Bee Sting Cake Recipe (Bienenstich)

For you, a classic cake recipe from German cuisine that is delicious and very successful.

Dough Ingredients

• 140 grams of sifted wheat flour
• 15 grams of unsalted butter at room temperature
• ½ tablespoon of dry yeast
• ½ tablespoon of sugar
• 1 ovo
• 1 pinch of salt

Cream Ingredients

• ¼ liter of whole milk (250 ml)
• 60 grams of sugar
• 25 grams of cornstarch
• 25 grams of unsalted butter
• 2 vanilla beans
• 3 excited

Icing Ingredients

• 30 grams of butter
• 20 grams of sugar
• 1 tablespoon of fresh cream
• 1 tablespoon of honey
• 1 teaspoon lemon juice
• 3 excited
• 60 grams of sliced ​​almonds

Dough Preparation Method

1. Grease a 20 cm diameter round pan with butter. Line it with baking paper. Reserve.
2. Place the wheat flour in a bowl.
3. Add the butter and quickly crumble it with your fingertips.
4. Add sugar, salt, yeast and mix well.
5. Add the egg and add required amount of water to get a soft dough.
6. On a floured surface, knead the dough for approximately 8 minutes or until it is homogeneous, elastic and shiny.
7. Place the dough in a greased bowl, cover with PVC film and let it rise in a warm place until it doubles in size.
8. Knead the dough again and roll out a circle that fits the mold.
9. Place it in the pan, cover with PVC film and let it rise for another 20 minutes.

Icing Preparation Method

1. In a pan, over low heat, melt the butter.
2. Remove the pan from the heat.
3. Add sugar, cream and honey. Cook over low heat until the sugar dissolves.
4. Increase the heat and boil for 3 minutes.
5. Remove the pan from the heat and add the almonds and lemon juice.
6. Remove and let cool.
7. Preheat the oven to 190ºC.

Bienenstich Preparation Mode

1. Spread the icing over the dough and let it rise for another 10 minutes.
2. Place the dough in the oven for approximately 20/25 minutes.
3. If the dough browns too quickly, cover it with aluminum foil.
4. Remove and let cool in the pan for 30 minutes.
5. Then place the cake on a wire rack.
6. Prepare the cream to finish the cake.

How I Prepare Creams.

1. Cut the vanilla beans in half lengthwise. Reserve.
2. Scrape out the seeds with a knife. Reserve.
3. Prepare a container with ice water. Reserve.
4. In a double-bottomed pan, add the milk, cornstarch, broad beans, seeds and half the sugar.
5. Place over low heat.
6. In a bowl, beat the egg yolks with the remaining sugar.
7. Without stopping beating, slowly add the hot milk.
8. Pour the mixture back into the pan.
9. Beat until it boils and remove from heat.
10. Immediately place the pan in the reserved container of ice water.
11. remove the vanilla beans.
12. When the cream is cold, add the butter and beat vigorously until you get a smooth, shiny cream.
13. Cut the cake and fill it with cream.
14. Top with sliced ​​almonds and serve.

Mom Tips

Bienenstich = Bee sting

Traditionally the cake is made with light cream but this can be replaced by scented whipped cream with ½ teaspoon of extract of vanilla.

Approximate yield of 8 servings.