When you love the mixture of a creamy, whipped filling, tender cake, and a caramelized, nutty topping, Bienenstich — also called German bee sting cake — will shortly develop into a brand new favourite. Whereas it is a bit little bit of a labor of affection to organize, the result’s a fantastically balanced dessert that feels particular sufficient for a brunch or an Easter gathering, however approachable sufficient to pair with a cup of afternoon tea or espresso.  

This basic German dessert contains a tender yeasted brioche-like cake layered with a vanilla-infused lightened pastry cream filling, and completed with a buttery, honey-almond topping that bakes right into a golden, crackly crust. The contrasting textures make the cake memorably scrumptious — and undoubtedly a dessert to placed on your pastry-eating bucket record. Much like different beloved European-style desserts, a Bienenstich is not overly candy. As a substitute, it is refined and balanced, and indulgent with out being heavy. It is the type of dessert that feels holiday-worthy and chic however comforting on the similar time, and one you are assured to consider year-round.

Bienenstich is made up of three distinct parts: yeasted cake layers, a lightened pastry cream filling, and a caramelized honey-almond topping. The cake itself is just like brioche in taste and texture. It is made with warmed complete milk, lively dry yeast, granulated sugar, giant eggs, bread flour, kosher salt, and unsalted butter. The yeast offers construction and raise, giving the cake its ethereal texture. Bread flour provides a bit extra chew and power, however all-purpose flour can be utilized in its place if wanted. When you’re utilizing on the spot yeast as a substitute of lively dry, you possibly can skip the activation step.

The nutty topping is the place Bienenstich will get its signature crunch. A mix of unsalted butter, granulated sugar, honey, heavy cream, and kosher salt is cooked till golden, then drizzled over one cake layer that is topped with sliced almonds earlier than baking.

The filling is a pastry cream (pudding) base enriched with butter and vanilla, then lightened with whipped cream for a mousse-like consistency. A small quantity of gelatin powder helps stabilize the filling, for clear, sliceable layers. 

Start the dough: Mix the nice and cozy milk, yeast, and 1 teaspoon sugar within the bowl of a stand mixer.

Cowl and put aside for five minutes till foamy.

Add the remaining 3 teaspoons sugar, eggs, flour, and salt. Knead utilizing a dough hook for 4-6 minutes till a easy dough types.

Slowly knead in 1 tablespoon of butter at a time till all 6 tablespoons have been integrated.

Scrape down the bowl with a spatula, then cowl and let the dough rise for no less than 1 hour, or till doubled in dimension.

Spray and line two 8-inch cake pans with parchment paper.

Divide the dough into two parts and kind into balls on a lightly-floured floor.

Stretch or roll the dough to create 8-inch rounds.

Place the dough rounds into the cake pans. Cowl and put aside to rise for 30-45 minutes, till barely puffed.

Preheat the oven to 375 F.

Within the meantime, put together the topping. Soften the butter in a small pot.

Stir within the sugar, honey, cream, and salt. Cook dinner, stirring, till the combination simmers and turns into golden in coloration.

Pour the sliced almonds evenly over one spherical of dough.

Drizzle the topping combination evenly over the almonds to coat.

Bake each the almond-covered and plain dough rounds for 25-Half-hour, till golden brown and agency to the contact.

Run a small knife across the fringe of the caramelized almond layer to loosen, then switch to a lined baking sheet or cooling rack as soon as cool sufficient to deal with. Repeat the identical course of with the plain layer.

Put together the filling: Whisk to mix the egg yolks, cornstarch, and half of the sugar in a medium bowl.

In a small pot, convey the milk, vanilla, and salt to a light-weight simmer.

Slowly pour the recent liquid into the egg yolk combination, whisking consistently.

Return the egg yolk combination to the pot. Cook dinner over medium-low, whisking consistently, till thickened to a pudding.

Switch the pudding to a clear bowl and whisk within the butter.

Press plastic wrap immediately onto the floor of the pudding and chill no less than 1 hour, or till agency and chilly.

In a small microwave-safe container, stir to mix gelatin powder and water. Let stand for five minutes.

Warmth within the microwave till the gelatin powder is absolutely dissolved.

Whip the cream to comfortable peaks. Slowly drizzle within the gelatin combination, then whip to stiff peaks.

Fold the chilled pudding gently with a spatula to loosen, then fold in a beneficiant dollop of the whipped cream.

Fold within the remaining whipped cream.

Invert the plain layer of brioche onto a serving plate.

Prime with the pudding/cream combination, then unfold flippantly to kind a dome.

Lower the remaining brioche spherical, almond-side up, into 8 sections. Place on high of the filling. Chill the cake for no less than 1 hour earlier than serving.

When getting ready Bienenstich, a couple of key methods will assist guarantee the very best outcomes. Because it’s made with a yeasted dough, correct gluten growth is important. Make certain to knead the dough completely to construct construction earlier than incorporating the butter. It will assist give the cake layers a light-weight, feathery texture fairly than a dense or heavy one.

In relation to proofing the dough, word that in cooler temperatures it might take longer for the dough to rise. You are on the lookout for the dough to double in dimension earlier than you portion it, and to develop into barely puffed earlier than you bake it. As soon as the cake is out of the oven, instantly run a knife across the fringe of the caramelized almond layer to forestall it from sticking. You may wish to pre-slice this layer as soon as it is cool to keep away from squishing the filling once you serve the cake. 

Whisk typically when getting ready the pudding (pastry cream), and if you happen to discover any lumps, pressure it earlier than including the butter for the smoothest texture. Chill the pudding base completely earlier than folding within the whipped cream to realize a set and ethereal texture. Do not skip the gelatin if you happen to may also help it — whereas it is a small quantity, it would make the distinction between clear, steady slices and extra squished and wobbly ones. For this similar cause, chill the cake for no less than one hour earlier than serving.

Bienenstich is finest loved on the day it is assembled — when the cake is comfortable and fluffy, the filling is contemporary, and the caramelized almond topping is crisp. Nevertheless, since there are a number of parts to organize, you would possibly wish to get a jumpstart on the recipe. The excellent news is that you could put together parts forward so that you’re able to assemble and serve the cake and not using a ton of same-day prep wanted.

To make the cake layers forward, put together the dough, place it into pans as directed, wrap it tightly, and refrigerate it in a single day. The subsequent day, let the pans stand at room temperature till the dough is barely puffed, then high and bake them as directed. The pastry cream (pudding) will also be ready forward. As soon as cooked and lined (with the plastic wrap touching the floor of the pudding), you possibly can refrigerate it for as much as two days earlier than utilizing. Assemble the cake contemporary the morning of serving for the perfect texture and taste. Retailer leftover slices of German bee sting cake well-wrapped or in an hermetic container within the fridge for as much as three days. The earlier you are capable of take pleasure in it, the tastier it is going to be.