The Bee Sting Cake, known in some parts as “Bienenstich,” is a luxurious treat that combines the richness of pastry cream with the crunchiness of almond topping. It’s a delightful fusion of textures and flavors that promises to take you on a culinary adventure. Perfect for any occasion, this cake embodies the spirit of classic European patisserie. Let’s embark on the journey to make this timeless dessert!
Ingredients:
For the Pastry Cream:
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
- 6 large egg yolks
- ½ cup sugar
- ¼ teaspoon salt
- 1 ¾ cups milk
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
For the Cake:
- ¾ cup milk
- 1 large egg plus 2 large yolks
- 2 ¾ cups all-purpose flour
- ¼ cup sugar
- 2 ¼ teaspoons instant yeast
- ½ teaspoon salt
- 8 tablespoons unsalted butter, softened
For the Topping:
- 4 tablespoons unsalted butter
- ¼ cup honey
- 2 tablespoons sugar
- ⅛ teaspoon salt
- ⅔ cup blanched sliced almonds
Directions:
- Pastry Cream: Begin by sprinkling gelatin over water and let it sit to soften. In a medium bowl, whisk egg yolks, sugar, and salt. Add a mix of milk and cornstarch to the egg mixture. Warm the remaining milk and slowly whisk it into the mixture. Move to a saucepan and cook on medium-low until it thickens. Off the heat, whisk in the gelatin mixture, followed by butter and vanilla. Transfer to a bowl, cover, and refrigerate.
- Cake Base: Grease a bowl. In a measuring cup, whisk milk, egg, and yolks. Using a stand mixer, mix flour, sugar, yeast, and salt. Gradually add the milk mixture and knead. Add butter and knead until a sticky dough forms. Place the dough on a floured surface, knead, shape into a ball, and place in the greased bowl. Let it rise.
- Prepare a 9-inch round cake pan with parchment paper. Transfer the risen dough to the pan, poke it using a fork, and let it rise again.
- Topping: In a saucepan, boil butter, honey, sugar, and salt. Stir in almonds and remove from heat.
- Preheat oven to 350°F. Spread the almond mixture over the dough and bake until golden brown. Let it cool.
- Assembling: Loosen the chilled pastry cream with a fork. Split the cake horizontally. Spread the pastry cream over the bottom half. Cut the top into 12 wedges and reassemble the pastry cream. Slice and serve.
Notes/Conclusion:
- A light-colored cake pan is ideal for this recipe. If using a dark pan, monitor the baking time closely.
- The pastry cream and dough preparation requires patience, but the results are truly worth it. The blend of creamy and crunchy textures is what makes this cake special.
Indulge in the symphony of flavors and textures, and don’t forget to share this delightful recipe with friends and family. Bon Appétit!