Bee Sting Cake (Bienenstich) I Tasty Recipes

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Bee Sting Cake (Bienenstich) I

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

Ingredients :

• 2 (.25 ounce) packages active dry yeast
• 1/4 cup warm water
• 3/4 cup unsalted butter, softened
• 3/4 cup white sugar
• 2 eggs, room temperature
• 3 egg yolks
• 1/2 teaspoon salt
• 1/2 cup warm milk
• 2 teaspoons vanilla extract
• 1/2 cup sour cream, room temperature
• 4 cups all-purpose flour
• 2 tablespoons unsalted butter, melted
• 2/3 cup packed light brown sugar
• 6 tablespoons unsalted butter
• 3/8 cup heavy whipping cream
• 3/8 cup honey
• 1/4 cup lemon juice
• 5/8 cup sliced almonds
• 2 cups pastry cream

Instructions :

Prep : 30M	Cook : 24M	Ready in : 1H30M

• Combine the yeast, and the warm water; set aside to proof for 5 minutes.
• 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.
• 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.
• 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.
• Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.
• Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.

Notes :

• Get the recipe for Pastry Cream.

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