Week 39: Bee Sting Cake

Bee sting cake, also known as Bienenstich, is a German layered cake filled with pastry cream and topped with sliced caramelized almonds.

Jump to the recipe!

You might be wondering: why is the cake named bee sting cake? Well, there are two origin stories on how bee sting cake came to be.

The first legend is that two bakers were eating from a honeycomb when they were attacked by raiders. The bakers threw the honeycombs at the robbers and celebrated by baking what is now known as a bee sting cake.

Another legend is that a baker was experimenting with a cake with an almond topping, similar to the one we are making, and was stung by a bee in the process.

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RECIPE:

INGREDIENTS:

Cake:

• 1 packet of instant yeast

• 1/4 cup granulated sugar

• 2 cups all-purpose flour

• 3/4 cup milk

• 1/4 cup salted butter, softened

• 2 eggs

Almond topping:

• 1/3 cup butter

• 1/4 cup granulated sugar

• 1/4 cup honey

• 2 tablespoons heavy cream

Filling:

• 3 egg yolks

• 1/3 cup granulated sugar

• 1/4 cup cornstarch

• 1 1/2 cups whole milk

• 1 teaspoon vanilla paste

• 1 tablespoon butter

STEPS:

1. Preheat your oven to 350 degrees F, and line a 9-inch cake pan with parchment paper.

2. Knead all the cake ingredients in a stand mixer with the dough hook attachment for four minutes. The dough will be sticky, but that is normal. Cover the dough with plastic wrap and let it proof for 45 minutes.

3. Then, transfer the cake to your prepared pan and let it proof for another 45 minutes.

4. While the cake is having its second proof, make the almond topping. Melt the butter, sugar, heavy whipping cream, and honey in a saucepan for two minutes. Lower the temperature and wait until the mixture begins to boil for three minutes. Add the almonds and set aside to let the topping cool.

5. Distribute the almond topping over your cake to the best of your abilities. Bake the cake for 25 minutes. Once the cake is baked, set it aside to cool to room temperature before taking it out of its pan.

6. While the cake is cooling, make the filling. In a pot, mix the eggs and sugar until light. Then, add the cornstarch, milk, and vanilla paste. Transfer the pot over medium heat, and whisk until the filling bubbles. This should take around 2-3 minutes. Stir in the butter and set aside to allow the filling to cool.

7. Assemble the cake by cutting it in half horizontally. Add your filling between each cake layer and serve.

Enjoy!

The Bored Baker 👩🏽‍🍳

Adapted from: https://smittenkitchen.com/2013/04/bee-sting-cake/