This is a very pretty cake! It’s crunchy, sweet, and the topping is super addictive! As for the filling, it complements the cake well. This cake just melted my heart!
Ingredients
Dough:
4 tablespoons butter, soft
2 tablespoons honey
1/2 c. very warm water
2 teaspoons active yeast
2 c. flour
2 Eggs
scant 1 teaspoon salt
Topping:
1 1/2 c. sliced almonds
6 tablespoons butter
3 tablespoons honey
1/3 c. sugar
2 tablespoons whipping cream (heavy cream)
pinch salt
Filling:
1 pkg vanilla instant pudding
1 tablespoon honey
2 c. whipping cream (heavy cream)
How to make Bienenstich (Bee Sting Cake)
Step 1: Ready a 10-inch springform pan. Lightly grease, then place a piece of parchment paper on the bottom. Set aside.
Step 2: In a small bowl, place the yeast and warm water. Stir and leave it for about 5 minutes to activate the yeast.
Step 3: In the bowl of a stand mixer, add the flour, butter, honey, and salt after 5 minutes. Turn the mixer on low, then add the eggs and the yeast mixture. Adjust the mixer to medium. Beat for approximately 5 minutes until the dough pulls away from the sides of the bowl. You can add up to half a cup more flour if the dough turned out too sticky. If needed, add the flour about 2 tbsp at a time.
Step 4: In an oiled bowl, place the dough. Tent it and let it sit in a warm place for an hour. The dough should rise in an hour.
Step 5: Into the prepared 10-inch springform pan, place the risen dough, and press it out so it covers the bottom.
Step 6: Cover the dough and allow it to rise while prepping the topping.
Step 7: Prepare the oven. Preheat it to 350 degrees.
Step 8: To make the topping: In a large pan, melt the butter over medium heat. Once the butter has melted, add the sugar to the pan along with the honey, salt, and cream. Bring the mixture to a boil and let it boil for about 3 to 5 minutes or until the mixture begins to turn golden. Now, stir in the almonds. Allow the topping to cool for about 2 minutes, then gently spread it over the dough in the springform pan.
Step 9: Place the pan in the preheated oven and bake for about 25 to 30 minutes. It is done when a toothpick inserted in the centre of the cake comes out clean, and the top is golden brown. Once the cake is done but the topping still looks a bit pale, you can simply broil the cake for a minute.
Step 10: Remove the cake from the oven and onto a wire rack. Allow the cake to cool to room temperature.
Step 11: Once the cake is cool, cautiously take the sides and bottom of the springform pan. Then, let the cake cool completely.
Step 12: To make the filling: Place the whipping cream, pudding mix, and honey in a mixing bowl. Beat until thick with a spreadable consistency.
Step 13: In half, slice the cake horizontally.
Step 14: On the bottom half of the cake, spread all the filling, then place the top half back on top.
Step 15: You can either serve the cake or chill until ready to serve. Enjoy!
Notes:
Using a serrated knife, cut the cake before chilling it, as the topping will be difficult to cut through once chilled. This way, you’ll avoid squishing the cream out.
You can also cut the top of the cake into slices before adding it back on top. When slicing after chilling, you just have to follow the marks and cut through the cream and bottom layer without squishing the cream.
Ingredients
- Dough:
- 4 tablespoons butter, soft
- 2 tablespoons honey
- 1/2 c. very warm water
- 2 teaspoons active yeast
- 2 c. flour
- 2 Eggs
- scant 1 teaspoon salt
- Topping:
- 1 1/2 c. sliced almonds
- 6 tablespoons butter
- 3 tablespoons honey
- 1/3 c. sugar
- 2 tablespoons whipping cream (heavy cream)
- pinch salt
- Filling:
- 1 pkg vanilla instant pudding
- 1 tablespoon honey
- 2 c. whipping cream (heavy cream)
Instructions
Step 1: Ready a 10-inch springform pan. Lightly grease, then place a piece of parchment paper on the bottom. Set aside.
Step 2: In a small bowl, place the yeast and warm water. Stir and leave it for about 5 minutes to activate the yeast.
Step 3: In the bowl of a stand mixer, add the flour, butter, honey, and salt after 5 minutes. Turn the mixer on low, then add the eggs and the yeast mixture. Adjust the mixer to medium. Beat for approximately 5 minutes until the dough pulls away from the sides of the bowl. You can add up to half a cup more flour if the dough turned out too sticky. If needed, add the flour about 2 tbsp at a time.
Step 4: In an oiled bowl, place the dough. Tent it and let it sit in a warm place for an hour. The dough should rise in an hour.
Step 5: Into the prepared 10-inch springform pan, place the risen dough, and press it out so it covers the bottom.
Step 6: Cover the dough and allow it to rise while prepping the topping.
Step 7: Prepare the oven. Preheat it to 350 degrees.
Step 8: To make the topping: In a large pan, melt the butter over medium heat. Once the butter has melted, add the sugar to the pan along with the honey, salt, and cream. Bring the mixture to a boil and let it boil for about 3 to 5 minutes or until the mixture begins to turn golden. Now, stir in the almonds. Allow the topping to cool for about 2 minutes, then gently spread it over the dough in the springform pan.
Step 9: Place the pan in the preheated oven and bake for about 25 to 30 minutes. It is done when a toothpick inserted in the centre of the cake comes out clean, and the top is golden brown. Once the cake is done but the topping still looks a bit pale, you can simply broil the cake for a minute.
Step 10: Remove the cake from the oven and onto a wire rack. Allow the cake to cool to room temperature.
Step 11: Once the cake is cool, cautiously take the sides and bottom of the springform pan. Then, let the cake cool completely.
Step 12: To make the filling: Place the whipping cream, pudding mix, and honey in a mixing bowl. Beat until thick with a spreadable consistency.
Step 13: In half, slice the cake horizontally.
Step 14: On the bottom half of the cake, spread all the filling, then place the top half back on top.
Step 15: You can either serve the cake or chill until ready to serve. Enjoy!
Notes
Using a serrated knife, cut the cake before chilling it, as the topping will be difficult to cut through once chilled. This way, you’ll avoid squishing the cream out. You can also cut the top of the cake into slices before adding it back on top. When slicing after chilling, you just have to follow the marks and cut through the cream and bottom layer without squishing the cream.
