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Bee Sting Cake (Bienenstich) I

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Recipe Summary Bee Sting Cake (Bienenstich) I

The honey topping was called 'bienstich' by the German bakers who invented it, probably because of its sweetness.

Ingredients | Bienenstich Fuß Blau

2 (.25 ounce) packages active dry yeast

¼ cup warm water

¾ cup unsalted butter, softened

¾ cup white sugar

2 eggs, room temperature

3 egg yolks

½ teaspoon salt

½ cup warm milk

2 teaspoons vanilla extract

½ cup sour cream, room temperature

4 cups all-purpose flour

2 tablespoons unsalted butter, melted

⅔ cup packed light brown sugar

6 tablespoons unsalted butter

⅜ cup heavy whipping cream

⅜ cup honey

¼ cup lemon juice

⅝ cup sliced almonds

2 cups pastry cream

Directions

Combine the yeast, and the warm water; set aside to proof for 5 minutes.

Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.

Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.

For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.

Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.

Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.

Get the recipe for Pastry Cream.

Info | Bienenstich Fuß Blau

prep: 30 mins cook: 1 hr total: 1 hr 30 mins Servings: 24 Yield: 2 - 9 inch square cakes

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