Bienenstich (Bee Sting Cake)

• Milk125ml lukewarm milk
• Honey3 tablespoons honey
• Vanilla1 vanilla bean, scraped (or 1 tsp extract)
• Cornstarch30g cornstarch
• Sugar112g granulated sugar (for dough, topping & filling)
• Butter150g unsalted butter (for dough, topping & filling)
• Egg2 medium eggs (1 for dough, 1 for filling)
• Flour300g wheat flour (Type 405 or all-purpose)
• Heavy cream500ml heavy cream (30% fat minimum)
• Yeast20g fresh yeast
• Almond75g almond flakes
• Saltpinch of salt

How to Make It

• 1

  In a large bowl, crumble 20g fresh yeast into 125ml lukewarm milk. Stir in 1 tablespoon (12g) of the 112g granulated sugar until dissolved. Add 300g wheat flour, a pinch of salt, 50g of the 150g unsalted butter (softened), and 1 medium egg. Knead vigorously for 8-10 minutes, either by hand or with a stand mixer, until the dough is smooth, elastic, and no longer sticky.

• 2

  Shape the dough into a ball, place it back in the bowl, cover with a clean kitchen towel, and let it rise in a warm place for 45-60 minutes, or until it has doubled in size. This warm environment is crucial for a light and airy dough – avoid cold drafts!

• 3

  While the dough is rising, melt 70g of the unsalted butter in a small saucepan over medium heat. Stir in 50g of the granulated sugar and 3 tablespoons of honey. Bring to a gentle boil, then remove from heat and stir in 75g almond flakes. Spread this mixture evenly onto a piece of parchment paper to cool slightly; it will be sticky.

• 4

  Once the dough has risen, punch it down gently. Roll it out on a lightly floured surface to fit a round springform pan (approx. 26cm diameter) or a square baking sheet (approx. 24x24cm). Transfer the dough to the greased pan. Evenly spread the cooled almond topping over the dough, pressing it down lightly.

• 5

  Cover the pan with a towel again and let the dough rise for another 15-20 minutes in a warm spot. Meanwhile, preheat your oven to 180°C (350°F) static or 160°C (325°F) fan. Bake the cake for 25-30 minutes, or until the topping is golden brown and caramelized, and the cake feels springy to the touch. Let it cool completely on a wire rack.

• 6

  Measure out 100ml of the 500ml heavy cream and set it aside in the fridge for Step 7. In a saucepan, whisk the remaining 1 medium egg, 30g cornstarch, and a splash of the other 400ml heavy cream until smooth. Heat the rest of the 400ml cream with the scraped seeds of 1 vanilla bean (or vanilla extract) and 50g granulated sugar until simmering. Gradually whisk the hot cream into the egg mixture, then return to the saucepan and cook over medium heat, stirring constantly, until thickened like a custard. Remove from heat, stir in 30g of the unsalted butter, and let cool completely, stirring occasionally to prevent a skin from forming.

• 7

  Once the custard is completely cold, lightly whip the reserved 100ml heavy cream until soft peaks form. Gently fold this whipped cream into the cooled vanilla custard until fully incorporated and light.

• 8

  Carefully slice the cooled cake horizontally through the middle, creating two layers. Spread the entire vanilla cream filling generously onto the bottom half of the cake. Gently place the top half (with the almond topping) over the cream.

• 9

  Refrigerate the Bienenstich for at least 2-3 hours, or preferably overnight, to allow the filling to set and the flavors to meld beautifully. Before serving, cut into individual slices with a sharp knife. The chilling is essential for clean slices and a perfectly set, delicious cream.