If you’re looking to infuse your home with the warm aromas and flavors of traditional German Christmas baking, then the Bienenstich Bee Sting Cake is an ideal choice. This delightful cake is a favorite during the festive season, combining a rich honey-almond topping with a luscious vanilla custard filling and a tender sponge cake base. Whether you’re planning a holiday gathering or simply want to treat yourself to a cozy baking project, this recipe is sure to bring joy to your kitchen and your taste buds.
Bienenstich Bee Sting Cake
Ingredients:
For the dough:
– 2 1/2 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1/2 cup warm milk
– 1/4 cup unsalted butter, softened
– 1/4 tsp salt
– 2 large eggs
For the honey-almond topping:
– 1/2 cup unsalted butter
– 1/2 cup granulated sugar
– 2 tbsp honey
– 1 1/2 cups sliced almonds
For the vanilla custard filling:
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 4 large egg yolks
– 1 tsp vanilla extract
Instructions:
1. In a large mixing bowl, combine the warm milk and yeast. Let it sit for 5 minutes until the yeast is foamy.
2. Add the softened butter, sugar, salt, eggs, and half of the flour to the bowl. Mix until well combined.
3. Gradually add the remaining flour, kneading the dough until it is smooth and elastic. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
4. While the dough is rising, prepare the honey-almond topping. In a saucepan, melt the butter, sugar, and honey over medium heat. Stir in the sliced almonds and cook for 2-3 minutes, until the mixture thickens slightly. Remove from heat and let it cool.
5. Preheat your oven to 350°F (180°C) and grease a round cake pan.
6. Once the dough has risen, punch it down and transfer it to the greased cake pan. Press the dough evenly into the pan and let it rise again for 15-20 minutes.
7. Spread the honey-almond topping over the risen dough, covering it completely. Bake the cake in the preheated oven for 25-30 minutes, or until golden brown.
8. While the cake is baking, prepare the vanilla custard filling. In a saucepan, heat the milk until it just begins to simmer.
9. In a separate bowl, whisk together the sugar, cornstarch, egg yolks, and vanilla extract until smooth.
10. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens into a custard.
11. Remove the cake from the oven and let it cool slightly. Once cooled, slice the cake in half horizontally.
12. Spread the vanilla custard filling over the bottom cake layer before placing the top layer back on.
13. Serve the Bienenstich Bee Sting Cake at room temperature and enjoy the harmonious blend of flavors and textures.
This German Christmas baking recipe is a wonderful way to capture the essence of the season and add a touch of sweetness to your holiday celebrations. Indulge in the comforting flavors of honey, almonds, and vanilla with each delicious bite of this classic dessert. Treat your loved ones to a slice of Bienenstich Bee Sting Cake and create lasting memories together this festive season.
