1 tablespoon milk
1 teaspoon lemon juice
3/4 cup sliced blanched almond
1/2 teaspoon vanilla
1/4 cup sugar
2 tablespoons cornstarch
1 dash salt
3/4 cup milk
1 beaten egg
1/2 teaspoon vanilla
3/4 cup butter

Nutrision Information

Servings Per Recipe
16
Calories
415
Sugar
23g
Fat
23g
Bienenstich (Bee Sting Cake) II is a German classic. A sweet yeast cake that features a delicious almond topping and creamy custard filling. The cake's name comes from the story of a baker being stung by a bee while making the dessert and then covering the cake with the honeycomb the bee left behind. While the origins of the story are unclear, there is no doubt that Bienenstich (Bee Sting Cake) II is a crowd-pleaser. Normally served as a dessert, it can also be enjoyed as a breakfast treat or indulgent snack.

Instructions

1.In a large mixing bowl, combine flour and yeast. Heat 1 cup of milk with 1/2 cup butter, 1/4 cup sugar, and 1 teaspoon salt until warm.
2.Pour the warm milk mixture over the flour mixture and mix until smooth. Add one egg and mix until just combined. Cover the bowl with a damp towel and allow dough to rise for 30 minutes.
3.Preheat oven to 350 degrees F (175 degrees C). Grease 2 8-inch baking pans. In a small saucepan, melt 1/4 cup butter. Stir in 1 cup sugar, 1 tablespoon milk, and 1 teaspoon lemon juice. Bring to a boil, then remove from heat. Stir in sliced almonds and 1/2 teaspoon vanilla.
4.Divide almond mixture between the 2 prepared baking pans. Cover each pan with half of the dough and spread evenly over the top. Bake for 20-25 minutes or until golden brown. While cake is baking, make the custard. Combine 1/4 cup sugar, cornstarch, and a dash of salt in a small saucepan. Slowly whisk in 3/4 cup milk and 1 beaten egg. Stirring constantly, bring mixture to a boil over medium heat. Remove from heat and stir in 1/2 teaspoon vanilla and 3/4 cup butter. Transfer to a bowl and chill for 30 minutes.
5.Once the cake is done baking, remove from oven and allow to cool for 5 minutes before removing from pans. Once cooled completely, spread chilled custard on top of one cake layer and then top with the other layer. Serve immediately or store in refrigerator.

PROS

Bienenstich (Bee Sting Cake) II is a sweet and satisfying dessert that is perfect for any occasion, the almond topping adds a nice crunch and the custard filling is creamy and delicious.

CONS

This dessert is high in sugar and fat, it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While Bienenstich (Bee Sting Cake) II is not particularly healthy, it contains almonds which are a great source of Vitamin E, healthy fats, and fiber. Almonds have been linked to reduced risk of heart disease and lower cholesterol levels.

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