Step-by-Step Cakes by DK Publishing

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Bienenstich

The name of this German recipe translates as “bee sting” cake.

Legend has it that the honey attracts bees that sting the baker!

Method

1 Sift the flour into a bowl. Quickly rub in

the butter, then add the sugar, yeast, and

salt and mix well. Beat in the egg and add

enough water to make a soft dough.

2 Knead on a floured surface for 5–10

minutes, or until smooth, elastic, and shiny.

Put in a clean, oiled bowl, cover with plastic

wrap, and leave to rise in a warm place for

45–60 minutes, or until doubled in size.

3 Grease the cake pan and dust with flour.

Knock back the dough and roll it out into a

circle, so that it fits the pan. Push it into the

pan and cover with plastic wrap. Leave to

rise for 20 minutes.

4 To make the glaze, melt the butter in

a small pan, then add the sugar, honey,

and cream. Cook over low heat until the

sugar has dissolved, then increase the

heat and bring to a boil. Allow to simmer

for 3 minutes, then remove the pan from

the heat and add the almonds and lemon

juice. Allow to cool.

5 Preheat the oven to 375°F (190°C).

Carefully spread the glaze over the dough,

leave to rise for another 10 minutes, then

bake for 20–25 minutes, ensuring it doesn’t

get too dark on the top. Allow to cool in the

pan for 30 minutes, then carefully transfer

to a wire rack.

6 Now, make the crème pâtissière. Pour

the milk into a heavy saucepan and add

the cornstarch, vanilla seeds and beans,

and half the sugar. Place over low heat.

Meanwhile, whisk the egg yolks with the

remaining sugar in a bowl. Continue

whisking and slowly pour in the hot milk.

Transfer to the pan and whisk until it just

comes to a boil, then remove from the heat.

7 Immediately place the whole saucepan

into a bowl of iced water and remove the

vanilla beans. Once the sauce has cooled,

add the butter and briskly whisk into the

sauce until it is smooth and glossy.

8 Slice the cake in half. Spread a thick layer

of crème pâtissière on the bottom half, then

place the almond layer on top. Transfer to

a serving plate.

Rising and proofing time

1 hr 5 mins–1 hr 20 mins

Special equipment

8in (20cm) round cake pan

Ingredients

(^3) ⁄ 4 cup all-purpose flour, plus extra for dusting
1 tbsp unsalted butter, softened and diced,
plus extra for greasing
2 tsp sugar
1 tsp dried yeast
pinch of salt
1 large egg
oil, for greasing
SERVES
8-10
20
MINS
20–25
MINS

BAKER’S TIP

This German recipe is traditionally filled with

crème pâtissière, as in this recipe. It makes

a smooth, luxurious filling, which, these

days, is a real treat. However, if you are

pressed for time, an easier option would be

to fill the cake with whipped heavy cream,

lightly scented with vanilla extract.

For the glaze

2 tbsp butter

2 tbsp sugar

1 tbsp honey

1 tbsp heavy cream

(^1) ⁄ 3 cup (1oz) slivered almonds
1 tsp lemon juice
For the crème pâtissière
1 cup whole milk
1 tbsp cornstarch
2 vanilla beans, split and seeded
¼ cup sugar
3 large egg yolks
2 tbsp unsalted butter, diced