Taste of Home
Bee Sting Cake
TOTAL TIME: Prep: 45 min. + rising Bake: 30 min. + cooling
YIELD: 8 servings.
The bee sting cake, or bienenstich, may look daunting, but it's well worth the effort. Take the steps one at a time and you'll be surprised how easy it is to make. —Taste of Home Test Kitchen
Ingredients
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1/4 cup sugar
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3 tablespoons cornstarch
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1/4 teaspoon salt
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1-1/2 cups whole milk
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3 large egg yolks
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2 tablespoons butter, cubed
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2 teaspoons vanilla extract
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1/2 cup heavy whipping cream, whipped
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CAKE:
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1/4 cup sugar
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1 envelope (1/4 ounce) active dry yeast
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1/4 teaspoon salt
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2-3/4 cups all-purpose flour, divided
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3/4 cup whole milk
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1/3 cup butter, cubed
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2 large eggs, room temperature
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ALMOND TOPPING:
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1/4 cup butter
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3 tablespoons honey
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2 tablespoons sugar
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1 cup sliced almonds
Directions
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1.
For custard 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.
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2.
Whisk custard gently. Fold in half the whipped cream, then fold in remaining whipped cream. Cover and refrigerate.
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3.
Meanwhile, 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).
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4.
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.
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5.
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.
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6.
Punch down dough. Transfer to a 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 side from pan with a knife. Cool 1 hour longer.
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7.
Remove cake from base of springform pan. Using a long serrated knife, cut cake horizontally in half; spread filling over bottom layer. Replace top of cake. Serve immediately. Chill leftovers.
Nutrition Facts
1 piece: 601 calories, 33g fat (17g saturated fat), 183mg cholesterol, 333mg sodium, 65g carbohydrate (27g sugars, 3g fiber), 13g protein.
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