Bee Sting Cake (Bienenstich) I |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 2 |
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The honey topping was called 'bienstich' by the German bakers who invented it, probably because of its sweetness. Ingredients:
2 (.25 ounce) 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 |
2 teaspoons vanilla extract |
1/2 cup sour cream, room temperature |
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 |
3/8 cup honey |
1/4 cup lemon juice |
5/8 cup sliced almonds |
2 cups pastry cream |
Directions:
1. Combine the yeast, and the warm water; set aside to proof for 5 minutes.
2. Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.
3. Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.
4. For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.
5. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.
6. Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.
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