Bienenstich (Bee Sting Cake)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, whisk together the flour, sugar, and yeast for the dough.

   Ca. 2 min.

2. 2

   Add the warm milk, melted butter, egg, and salt to the dry ingredients.

   Ca. 1 min.

3. 3

   Mix with a wooden spoon or stand mixer until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic.

   Ca. 7 min.

   Kokkens note: The dough should be slightly sticky but manageable.

4. 4

   Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes, or until doubled in size.

   Ca. 1 t. 30 min.

   Kokkens note: A slightly warm oven (turned off) can be a good spot for rising dough.

5. 5

   While the dough rises, prepare the almond topping: in a small saucepan, melt the butter, sugar, honey, and heavy cream over medium heat.

   Ca. 5 min.

6. 6

   Bring the mixture to a gentle boil, stirring constantly, then remove from heat and stir in the sliced almonds.

   Ca. 2 min.

7. 7

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

   Ca. 15 min.

8. 8

   Once the dough has risen, punch it down gently and press it evenly into a greased 23 cm (9-inch) round springform pan.

   Ca. 3 min.

   Kokkens note: Ensure the dough is spread to the edges of the pan.

9. 9

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

   Ca. 2 min.

10. 10

    Bake for 30-35 minutes, or until the cake is golden brown and the almonds are caramelized.

    Ca. 35 min.

    Kokkens note: If the topping browns too quickly, you can loosely tent it with foil.

11. 11

    Remove the cake from the oven and let it cool completely in the pan on a wire rack.

    Ca. 1 t.

    Kokkens note: Cooling completely is crucial before slicing and filling.

12. 12

    While the cake cools, prepare the pastry cream filling: in a medium saucepan, heat the milk over medium heat until simmering.

    Ca. 5 min.

13. 13

    In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.

    Ca. 2 min.

14. 14

    Slowly temper the hot milk into the egg yolk mixture, whisking constantly, then pour the mixture back into the saucepan.

    Ca. 2 min.

    Kokkens note: Temper slowly to prevent the eggs from scrambling.

15. 15

    Cook over medium heat, whisking continuously, until the cream thickens and comes to a boil.

    Ca. 5 min.

    Kokkens note: Continue to whisk for about 1 minute after it boils to ensure the cornstarch is fully cooked.

16. 16

    Remove from heat and stir in the vanilla extract.

    Ca. 1 min.

17. 17

    Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely in the refrigerator.

    Ca. 1 t.

    Kokkens note: Chilling helps the cream set properly.

18. 18

    Once the pastry cream is cold, beat the softened butter into it until light and fluffy.

    Ca. 3 min.

    Kokkens note: Ensure the butter is truly soft for a smooth consistency.

19. 19

    Carefully slice the cooled cake horizontally into two layers.

    Ca. 2 min.

    Kokkens note: A long serrated knife works best for even slicing.

20. 20

    Spread the pastry cream evenly over the bottom cake layer.

    Ca. 2 min.

21. 21

    Place the top cake layer (with the almond topping) on top of the cream.

    Ca. 1 min.

22. 22

    Chill the Bienenstich for at least 30 minutes before serving to allow the filling to set further.

    Ca. 30 min.