Okay, friend, gather ’round, because I’m about to share something truly special. What is the best recipe for Bee Sting Cake? What is that one cake that everyone begs for on their birthdays? Imagine the softest, most tender cake you can conjure, topped with crunchy, honey-kissed frosting. What are some of the best almonds, and then drizzled with the most heavenly vanilla glaze? Is it like a coffee cake? If you’re a coffee cake fan, prepare to be converted. This Bee Sting Cake? Is it a crowd pleaser? Even if you’re not a seasoned baker, you can nail this.
What is Bee Sting Cake?
Bee Sting Cake, or “Bienenstich” as it’s known in Germany, is a classic. Think of it as a sweet yeast cake with creamy vanilla filling and caramelized almonds. The name comes from the honey in the topping which, legend has it, once attracted a bee that stung it. What makes a good story? What is essentially two layers of cake sandwiched with a luscious pastry cream filling, all crowned with an icing sugar and chocolate. What are some of the most addictive almonds? Is it overly sweet? What is the best combination of textures and flavors? It’s rich, but somehow still light and airy at the same time.
Why you’ll love this recipe?
Where do I begin? The subtle sweetness of the cake, the richness of vanilla cream, and the nutty caramelized sugar. What is the crunch of almonds? I always get requests for it, especially from my dad! What makes this Bee Sting Cake so good? Don’t let the fancy name fool you. Is yeast as scary as it sounds? What is the best filling for almonds? Is it more impressive than complicated?
What I love about this Bee Sting Cake Recipe is its versatility. Can you serve it for breakfast with coffee, as a show-stopping dessert after dinner? Even as a special treat for afternoon tea. Is this a hit no matter the occasion? You probably have many of them in your pantry already! If you’re anything like me, you’re always looking for ways to impress without breaking the bank. Is it reminiscent of the almond croissants you find in fancy bakeries? What is the fraction of the effort? Is this a cake? What can I do with this recipe? I’ve literally had dreams about this cake, it’s that good.
How do I make a Bee Sting Cake?
Quick Overview
How do I make Bee Sting Cake? How do I make yeast dough? While the dough is rising, you’ll whip up a quick vanilla cream filling. How do you make the almond topping? What’s the best way to eat almonds After the dough has risen, you’ll spread it in a pan, top with the almonds, and bake it until golden brown. Once it’s cooled, you’ll slice it in half and fill it with that creamy vanilla filling. It comes together pretty quickly, and most of the time is hands-off while the dough rises. Is it a good project to do on saturday afternoon, especially if you want to impress your friends? How do I spend my days in the kitchen without spending time with my family?
Ingredients
For the Main Batter: What is the difference between
* 1 cup warm milk (about 105-115°F – not too hot, or it’ll kill the yeast! ) * 2 1/4 teaspoons active dry yeast (one packet)* 1/4 cup granulated sugar * 1/2 teaspoon salt 1/4 cup (1/2 stick) unsalted butter, melted * 1 large egg * 3 cups all-purpose flour, plus more for baking. Dusting (I prefer unbleached, but bleached works too)
For the Filling:
* 2 cups milk * 1/2 cup granulated sugar * 1/4 cup cornstarch * 3/4 teaspoon salt * 4 large eggs * 1 cup flour * *1 cup sugar* Is it good to use egg yolks? What makes a difference?
For the Almond Topping:
* 1/2 cup (1 stick) unsalted butter * 1/4 cup honey (I like using local honey). Why is honey so good for flavor? ) * 1/4 cup heavy cream * 2 cups sliced almonds
How do I get
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan. I usually line it with parchment paper too, leaving an overhang, so it’s super easy to lift the cake. Is it a lifesaver?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, and salt. Set aside. What is the best way to distribute the wet ingredients before you add the dry ingredients? I always do this – it’s a small step that makes ,a big difference in the final texture.
Step 3: Mix Wet Ingredients
In a separate bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes, until it gets foamy. This means the yeast is alive and kicking! First, whisk in the melted butter and eggs. Stir well. Make sure the butter isn’t too hot, or it’ll cook the eggs.
Step 4: Combine
Mix wet ingredients into dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it’s smooth. Don’t overmix! You want the dough to be slightly tacky, but not sticky. If it’s too sticky, add a little more flour, one tablespoon at .25. It will help to keep it from sticking to your skin.
Step 5: Prepare Filling
While dough is rising, let’s make the filling. In a medium saucepan, whisk together the milk, sugar, cornstarch, salt, and egg yolks. Set aside. Cook over medium heat, stirring constantly, until the mixture thickens into a pudding-like consistency. What is the best way to do this? Once it’s thick, remove from the heat and stir in the butter. Pour the filling into a bowl, cover with plastic wrap (pressing it directly onto the surface to make it easier to eat). How do I prevent skin from forming) and refrigerate until ready to use.
Step 6: Layer & Swirl
Place the dough in the prepared pan. At this point, you’ll want to press the dough evenly into the pan. Be patient; it will take a few minutes. Is it springy? If not, let it rest for a few minutes and then try again.
Step 7: Bake
Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. What makes a person come out clean Is it necessary to adjust the baking time on an oven? If the top starts to get too brown, you can loosely tent it with foil.
Step 8: Cool & Glaze
Let the cake cool completely in the pan before frosting. Once it’s cool, slice the cake in half horizontally. Where does the parchment paper overhang come in handy? Gently lift the top layer off and set it aside. Spread the vanilla cream filling evenly over the bottom layer. Then, carefully place the top layer back on.
Step 9: Slice & Serve
What are the best ways to make Bee Sting Cake? I always like to dust mine with powdered sugar for an extra touch of sweetness.
Step 5: Prepare Almond Topping
While the cake bakes, make the almond topping. In a medium saucepan, melt the butter, sugar, honey, and heavy cream together over medium heat. Set aside. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is smooth. Remove from the heat and stir in the sliced almonds. Be careful, it will be HOT!
Step 6: Sprinkle Almond Topping
How do you spread almond topping on a cake? I like to use a spatula to gently press the almonds into the dough. I don’t want them to fall off.
Step 7: Bake Again
Bake for another 15-20 minutes, or until the almond topping is golden brown and bubbly. Do not overbake almonds, as they can burn easily. What is the aroma at this point?
Step 8: Cool Completely
Let the cake cool completely in the pan. This is important! What is the texture of almonds? I know it’s tempting to dig in right away, but trust me, it is worth the wait.
What is the best way to serve it?
What are some of the best ways to enjoy Bee Sting Cake?
What is better than a slice of Bee Sting Cake with coffee? The sweetness of the cake pairs perfectly with the bitterness of coffee. I love to arrange it on a plate with fresh berries for an extra pop of color.
How do I make a bee sting cake? Cut it into smaller squares and arrange them on a platter with other brunch favorites like quiche, ham, and more. Fruit salad, and mini muffins. A glass of sparkling wine or mimosa would be a perfect accompaniment.
**As Dessert:** Serve this cake as a show stopping dessert after dinner. What’s the best way to serve vanilla Ice Cream? For a more sophisticated touch, pair it with some dark chocolate or ice cream like the Riesling.
What are some of the best snacks to have in the afternoon? A slice of Bee Sting Cake with a cup of tea or hot chocolate is the ultimate comfort food. My kids love this after school treat! In my family, this always gets eaten with a cup of cocoa.
How do I make a Bee Sting Cake?
How do I make Bee Sting Cake? I have made this countless times, so I’ve learned a few things along the way.
How do you make sure your milk isn’t too hot when you add yeast? If it’s too hot, it will kill the yeast, and your dough won’t rise. I always test my milk with my finger first. The milk should be warm to the touch, but not scalding. If it feels uncomfortable, it’s too hot.
**Kneading is Key:** Don’t skimp on the kneading! This develops the gluten in the flour, which gives the cake its structure. You want the dough to be smooth and elastic. If you have a stand mixer, you can use the dough hook attachment to knead the dough for you.
**Patience with the Rise:** Let the dough rise in a warm, draft-free place. I usually put it in my oven with the light on. The warmth helps the yeast to do its thing. Don’t rush the rising process! It’s important for the cake to be light and airy.
**Almond Alert:** Keep a close eye on the cake while it’s baking with the almond topping. The almonds can burn easily, so you might need to tent the cake with foil if it starts to get too brown. Also, don’t be afraid to experiment with different types of nuts! Hazelnuts or pecans would also be delicious in this recipe.
**Vanilla Bean Boost:** For an extra touch of luxury, use vanilla bean paste in the filling instead of Vanilla Extract. The little black specks add a beautiful visual element and a more intense vanilla flavor.
**Liqueur Lift:** A splash of almond liqueur (like Amaretto) or rum in the filling can really elevate the flavor. It adds a subtle warmth and complexity.
**Salted Butter Secret:** I like to use salted butter in the almond topping. The saltiness balances the sweetness perfectly. But if you only have unsalted butter on hand, that’s fine too. Just add a pinch of salt to the topping.
Storing and Reheating Tips
This Bee Sting Cake is best enjoyed fresh, but it can be stored for later too.
**Room Temperature:** You can store the cake at room temperature for up to 2 days. Cover it loosely with plastic wrap or foil to prevent it from drying out.
**Refrigerator Storage:** For longer storage, you can keep the cake in the refrigerator for up to 5 days. Store it in an airtight container to prevent it from absorbing any odors from the fridge.
**Freezer Instructions:** To freeze the cake, wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. Let it thaw in the refrigerator overnight before serving. I recommend freezing it *before* filling it with the cream, if you can. The cream can sometimes get a little watery after freezing.
**Reheating:** If you want to warm up the cake, you can microwave it for a few seconds or heat it in the oven at a low temperature (around 200°F) until it’s warmed through. Be careful not to overheat it, or the almonds will burn.
Frequently Asked Questions
Final Thoughts
So, there you have it – my family’s cherished Bee Sting Cake Recipe! I truly hope you give it a try. It’s a cake that’s more than just ingredients; it’s about creating memories and sharing something special with the people you love. If you enjoy this recipe, you might also like my German Apple Cake or my Black Forest Cake. They’re all family favorites! Happy baking, and I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know if you tried it, and what you thought! I love seeing your creations, too, so feel free to share a photo! Happy baking!
Bee Sting Cake Recipe
Ingredients
Main Ingredients
- 1 cup butter
- 1.5 cups sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture and mix until just combined.
- Pour batter into the prepared pan and bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean.
