Bienenstich Kuchen (Bee Sting Cake)
Bienenstich Kuchen, also known as Bee Sting Cake, is a classic German dessert that is both rich and indulgent. This delectable cake is a perfect balance of sweet and nutty flavors, characterized by its creamy filling and a deliciously crunchy topping of caramelized almonds. The name "Bienenstich," which literally translates to "bee sting," is believed to be inspired by the honey-flavored topping, which might have attracted bees. This cake boasts a history rooted deep in traditional German baking and represents a beloved treat at gatherings and celebrations.
Ingredients for Bienenstich Kuchen
For the Dough
- 2 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/4 cup butter
- 1/2 cup milk
- 2 large eggs
- 2 tsp dry yeast
- 1/4 tsp salt
For the Topping
For the Filling
- 2 cups heavy cream
- 1/4 cup sugar
- 1 tsp vanilla extract
Preparation Instructions
Making the Dough
In a small saucepan, warm up the milk until it is lukewarm. Remove from heat and add the dry yeast and a tablespoon of sugar. Stir well and let it sit for about 10 minutes until it becomes frothy. In a large bowl, combine the flour, remaining sugar, and salt. Pour in the yeast mixture, melted butter, and eggs. Mix until combined and knead the dough until it is smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about an hour or until it doubles in size.
Preparing the Topping
In another saucepan, melt the butter with sugar and honey. Add the almonds and stir well for about 5 minutes. Remove from heat and let it cool slightly.
Shaping and Baking
Preheat your oven to 350°F (175°C). Once the dough has risen, punch it down and roll it out to fit a greased 9-inch springform pan. Spread the prepared almond topping evenly over the top of the dough. Bake the cake in the preheated oven for about 25 to 30 minutes, or until the almonds are golden brown and the cake is cooked through. Use a cooking timer to ensure accuracy.
Making the Filling
While the cake is baking, whip the heavy cream with sugar and vanilla extract until firm peaks form. Cover and chill in the refrigerator until needed.
Assembling the Bienenstich Kuchen
Once the cake is completely cool, use a serrated knife to cut it horizontally into two layers. Spread the whipped cream filling on the bottom layer, then carefully place the almond-crusted top layer over the filling.
Enjoying Bienenstich Kuchen
Serve the Bienenstich Kuchen with a cup of coffee or tea, and enjoy as part of an afternoon snack or dessert. This cake is best enjoyed fresh but can be stored in the refrigerator for a couple of days.
Conclusion
This Bienenstich Kuchen, with its delightful combination of creamy filling and crunchy almond topping, is a true testament to the skilled art of German baking. Whether you are enjoying it with friends or family, it is sure to make any gathering memorable.