This German cake is filled with vanilla cream and topped with crunchy almonds.
The cake is a study of textures: it’s fluffy, creamy, and crunchy.
Bee sting cake is richer than it is sweet, with most of the sweetness coming from floral honey.
Simply Recipes / Mark Beahm
Dont be intimidated that this cake has three different elements.
The pastry cream may be made the day before, and the topping is just four ingredients to combine.
Bee sting cake will make anyone feel extra appreciated on a special occasion.
Simply Recipes / Mark Beahm
Or try it out for a fun weekend baking project just because.
They hurled the bees nests at the attackers, which sent the invaders fleeing and badly stung.
Bakers in the town invented this bee sting cake to celebrate.
Simply Recipes / Mark Beahm
Bienenstich: Cake or Bread?
This is such an old recipe that it predates modern baking soda and baking powder by about 400 years.
Many old “cakes” are actually just sweetened bread recipes eaten for dessert.
Simply Recipes / Mark Beahm
Other examples of yeasted cakes are Kugelhupf from Germany andpanettone from Italy.
In fact, the famous phrase “Let them eat cake!”
referred to brioche bread rather than what we think of cake nowadays.
Simply Recipes / Mark Beahm
If you only have active dry yeast at home, go ahead and use that instead.
All that is, though, is pastry cream lightened with whipped cream.
Creme diplomat is light, creamy, and rich rather than overly sweet.
Simply Recipes / Mark Beahm
To make pastry cream, milk is whisked into a mixture of egg yolks, sugar, and cornstarch.
Then, the mixture is poured into a saucepan to cook over medium-low heat until thickened.
Otherwise, the pastry cream could break down and loosen over time.
Simply Recipes / Mark Beahm
It can be stored in the fridge for up to 3 days.
Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute.
The mixture will seem too dry at first but keep whisking and it will loosen.
Simply Recipes / Mark Beahm
Take the pan off the heat and whisk in the vanilla extract.
Refrigerate while preparing the cake.
Take the pan off the heat and let the mixture sit until lukewarm.
Simply Recipes / Mark Beahm
Pour the milk and butter into the bowl of a stand mixer fitted with a dough hook.
Add the honey, eggs, bread flour, yeast, and salt.
Mix on low speed for about 1 minute until everything comes together and forms a rough dough.
Simply Recipes / Mark Beahm
Then, increase the speed to level 2/medium speed and continue kneading for 6 minutes.
The dough should be smooth and elastic and not sticky.
Transfer the dough to a lightly greased mixing bowl.
Simply Recipes / Mark Beahm
While the dough is rising, make the almond topping.
Place the butter, honey, and sugar in a small, heavy-bottomed saucepan.
Set it on medium heat and cook until the sugar dissolves and the mixture begins to bubble.
Simply Recipes / Mark Beahm
Remove from the heat and stir in the sliced almonds.
Set aside and let it cool.
Grease a 9-inch springform pan lightly with butter.
Simply Recipes / Mark Beahm
Dust the bottom and sides with flour and tap out the excess.
Punch down the dough.
Transfer it to the prepared springform pan and gently press and stretch to evenly fill the pan.
Simply Recipes / Mark Beahm
Gently spread the almond topping over the dough to cover the entire surface.
Cover the pan and let the cake rise in a warm spot until doubled, about 30 minutes.
Preheat the oven to 350F.
Simply Recipes / Mark Beahm
Add half of the whipped cream to the chilled pastry cream and use a rubber spatula to gently combine.
Then fold in the rest of the whipped cream.
The filling should be smooth, light, and airy.
Simply Recipes / Mark Beahm
Once the cake has cooled completely, assemble the cake.
Using a serrated bread knife, split the cake in half horizontally.
Use a spatula to spread the filling over the bottom layer of the cake.
Simply Recipes / Mark Beahm
Leave a half-inch margin around the edges.
You won’t use all of the filling, or it may ooze out the sides.
Tip Box
Leftover filling can be served on the side, or its wonderful over fruit slices.
Simply Recipes / Mark Beahm
Place the top layer over the filling.
Store the cake, covered, in the refrigerator for up to 2 days.
I dont recommend freezing this cake as pastry cream with cornstarch doesnt freeze and thaw well.
Simply Recipes / Mark Beahm
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Simply Recipes / Mark Beahm
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Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
