Bienenstich - Bee Sting Cake (2024)

Lucy Parissi | Supergolden Bakes

5 from 3 votes

Course: Cake

Cuisine: German

Keyword: Bee Sting Cake, Bienenstich, Bienenstich recipe

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Proving: 1 hour hour 34 minutes minutes

Total Time: 2 hours hours 34 minutes minutes

Equipment & Tools

For the cake

• ▢ 460 g (3 ⅔ cups)all purpose flour plus more for dusting
• ▢ 2 tsp instant yeast the type suitable for bread makers
• ▢ 1 tsp salt
• ▢ 3 eggs
• ▢ 120 ml ( ½ cup) whole milk
• ▢ 60 ml (¼ cup) honey
• ▢ 1 tsp almond extract
• ▢ 85 g ( 6 tbsp) unsalted butter softened or melted
• ▢ 2 tbsp unsalted butter melted, to brush over cake

For the topping

• ▢ 85 g (6 tbsp) unsalted butter
• ▢ 75 g (⅔ cup) granulated sugar
• ▢ 3 tbsp honey
• ▢ 2 tbsp double cream
• ▢ 100 g (1 ¼ ) flaked almonds
• ▢ pinch sea salt

For the custard cream

• ▢ 80 g (⅔ cup) custard powder (vanilla pudding mix)
• ▢ 750 ml (3 cups + 2 tbsp) whole milk
• ▢ 100 g (½ cup) sugar
• ▢ 2 tsp vanilla bean paste
• ▢ 100 g (8 tbsp) unsalted butter

MAKE THE DOUGH

• Put the flour, instant yeast and salt in the bowl of a stand mixer and mix with the dough hook until just combined. Alternatively add the ingredients to a large mixing bowl and use electric hand mixer as in my video.

  460 g (3 ⅔ cups)all purpose flour, 2 tsp instant yeast, 1 tsp salt

• Combine the milk, melted or softened butter, eggs, honey and almond extract in a measuring jug. With the mixer running on low speed, add the egg mixture to the flour and mix until just combined.

  3 eggs, 120 ml ( ½ cup) whole milk, 60 ml (¼ cup) honey, 85 g ( 6 tbsp) unsalted butter, 1 tsp almond extract

  

• Increase the speed and beat the dough until it becomes smooth and elastic. Mist the bowl with a little oil or brush the dough with melted butter, cover with a towel and let the dough rise until almost doubled – this can take up to 2 hours.

  2 tbsp unsalted butter

  

• Mist an 8 inch spring form cake tin with cake release and line the bottom with baking paper. Tip the dough out onto a lightly floured work top and knock it back gently.

• Shape it into a ball and transfer into the prepared tin. Brush the top with a little melted butter, cover, and let it rise for 45 minutes.

PREPARE THE ALMOND TOPPING

• Put all the ingredients except the almonds into a saucepan and bring to a simmer. Let it bubble away for five minutes, stirring frequently, until it turns a little darker. Take off the heat and mix in the flaked almonds. Cool slightly before using.

  85 g (6 tbsp) unsalted butter, 75 g (⅔ cup) granulated sugar, 3 tbsp honey, 2 tbsp double cream, 100 g (1 ¼ ) flaked almonds, pinch sea salt

  

BAKE THE BEE STING CAKE

• Preheat the oven to 180°C / 350°F. Spread the almond topping over the cake – don’t worry if it looks a bit messy as it will melt in the oven.

  

• Place the cake pan on a heavy baking tray lined with a silicone mat to catch any spills. Bake for 35-45 minutes, or until a skewer inserted in the middle comes out clean and the top feels firm and springy. Cool completely before filling.

PREPARE THE FILLING

• Place the custard powder, sugar, vanilla paste and a little milk in a saucepan and stir to make a paste. Gradually add the remaining milk while stirring over low heat, until the custard thickens.

  80 g (⅔ cup) custard powder, 750 ml (3 cups + 2 tbsp) whole milk, 100 g (½ cup) sugar, 2 tsp vanilla bean paste, 100 g (8 tbsp) unsalted butter

  

• Stir in the butter until it melts and the filling is smooth. Cover with cling film directly on the custard to prevent a skin forming and chill in the fridge until firm.

ASSEMBLE THE CAKE

• Slice the cake in half (or in three layers). Pipe the custard over the cake, level and sandwich with he top layer. Sprinkle with a little icing sugar, slice and enjoy!

  

• We are using instant (rapid rise) yeast in this recipe – this type of dried yeast doesn’t require activation, you simply mix it in with the flour.
• The cake is best eaten as soon as you fill it. It will keep for a couple of days in the refrigerator but the cold air may turn the cake a bit dry.
• Prepare the filling up to a day in advance to allow it to cool down and become firm.
• Allow yourself plenty of time to make the cake as it requires about two hours to rise overall.

CUSTARD FROM SCRATCH

This is the filling used in the original recipe before the update. You will need to prepare this ideally a day in advance as it needs several hours to cool.

Filling Ingredients

375 ml (1 ½ cups) whole milk
1 tsp vanilla paste
4 large egg yolks
100 g (½ cup) light brown sugar
2 tbsp cornflour (= cornstarch)
2 tbsp unsalted butter
180 ml (¾ cup) cold double cream (= heavy cream)
120 g (1 cup) icing sugar powdered sugar

Method

1. Whisk the sugar, corn flour and egg yolks together – either by hand or a mixer – until smooth.
2. In a saucepan over medium heat, warm the milk and vanilla until small bubbles appear along the edge of the pan.
3. Slowly pour the hot milk into the egg mixture while whisking. Pour back into the saucepan and cook over medium heat, whisking constantly, for about 4 minutes until cream comes to a boil and thickens. Pour cream through a fine sieve into a bowl and stir in the butter.
4. Cover with cling film, pressing it directly on the cream. Make a small hole to allow steam to escape and put in the fridge overnight or for at least 6 hours.
   The following day (or once custard is thoroughly chilled) whip the cold double cream with the icing sugar until you have firm peaks.
5. Fold the whipped cream into the custard – only using enough to lighten the cream but be careful not to make too soft or it will ooze out of the cake. Keep chilled until needed.