Bee Sting Cake (Bienenstich)

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   Warm the milk for the dough until lukewarm (about 40°C), then stir in the active dry yeast and a pinch of granulated sugar. Let it sit for 5-10 minutes until foamy.

   Uns 10 min

2. 2

   In a large mixing bowl, combine the all-purpose flour, remaining granulated sugar, and salt.

   Uns 2 min

3. 3

   Add the melted unsalted butter, egg, and the yeast mixture to the dry ingredients. Mix until a shaggy dough forms.

   Uns 3 min

4. 4

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   Uns 10 min

   Nota de cuina: The dough should be slightly tacky but not sticky.

5. 5

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

   Uns 1 h 30 min

   Nota de cuina: A turned-off oven with the light on can create a perfect warm environment for rising.

6. 6

   While the dough is rising, prepare the pastry cream. Whisk the egg yolks and granulated sugar together in a medium bowl until pale and creamy.

   Uns 3 min

7. 7

   Whisk in the cornstarch until well combined, creating a smooth paste.

   Uns 1 min

8. 8

   Heat the milk for the filling in a saucepan over medium heat until it just begins to simmer around the edges.

   Uns 5 min

   Nota de cuina: Do not let it boil vigorously.

9. 9

   Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.

   Uns 1 min

   Nota de cuina: This prevents the eggs from scrambling.

10. 10

    Pour the tempered egg mixture back into the saucepan with the remaining hot milk.

11. 11

    Cook over medium-low heat, whisking constantly, until the mixture thickens significantly and coats the back of a spoon, about 5-7 minutes.

    Uns 7 min

    Nota de cuina: It should be thick enough to hold its shape somewhat.

12. 12

    Remove from heat and stir in the vanilla extract and softened unsalted butter until melted and smooth.

    Uns 1 min

13. 13

    Pour the pastry cream into a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled, at least 2 hours.

    Uns 2 h

14. 14

    Once the dough has risen, gently punch it down and roll it out into a 23 cm (9-inch) circle. Place it into a greased 23 cm springform pan.

    Uns 5 min

15. 15

    Cover the pan and let the dough rise for another 30 minutes while you prepare the topping.

    Uns 30 min

16. 16

    For the topping, melt the unsalted butter, granulated sugar, honey, and heavy cream in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves.

    Uns 5 min

17. 17

    Remove from heat and stir in the sliced almonds.

    Uns 1 min

18. 18

    Preheat your oven to 180°C (350°F).

    Uns 15 min

19. 19

    Spread the almond topping evenly over the risen dough in the springform pan.

    Uns 2 min

20. 20

    Bake for 30-40 minutes, or until the dough is golden brown and the topping is caramelized and bubbly.

    Uns 40 min

    Nota de cuina: If the topping browns too quickly, you can loosely tent it with foil.

21. 21

    Let the cake cool completely in the pan on a wire rack.

    Uns 1 h

22. 22

    Once completely cool, carefully remove the cake from the springform pan and slice it horizontally into two equal layers.

    Uns 2 min

    Nota de cuina: A long serrated knife works best for slicing.

23. 23

    Spread the chilled pastry cream evenly over the bottom cake layer.

    Uns 2 min

24. 24

    Carefully place the top cake layer (with the almond topping) over the pastry cream.

    Uns 1 min

25. 25

    Refrigerate for at least 30 minutes to allow the filling to set before slicing and serving.

    Uns 30 min