Description
Delectable German Bienenstich cake blends sweet honey-almond topping with silky pastry cream, creating a perfect balance of textures and flavors. Bakers and dessert enthusiasts will adore this classic treat that promises pure culinary bliss in every delightful bite.
Ingredients
Scale
Cake Base:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup (60 milliliters) warm milk
- 2 1/2 cups (313 grams) all-purpose flour
- 1/3 cup (67 grams) granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 4 tablespoons (57 grams) unsalted butter, melted
- 1/2 teaspoon vanilla extract
Almond Honey Topping:
- 4 tablespoons (57 grams) unsalted butter
- 1/3 cup (67 grams) granulated sugar
- 2 tablespoons honey
- 2 tablespoons (30 milliliters) heavy cream
- 1/2 cup (50 grams) sliced almonds
Pastry Cream Filling:
- 2 cups (480 milliliters) whole milk
- 1/3 cup (67 grams) granulated sugar
- 3 large egg yolks
- 1/4 cup (30 grams) cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup (120 milliliters) heavy whipping cream
Instructions
- Craft a pillowy yeasted dough by dissolving the yeast in warm milk, allowing it to become frothy and activate.
- Merge flour, sugar, salt, eggs, melted butter, vanilla, and activated yeast into a cohesive, smooth mixture.
- Thoroughly knead the dough on a lightly dusted surface until achieving an elastic, silky texture.
- Transfer the dough to a greased vessel, envelop it, and position in a cozy environment to rise until volume doubles.
- Gently deflate the expanded dough and distribute evenly into a prepared springform pan, permitting another brief proofing period.
- Create a luxurious almond topping by melding butter, sugar, honey, and cream in a simmering saucepan until achieving a glossy consistency.
- Integrate sliced almonds into the warm caramel-like mixture, ensuring thorough distribution.
- Lavishly drape the almond concoction across the dough’s surface, guaranteeing uniform coverage.
- Roast the cake in a preheated oven at 350°F, monitoring until a golden amber hue develops.
- Craft a velvety custard by warming milk and sugar, then tempering egg yolks with the heated liquid.
- Return the egg mixture to the saucepan, gently cooking until thickened and smooth.
- Incorporate vanilla into the custard and allow complete cooling with plastic wrap directly touching the surface.
- Whip heavy cream to stiff, peaks and delicately fold into the cooled custard.
- Carefully bisect the cooled cake into two horizontal layers.
- Generously spread the creamy custard filling across the bottom layer.
- Reassemble the cake, positioning the almond-topped layer atop the custard.
- Refrigerate the assembled cake to set and enhance flavor melding, allowing at least an hour before serving.
Notes
- Select high-quality honey for a rich, authentic flavor that elevates the entire dessert’s taste profile.
- Use instant yeast for quicker rising and more consistent dough development, ensuring a softer cake texture.
- Toast almonds lightly before adding to the topping to enhance their nutty aroma and provide deeper, more complex flavor notes.
- For gluten-free adaptation, replace wheat flour with a cup-for-cup gluten-free blend and add xanthan gum for better structure and elasticity.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 330
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 75 mg