Bee Sting Cake (Bienenstich) I

Bee Sting Cake (Bienenstich) I

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

Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
281 Calories

Recipe Instructions

Step 1
Combine the yeast, and the warm water; set aside to proof for 5 minutes.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.
Step 6
Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.
Bee Sting Cake (Bienenstich) I
Bee Sting Cake (Bienenstich) I

Ingredients

  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • ¾ cup white sugar
  • 4 cups all-purpose flour
  • 3 egg yolks
  • 2 (.25 ounce) packages active dry yeast
  • ¼ cup warm water
  • 6 tablespoons unsalted butter
  • ¼ cup lemon juice
  • 2 tablespoons unsalted butter, melted
  • 2 eggs, room temperature
  • ½ cup warm milk
  • ½ cup sour cream, room temperature
  • ⅔ cup packed light brown sugar
  • ⅜ cup heavy whipping cream
  • ⅜ cup honey
  • ⅝ cup sliced almonds
  • 2 cups pastry cream

Categories

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