Recipe: Der Bienenstich (Bee Sting Cake)

Introduction:
I’m excited to share my favorite German cake recipe, “Der Bienenstich.”

Bee Sting Cake
Yield: 8-inch round cake
Note: This recipe contains nuts

Tools: 9-inch cake pan or springform pan

Ingredients:

Brioche:

• 300g all-purpose flour
• 30g sugar
• 6g instant yeast
• 6g salt
• 90g whole milk (heated to 90°F)
• 3 large eggs (room temp)
• 113g unsalted butter (softened)

Topping:

• 60g unsalted butter
• 60g sugar
• 60g honey
• 3g fine sea salt
• 95g sliced raw almonds

Pastry Cream:

• 690g whole milk
• 100g sugar
• 48g cornstarch
• 1g fine sea salt
• 25g all-purpose flour
• 4 large egg yolks (room temp)
• 70g unsalted butter
• 12g vanilla extract or bean paste

Method:

Pastry Cream:

1. Prepare an ice bath with a large bowl and a medium bowl on top. Set aside.
2. In a medium bowl, mix sugar, cornstarch, salt, flour, egg yolks, and a splash of milk. Whisk until opaque.
3. Heat remaining milk in a pot until it simmers. Gradually whisk hot milk into the egg mixture.
4. Return mixture to the pot. Cook over medium-high heat, whisking until thickened. Remove from heat, whisk in butter.
5. Strain pastry cream into the medium bowl over the ice bath. Whisk in vanilla. Cool, then cover with plastic wrap. Chill for 2 hours or overnight.

Brioche:

1. In a mixing bowl, combine warm milk, sugar, and yeast. Add flour and salt. Mix with a dough hook on low, then medium-high for 5 minutes. Rest for 8 minutes.
2. Gradually add butter while mixing on low. Increase speed to medium-high and knead for 4 minutes.
3. Place dough in a greased bowl, cover, and proof for 2 hours until doubled in size.
4. Flatten dough into a 9-inch disc. Place in a parchment-lined 9-inch cake pan. Proof for 30-35 minutes.
5. Preheat oven to 350°F.

Topping:

1. Combine butter, sugar, honey, and salt in a pot. Boil, then remove from heat and stir in almonds.
2. Spread topping over proofed dough. Bake for 25-30 minutes until golden and 195°F inside.
3. Cool completely. Slice horizontally. Pipe pastry cream onto the bottom layer. Replace top layer.
4. Chill for 45 minutes to 1 hour before serving. Keep refrigerated and consume within 3-4 days.

Enjoy!
Serve this delightful Bee Sting Cake for breakfast or dessert!