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introduction
Bee Sting Cake. The name of this dessert intrigued me when I saw it in the Oct/Nov 2014 issue of Cook’s Country. And where there is intrigue there is inevitably a strong inclination to action so I had to make it. It’s German in origin, Bienenstich, and is basically a honey and almond coated brioche cake filled with vanilla pastry cream.
My family prefers desserts that aren’t too sweet so this cake fit the bill perfectly. They’re favorite part, and mine, was the delicious and crunchy honey almond topping. I could just eat that alone. Oktoberfest is just around the corner and if you need a cake to accompany your beer and pretzel why not give this bee sting a try?
Bee Sting Cake
Pastry Cream
1 teaspoon unflavored gelatin
1 tablespoon water
6 large egg yolks
1/2 cup (3 1/2 ounces) sugar
1/4 teaspoon salt
1 3/4 cups milk
1/4 cup (1 ounce) cornstarch
2 tablespoons unsalted butter
1 tablespoon vanilla extract
Cake
3/4 cup milk
1 large egg plus 2 large yolks
2 3/4 cups (13 3/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) sugar
2 1/4 teaspoons instant or rapid-rise yeast
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into 8 pieces and softened
Topping
4 tablespoons unsalted butter
1/4 cup honey
2 tablespoons sugar
1/8 teaspoon salt
2/3 cup blanched sliced almonds
FOR THE PASTRY CREAM: Sprinkle gelatin over water in small bowl and let sit until gelatin softens, about 5 minutes. Whisk egg yolks, sugar, and salt in medium bowl until pale yellow. Whisk 1/4 cup milk and cornstarch into egg mixture until smooth. Heat remaining 1 1/2 cups milk in medium saucepan over medium heat until hot but not simmering. Slowly whisk hot milk into egg mixture.
Transfer egg mixture back to saucepan and cook over medium-low heat, whisking constantly, until mixture thickens to pudding consistency, about 5 minutes. Off heat, vigorously whisk in gelatin mixture until dissolved. (If pastry cream is lumpy, strain through fine-mesh strainer.) Transfer pastry cream to clean bowl and whisk in butter and vanilla. Cover and refrigerate until firm, at least 3 hours or up to 24 hours.
FOR THE CAKE:
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