Bee Sting Cake (Bienenstich) I

3.5
(11)

The honey topping was called 'bienstich' by the German bakers who invented it, probably because of its sweetness.

2
2
Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
Servings:
24
Yield:
2 to 9 - inch square cakes

Ingredients

  • 2 (.25 ounce) packages active dry yeast

  • ¼ cup warm water

  • ¾ cup unsalted butter, softened

  • ¾ cup white sugar

  • 2 eggs, room temperature

  • 3 egg yolks

  • ½ teaspoon salt

  • ½ cup warm milk

  • 2 teaspoons vanilla extract

  • ½ cup sour cream, room temperature

  • 4 cups all-purpose flour

  • 2 tablespoons unsalted butter, melted

  • cup packed light brown sugar

  • 6 tablespoons unsalted butter

  • cup heavy whipping cream

  • cup honey

  • ¼ cup lemon juice

  • cup sliced almonds

  • 2 cups pastry cream

Directions

  1. Combine the yeast, and the warm water; set aside to proof for 5 minutes.

  2. Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.

  3. Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.

  4. For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.

  5. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.

  6. Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.

Tips

Get the recipe for Pastry Cream.

Nutrition Facts (per serving)

281 Calories
15g Fat
34g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 281
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 41%
Cholesterol 74mg 25%
Sodium 65mg 3%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 4%
Total Sugars 17g
Protein 4g
Vitamin C 1mg 7%
Calcium 38mg 3%
Iron 1mg 7%
Potassium 92mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.