Stunning German Bee Sting or Bienenstich cake, filled with a creamy almond custard and covered in a sweet, crunchy honey cinnamon almond glaze. Maybe you don't want to take this on a picnic if it lives up to its name.
2 1/4 cups Flour
1/2 cup Lukewarm milk
3 Tb Granulated sugar
2 tsp Yeast
4 Tb Butter, room temperature
1 Egg, room temperature
1/2 tsp Salt
Bee Sting Cake Topping6 Tb Butter
1/3 cup Granulated sugar
3/4 cup Slivered almonds
3 tablespoons honey
1/2 tsp Cinnamon
3 Tb Light whipping cream
Bee Sting Cake Filling3 Egg yolks
1/2 cup Granulated sugar
1 tsp Vanilla
1/4 tsp Almond extract
1 Tb Cornstarch
1 cup Milk
6 Tb Butter
Oven Temp ~ 350°
Baking Time ~ 35 to
Recipe Pan Type ~ 10" springform pan
Sift flour into a large bowl and make a
well shape in the center. Into the well pour one half the milk. Add in the sugar
and sprinkle the yeast over the top. Sprinkle some of the flour over the
yeast. After the yeast begins to foam (15 to 20 minutes) add the butter,
eggs, and salt. Slowly work in the remaining milk to make an elastic
Knead the dough for 15 minutes by hand. It should not stick to the table or bowl anymore. Cover Bee Sting Cake dough with a clean kitchen towel and let rest for 1 to 2 hours. During this time it should rise and double in bulk. Shape as desired and/or put into a form.
To make the almond topping, start by melting the butter in a skillet over moderate heat. Add the sugar, stir well, then add the slivered almonds, honey, cinnamon and milk.
Stirring constantly, keep over the heat until this mixture becomes soft and spreadable. Be careful that the butter and sugar should not be allowed to brown.
Allow the almond topping mixture to cool off, then spread evenly over the dough. Bake Bee Sting Cake until golden brown. To make the custard filling, beat the yolks with sugar and vanilla extract in a heavy saucepan. Beat until the yolks are frothy and the sugar has entirely dissolved. Add the cornstarch and milk, and while stirring constantly, heat until just about to boil. Remove from heat and allow to cool, stirring vigorously for brief intervals. Whisk the butter until frothy, then cool. Whisk into the custard filling mixture. When the torte has cooled, cut in half horizontally so you can spread the custard filling onto the bottom layer. Cover again with the upper almond crusted layer.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!