Bee Sting Cake (Bienenstich)

下ごしらえ

材料

作り方

手順

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.

   約10 分

2. 2

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

   約2 分

3. 3

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

   約3 分

4. 4

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

   約10 分

   調理のヒント： 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.

   約1 時間 30 分

   調理のヒント： 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.

   約3 分

7. 7

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

   約1 分

8. 8

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

   約5 分

   調理のヒント： 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.

   約1 分

   調理のヒント： 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.

    約7 分

    調理のヒント： 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.

    約1 分

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.

    約2 時間

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.

    約5 分

15. 15

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

    約30 分

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.

    約5 分

17. 17

    Remove from heat and stir in the sliced almonds.

    約1 分

18. 18

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

    約15 分

19. 19

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

    約2 分

20. 20

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

    約40 分

    調理のヒント： 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.

    約1 時間

22. 22

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

    約2 分

    調理のヒント： A long serrated knife works best for slicing.

23. 23

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

    約2 分

24. 24

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

    約1 分

25. 25

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

    約30 分