Bienenstich (German Bee Sting Cake)
Serves 235 mins prep45 mins cook
Bienenstich is classic German sheet pan yeasted cake topped with honey and almonds and filled with a vanilla cream that is light and fluffy.
0 servings
What you need
fl oz whipped cream
tsp ground cinnamon
oz almond
cup honey
tsp salt
cup unsalted butter
oz milk
oz yeast
cup cane sugar
Instructions
Dough Preheat the oven to 375 F. In the bowl of a stand mixer, whisk together the flour, sugar and yeast. Then add in the milk, butter, egg, egg yolk, and salt. Use the dough hook attachment to knead the dough on medium/low speed for 10 minutes. It should be smooth but still stick to the bowl. Place the dough in a greased bowl that is at least twice the size (you can use the same mixing bowl) and cover it with a towel or plastic. Place the bowl somewhere warm for 30 minutes to allow the dough to proof until doubled in size. Grease a metal, 9"x13" baking pan. Knock the air out of the dough and place the proofed dough in the center of the pan. Gently stretch it out from the center using your hands. Honey Nut topping Heat over medium/high heat, stirring frequently, until it comes to a boil. Continue cooking for one minute longer, then remove it from the heat. Stir in the almonds and cinnamon. Bake Continue stretching until the dough reaches the edges of the pan. If the dough shrinks back, let it rest for 5 minutes and then continue stretching. Spoon the honey nut topping onto the dough around the edges of the rectangle. Use a rubber spatula or an offset spatula to gently spread the topping over the dough as evenly as possible. Immediately, bake the bienenstich in the oven for 20-22 minutes, rotating the pan halfway through. It is done when it has become a deep golden brown color. Once fully baked, remove the pan from the oven and place on a wire rack to cool. Cream Filling In the bowl of a stand mixer, pour in the heavy cream. Sprinkle the instant vanilla pudding mix over the cream and use the whisk attachment to whip it to stiff peaks on high speed. Assemble the Bienenstich Once the cake is cooled, run a knife along the edge to loosen it from the baking pan. Then gently, tip the cake out and place it face up on a cutting board. Cut the cake into 12 slices by first cutting it in half lengthwise and then crosswise. Then cut each quarter into three slices. Cut each slice in half so that you have two layers. Use a piping bag or offset spatula to spread the cream filling onto the bottom layer of each slice of cake. Then lay the top layer of each piece over the filling and press down gently.View original recipe