Dive into the delightful world of cakes with the Bee Sting Cake, a layered masterpiece that perfectly marries the fluffy cake base with a creamy filling and a crunchy almond topping. Originating from German baking traditions, this cake is more than a dessert; it’s a celebration on a plate. Whether you’re marking a special occasion or just treating yourself, this cake promises a rich, multi-textured experience.
Ingredients:
- For the Pastry Cream:
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
- 6 large egg yolks
- ½ cup (3 1/2 ounces) sugar
- ¼ teaspoon salt
- 1 ¾ cups milk
- ¼ cup (1 ounce) cornstarch
- 2 tablespoons butter (assumed from context)
- 1 tablespoon vanilla extract (assumed from context)
- For the Cake:
- ¾ cup milk
- 1 large egg plus 2 large yolks
- 2 ¾ cups (13 3/4 ounces) all-purpose flour
- ¼ cup (1 3/4 ounces) sugar
- 2 ¼ teaspoons instant or rapid-rise yeast
- ½ teaspoon salt
- 8 tablespoons butter, cut into pieces
- For the Topping:
- 4 tablespoons honey (assumed from context)
- ¼ cup butter (assumed from context)
- 2 tablespoons sugar
- ⅛ teaspoon salt
- ⅔ cup blanched sliced almonds
Directions:
- Prepare the Pastry Cream: In a small bowl, sprinkle gelatin over water and set aside for 5 minutes. In another bowl, whisk together egg yolks, sugar, and salt until the mix turns pale yellow. Introduce the mix of cornstarch and 1/4 cup milk. Heat the remaining milk in a pan until warm, then slowly whisk into the egg mixture. Transfer the entire mixture back to the pan and cook on medium-low heat while whisking until it thickens. Remove from heat, add in the gelatin, butter, and vanilla. If lumpy, strain through a mesh strainer. Transfer to a bowl, cover, and refrigerate for at least 3 hours.
- Cake Crafting: Grease a bowl and set aside. In a measuring cup, whisk together milk, egg, and yolks. Using a mixer with a dough hook, blend flour, sugar, yeast, and salt. Slowly introduce the milk mixture, kneading until cohesive. Add butter pieces and knead for 8-10 minutes. Transfer the dough to a floured surface and knead until smooth. Place in the greased bowl, cover, and let it rise for about 1 to 1.5 hours.
- Prepare a 9-inch round cake pan with parchment paper. Transfer the risen dough to the pan, pressing evenly. Poke the dough with a fork, cover loosely, and let it rise again for about 35-50 minutes.
- Topping Time: In a saucepan, combine butter, honey, sugar, and salt, and bring to a boil. Stir in almonds and set aside. Preheat the oven to 350°F (175°C) and spread the almond mixture over the dough. Bake for 30-40 minutes, rotating halfway.
- Let the cake cool for 20 minutes, then transfer to a wire rack for a complete cool-down (about 2 hours). For assembling, split the cake in half horizontally, spread the pastry cream, and cut the cake top into 12 wedges. Reassemble and serve in slices.
Notes/Conclusion:
The Bee Sting Cake is a harmonious blend of textures and flavors. From its soft and airy base to its creamy center and crunchy topping, every bite is an experience. If you’re using a dark-colored cake pan, monitor the cake after 25 minutes of baking to prevent overcooking. The name might sound quirky, but one bite, and you’ll be buzzing with joy! Loved the recipe? Share it with friends and enjoy the sweet moments together.