A bee cake is a German dessert made up of a combination of honey and almond topping, filled with a creamy pastry pudding. It is used to celebrate any holiday, or just a night in. The bee cake, known as bienenstich is just a best thing for any occasion.
Bee Cake Recipe
Ingredients
2 packages active dry yeast
1/4 cup warm water
3/4 cup unsalted butter, softened
3/4 cup white sugar
2 eggs, room temperature
3 egg yolks
1/2 teaspoon salt
1/2 cup warm milk, sour cream, room temperature
2 teaspoons vanilla extract
4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2/3 cup packed light brown sugar
6 tablespoons unsalted butter
3/8 cup heavy whipping cream, honey
1/4 cup lemon juice
5/8 cup sliced almonds
2 cups pastry cream
Directions
Mix the yeast, and warm water. Keep it aside for 5 minutes. Whisk butter and sugar until it becomes light. Beat in the eggs and the yolks one at a time. Add vanilla, milk, sour cream, and yeast mixture. Beat until it becomes smooth. Now, add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until it gains elasticity, for about 8 minutes. Keep the dough into an oiled bowl, covered in a warm spot until it becomes double in size, for about 50 minutes. It can also be placed in the refrigerator overnight instead.
Now beat the dough, and divide into two pieces. Put each piece in a buttered 9 inch square pan. Brush its top with 1 tablespoon of the melted butter. Cover and let it rise until doubled.
For glazing, put the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring it to a boil, and stir until the sugar dissolves. Boil it for 30 seconds. Remove it from the heat and add the lemon juice and almonds. Let it cool slightly. Drizzle the warm glaze, over each of the cakes. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack. Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve. |
