Bee Sting Cake/Bienenstich

Hi there, I am finally back! I’ve had a wonderful trip to Switzerland-visiting my family, I really really enjoyed it:)

I thought you might like to see some photos I took:

 

Lake Thun

Eiger, Moench, Jungfraujoch

Beatenbucht, Lake Thun

Schloss/Castle Schoenau

Spitzbub Cookie

Nussgipfel

Bienenstich/Bee Sting Cake

Seeing all the yummy stuff over there, I thought of making Bienenstich, Bee Sting Cake. A famous German Cake.

 

Bienenstich

Yeast Dough

• 250 g all-purpose unbleached flour
• 1/2 tsp salt
• 2 tbsp sugar or honey
• 50 g soft butter
• 1 tbsp quick instant yeast
• 200 ml milk, warm
• 1 egg

For the topping:

• 50 g butter
• 2-3 tbsp honey
• 1 tbsp milk
• 100 g almond shavings

Vanilla Pastry Cream:

• 3 tbsp corn starch
• 400 ml milk
• 3 tbsp sugar or honey
• 2 eggs
• 1 vanilla pod

For the dough: In a bowl mix together flour, salt, sugar, add butter and mix well. Add Yeast, milk and egg. Knead dough well until smooth dough forms. Cover bowl with a plastic wrap and let rise until doubled in size.

For the Almond topping: In a small saucepan over medium heat, mix together butter, honey, milk and almonds until warm, remove from heat.

For the pastry cream: In a medium saucepan mix together, and bring the milk, corn starch, sugar, egg and vanilla pod to a boil, while whisking. Remove from heat, pour into a bowl, cover with a plastic wrap touching the cream to prevent a “skin” forming on top. Let cool down a bit then put in the fridge until set.

-Preheat oven to 350F/180C. You can use a round cake pan or a square pan.  Line with parchment paper.

-Roll out dough to fit the pan, let rise again. Cover with almond topping and bake for about 30 minutes. Let cool completely.

-Cut cake in half. Spread pastry cream on bottom then cover with top. Cut in desired slices. Store in Refrigerator.

 

 

Enjoy!

Ursula

 

 

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