Bienenstich (German Bee Sting Cake) Recipe
Prep Time:
4 hours, 15 minutes
Cook Time:
35 minutes
Servings:
8 Servings
Ingredients
  • ⅓ cup whole milk, warmed
  • 1 (¼-ounce) package active dry yeast
  • 4 teaspoons granulated sugar, divided
  • 2 large eggs
  • 2 cups bread flour
  • 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 4 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • 2 tablespoons honey
  • 1 tablespoon heavy cream
  • ¼ teaspoon kosher salt
  • ½ cup sliced almonds
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • ⅓ cup granulated sugar, divided
  • 1 ½ cups whole milk
  • 2 teaspoons vanilla bean paste or extract
  • ¼ teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • ½ tablespoon unflavored gelatin powder
  • 1 tablespoon cold water
  • 1 cup heavy cream
Directions
  1. Begin the dough: Combine the warm milk, yeast, and 1 teaspoon sugar in the bowl of a stand mixer.
  2. Cover and set aside for 5 minutes until foamy.
  3. Add the remaining 3 teaspoons sugar, eggs, flour, and salt. Knead using a dough hook for 4-6 minutes until a smooth dough forms.
  4. Slowly knead in 1 tablespoon of butter at a time until all 6 tablespoons have been incorporated.
  5. Scrape down the bowl with a spatula, then cover and let the dough rise for at least 1 hour, or until doubled in size.
  6. Spray and line two 8-inch cake pans with parchment paper.
  7. Divide the dough into two portions and form into balls on a lightly-floured surface.
  8. Stretch or roll the dough to create 8-inch rounds.
  9. Place the dough rounds into the cake pans. Cover and set aside to rise for 30-45 minutes, until slightly puffed.
  10. Preheat the oven to 375 F.
  11. In the meantime, prepare the topping. Melt the butter in a small pot.
  12. Stir in the sugar, honey, cream, and salt. Cook, stirring, until the mixture simmers and becomes golden in color.
  13. Pour the sliced almonds evenly over one round of dough.
  14. Drizzle the topping mixture evenly over the almonds to coat.
  15. Bake both the almond-covered and plain dough rounds for 25-30 minutes, until golden brown and firm to the touch.
  16. Run a small knife around the edge of the caramelized almond layer to loosen, then transfer to a lined baking sheet or cooling rack once cool enough to handle. Repeat the same process with the plain layer.
  17. Prepare the filling: Whisk to combine the egg yolks, cornstarch, and half of the sugar in a medium bowl.
  18. In a small pot, bring the milk, vanilla, and salt to a light simmer.
  19. Slowly pour the hot liquid into the egg yolk mixture, whisking constantly.
  20. Return the egg yolk mixture to the pot. Cook over medium-low, whisking constantly, until thickened to a pudding.
  21. Transfer the pudding to a clean bowl and whisk in the butter.
  22. Press plastic wrap directly onto the surface of the pudding and chill at least 1 hour, or until firm and cold.
  23. In a small microwave-safe container, stir to combine gelatin powder and water. Let stand for 5 minutes.
  24. Heat in the microwave until the gelatin powder is fully dissolved.
  25. Whip the cream to soft peaks. Slowly drizzle in the gelatin mixture, then whip to stiff peaks.
  26. Fold the chilled pudding gently with a spatula to loosen, then fold in a generous dollop of the whipped cream.
  27. Fold in the remaining whipped cream.
  28. Invert the plain layer of brioche onto a serving plate.
  29. Top with the pudding/cream mixture, then spread lightly to form a dome.
  30. Cut the remaining brioche round, almond-side up, into 8 sections. Place on top of the filling. Chill the cake for at least 1 hour before serving.