Bienenstich, or Bee Sting Cake, is a classic German dessert that combines rich, buttery cake with a crunchy almond topping and a smooth, creamy filling. It’s called “Bee Sting” because of the honey-sweetened almond topping that resembles the sweetness of bees and their hives. Here’s how you can make a traditional Bienenstich at home.
Ingredients:
For the Dough:
-
2 1/4 teaspoons active dry yeast
-
1/2 cup warm milk
-
1/4 cup sugar
-
2 cups all-purpose flour
-
1/2 teaspoon salt
-
2 large eggs
-
1/4 cup unsalted butter, softened
-
1/2 teaspoon vanilla extract
For the Almond Topping:
-
1/2 cup unsalted butter
-
1/2 cup sugar
-
2 tablespoons honey
-
1/4 cup heavy cream
-
1 cup sliced almonds
For the Filling:
-
2 cups heavy cream
-
2 tablespoons powdered sugar
-
1 teaspoon vanilla extract
-
1/2 cup mascarpone cheese (optional, for extra richness)
Instructions:
1. Prepare the Dough:
-
In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes, until the mixture becomes frothy.
-
In a large bowl, combine the flour and salt. Add the yeast mixture, eggs, butter, and vanilla extract. Mix everything together until a sticky dough forms.
-
Knead the dough for about 5 minutes on a floured surface until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook to knead the dough.
-
Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
2. Prepare the Almond Topping:
-
In a medium saucepan, melt the butter over medium heat. Stir in the sugar and honey, and cook for about 2-3 minutes until the mixture is smooth and starts to bubble.
-
Add the heavy cream and continue cooking for an additional 2 minutes, stirring constantly.
-
Remove the saucepan from heat and fold in the sliced almonds. Set this almond mixture aside to cool.
3. Assemble the Cake:
-
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
-
After the dough has risen, punch it down and transfer it to the prepared cake pan. Spread it out evenly to cover the bottom of the pan.
-
Gently spoon the almond topping over the dough, ensuring that the almonds are spread evenly across the surface.
-
Bake the cake for 25-30 minutes, or until the top is golden brown and the cake is fully cooked through. Let the cake cool completely in the pan.
4. Prepare the Cream Filling:
-
While the cake is cooling, whip the heavy cream with powdered sugar and vanilla extract in a chilled bowl until soft peaks form.
-
If you’re using mascarpone, gently fold it into the whipped cream to make it richer and creamier.
5. Assemble the Bienenstich:
-
Once the cake has cooled, carefully remove it from the pan and slice it in half horizontally.
-
Spread the whipped cream filling evenly on the bottom half of the cake.
-
Place the top half of the cake (with the almond topping facing up) back on top of the cream layer.
6. Serve:
-
Slice the Bienenstich into wedges and serve. Enjoy the balance of soft cake, crunchy almond topping, and creamy filling.
Tips:
-
You can make the cake a day ahead and refrigerate it, but it’s best enjoyed fresh for the best texture and flavor.
-
For an extra touch of flavor, you can add a splash of rum or amaretto to the cream filling.
-
If you can’t find mascarpone, you can substitute with cream cheese, but mascarpone will give it a more traditional flavor.
With its rich flavor, soft texture, and crunchy almond topping, Bienenstich is sure to be a hit with anyone who loves traditional German desserts!