Bienenstich translates as “bee sting” from German –is a classic German pastry, an open cake on yeast dough with an upper layer of almonds with fat and sugar, which caramelizes when baking.
According to the legend about the baker’s apprentices, the pie got its name in memory of the events of the distant 1474 in Andernach. The inhabitants of Linz-on-the-Rhine were going to attack the neighboring town of Andernach for the fact that the emperor had transferred their right to collect the Rhine toll from passing ships to the Andernachians. On the morning of the appointed day, two Andernach baker’s apprentices walked along the city wall and ate honey from the beehives hanging on it. The young men found the enemies preparing to attack and pelted them with hives, and the enemy, bitten by bees, fled.
The basis of the bienenstich is a sweet yeast dough, which is rolled out on a baking sheet to a thickness of a finger. On the dough, a brewed and still hot enough mass of sugar or honey, fat, cream, and almond chips are distributed. After baking and cooling, the pie is cut horizontally and stuffed with whipped cream, butter or vanilla cream, or pudding mixed with whipped cream.
Kitchen tools You’ll need
You prepare the Bee-sting cake you would need
- Cake pans
- Parchment paper
- Food wrap
- Plate for cake ( or stand)
- paper towels
- Mixing bowls
- Measuring cups and spoons
- Cooling racks
In a saucepan mix flour and sugar, beat up chicken eggs lightly, pour in a mixture of flour and sugar and stir until smooth. In 10% cream, pour vanilla sugar, a pinch of salt and heat up until very hot, almost boiling condition. Pour in a thin trickle with constant stirring into the egg mass.
Pour in about half of the cream, then pour the egg mass back into the pan, put it on the stove and, with constant intensive stirring, warm it up until it thickens.
It thickens quite quickly, it will take about 3-5 minutes. Remove the thickened cream from the heat and immediately transfer it to a separate bowl. Put the food wrap directly on the surface of the cream so there is no condensation under the wrap.
And let it cool to room temperature.
In a separate saucepan, put the honey, butter and heat until smooth. Pour in warm milk, add the whisked egg here. Of course, the mass should not be very hot, so that the egg does not boil. And let it cool down to a warm state.
Sift the flour. We postpone a couple of tablespoons of flour, this flour will be needed when kneading the dough. To the rest of the flour, add instant yeast. Let us remind you that these yeasts do not require pre-activation, they do not need to be diluted in water, they are poured directly into the flour. Add salt and mix everything well. Pour in a mixture of honey, butter, and milk, by this time the mixture should be warm, not hot.
Knead the dough. We sprinkle the work table with flour, spread the dough, and knead it well until smooth. In the process of work, periodically sprinkle the work surface with flour so that the dough does not stick and it is convenient to work with it.
Round the dough, lightly grease the bowl with vegetable oil, put the dough, and leave for about 1-1.5 hours. The dough should double in volume.
Put honey, butter, sugar in a saucepan, put it on the stove, and gently warm it up until smooth. Butter should melt, honey should melt. Bring to a boil and cook for just a couple of minutes. Pour chopped almonds into the hot honey mass, pour in vanilla extract, stir and let cool to room temperature.
We suggest you bake the pie in a detachable cake mold with a diameter of 9 inches, cover the bottom of the mold with parchment, grease the sides with butter and sprinkle with flour.
Put the risen dough on the working surface and knead it well. This is necessary to get rid of large air bubbles so that the structure of our pie is delicate and finely porous. Then round the dough and then roll it into a thick, smooth, and flat shape.
Put it in a mold and trim it to the size of the bottom.
On top, evenly spread out the previously prepared filling of honey, butter, almonds.
By this time, the filling should be at room temperature. Cover the pie and let it rise a second time. Leave for about 30-40 minutes.
Bake the pie in a preheated 350 ° F oven until ready. The pie is baked for about 40-50 minutes. Readiness is determined by a toothpick. It should come out clean, without traces of dough.
Put the freshly baked pie right in the mold on the wooden cupboard or plate and let it cool down.
Then carefully separate and remove the mold. Leave the pie and let it cool completely.
When the cake is at room temperature, it can be cut. The pie is high, so it can be cut in half, or it can be cut into three layers.
When the custard cream has cooled to room temperature, continue to prepare the cream. Take the heavy whipping cream out of the refrigerator and beat it to a smooth state. Add the custard cream to the heavy cream and stir.
As a result, you will get a light cream. Put the bottom sponge on a serving plate, grease with cream.
There is a lot of cream, so if you cut the pie into 3 cakes, then this amount of cream would be quite enough. Level it out, put the second half of our pie on top.
After assembling, the cake should stand for a while so that the cream stabilizes and thickens and the sponges get soaked. The nuts on top of the pie will become soft and the pie can be easily cut.
How to store this yeasted honey cake, and for how long?
The most right place to store honey cake is a refrigerator. Because it has an optimal temperature regime. There is no excessive humidity and direct sunlight.
At room temperature, a cake filled with cream cheese, soft cheese, and yogurt can be kept for 3 hours.
Cakes with dairy products fillings are not recommended to be frozen – after defrosting these products will lose their attractive appearance, the taste will also deteriorate.
How many people will this German honey cake serve?
The weight of the pie is 3 lb and it can be served to 10 people.
Can you taste the yeast in the cake?
Of course, you can. But you don’t need to worry that your cake will taste like bread.
Is the vanilla filling in this Bee Sting Cake recipe traditional?
No, this is a variation of the filling.
Since this cake requires yeast, does that mean there is rise-time involved?
Yes, you would need to wait two times and let the dough rise.
- Amount Per Serving
- Calories 449