Bee Sting CakeThis bee sting cake (aka bienenstich) may look daunting, but it’s well worth the effort….
Bee Sting Cake
1/4 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 1-1/2 cups whole milk 3 large egg yolks 2 tablespoons butter, cubed 2 teaspoons vanilla extract 1/2 cup heavy whipping cream, whipped CAKE: 1/4 cup sugar 1 envelope (1/4 ounce) active dry yeast 1/4 teaspoon salt 2-3/4 cups all-purpose flour, divided 3/4 cup whole milk 1/3 cup butter, cubed 2 large eggs, room temperature ALMOND TOPPING: 1/4 cup butter 3 tablespoons honey 2 tablespoons sugar 1 cup sliced almonds
For filling, in a small heavy saucepan, mix sugar, cornstarch and salt.
Whisk in milk.
Cook and stir over medium heat until thickened and bubbly.
Reduce heat to low; cook and stir 2 minutes longer.
Remove from heat.
In a small bowl, whisk egg yolks.
Whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly.
Bring to a gentle boil; cook and stir 2 minutes.
Remove from heat.
Stir in butter until melted.
Immediately transfer to a clean bowl; stir in vanilla.
Cool 30 minutes.
Press plastic wrap onto surface of filling; refrigerate until cold.
Whisk custard gently.
Fold in half the whipped cream.
Fold in remaining whipped cream.
Cover and refrigerate.
While custard is chilling, make dough.
In a large bowl, mix sugar, yeast, salt and 1 cup flour.
In a small saucepan, heat milk and butter to 120°-130°.
Add to dry ingredients; beat on medium speed 1 minute.
Add eggs; beat on high 1 minute.
Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a well floured surface; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, about 1 hour.
While dough is rising, make almond topping.
In a small saucepan over medium heat, melt butter, honey and sugar.
Cook and stir until sugar is dissolved.
Remove from heat; stir in almonds.
Cool slightly and set aside.
Punch down dough.
Turn onto a lightly floured surface; roll into a 9-in.
Transfer to greased 9-in.
springform baking pan, pressing to evenly fill pan with dough.
Spoon almond mixture over dough and gently spread to cover entire surface.
Cover pan with a kitchen towel; let rise in a warm place until doubled, 25-30 minutes.
Preheat oven to 350°.
Bake until topping is golden brown, 25-30 minutes.
Cool on a wire rack 10 minutes.
Loosen sides from pan with a knife.
Cool 1 hour longer.
Remove cake from base of springform pan.
Using a long serrated knife, cut cake horizontally in half; spread filling over cake.
Replace top of cake.
Nutrition Facts 1 piece:
- 548 calories, 32g fat (16g saturated fat), 178mg cholesterol, 314mg sodium, 56g carbohydrate (18g sugars, 3g fiber), 11g protein.