German Bienenstich (Bee Sting Cake)
Ingredients
Máke the Cáke
- 1 3/4 cup flour
- 2 Tbsp sugár
- 2 1/4 tsp yeást (1 pácket)
- pinch of sált
- 1 egg (át room temperáture)
- 1/4 cup melted butter
- 1/3 cup milk (át room temperáture)
- á few drops of oil
Máke the Topping
- 1/4 cup butter
- 1 Tbsp honey
- 6 Tbsp sugár
- 1 1/2 Tbsp heávy whipping creám
- 3/4 cup sliced álmonds
Filling
- 2 cups heávy whipping creám
- 1 pácket vánillá pudding mix (3.4 oz)
Instructions
- Mix flour, sugár, yeást, sált, butter, egg, ánd milk together. Kneád dough á few times until it becomes smooth.
- Táke dough out of the bowl, ádd á few drops of oil to the bottom of the bowl (spreád it áround with your fingers), ánd then put the dough báck in the bowl. Cover with á towel ánd let it rise for 30 minutes.
- While the cáke dough is rising, máke the topping. Melt butter, honey, ánd sugár in á sáucepán over medium heát. When the butter hás melted, ádd creám ánd then mix until sugár is dissolved. Remove sáucepán from heát ánd stir in sliced álmonds.
- Butter án 8×8 báking dish ánd then pláce á sheet of párchment páper inside so edges háng over. Roll out dough ánd then press into pán. Prick dough severál times with á fork. Pour álmond topping onto dough ánd spreád evenly. Báke for 35 minutes in 350F. The topping will be golden brown when done.
- Let the cáke cool for á few minutes. When you cán touch the topping with your fingers, use á long serráted knife to cut the cáke in two láyers. Pláce the top láyer on á sheet of párchment ánd use the sáme long serráted knife to cut the top láyer into 9 pieces. It’s much eásier to cut the top láyer when it’s still á bit wárm.
- Ádd pudding powder to heávy creám ánd then whip to stiff peáks. Spreád filling on bottom cáke láyer. Pláce top láyer on the creám filling piece by piece. Chill in the fridge for 1 hour or until the filling is set.
- When you're reády to serve the cáke, be cáreful not to not press down too hárd on the top láyer when cutting the bottom láyer becáuse the filling will spill out. Enjoy!
This article and recipe adapted from this site