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Bienenstich

Bienenstich, aka Bee Sting Cake

A classic German dessert of butter, almonds and honey found in the caramel topping and in the pastry cream layer between a light brioche cake.  All you need is a cup of coffee to wash it down with!

Course Dessert
Cuisine German
Servings 12

Ingredients

PASTRY CREAM

  • 1 cup whole milk
  • 1/2 cup honey
  • 3 tbsp cornstarch
  • 2 tbsp AP flour
  • 1/4 tsp salt
  • 3 large egg yolks
  • 2 tbsp cold butter
  • 1/2 tablespoon liqueur (Grand Marnier Brandy, Kirsch or Amaretto, or even bourbon) (optional)
  • 1/2 cup whipping cream
  • 1 tbsp cornstarch

BRIOCHE DOUGH:

  • ¼ cup whole milk
  • 1 tablespoon honey
  • 1 ½ teaspoons active dry yeast
  • 2 large eggs at room temperature , lightly beaten
  • ¾ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 cup plus 2 tablespoons bread flour divided
  • ½ cup unsalted butter at room temperature

HONEY-ALMOND TOPPING:

  • ¼ cup unsalted butter (4 tablespoons)
  • ¼ cup sugar
  • ¼ cup honey
  • pinch of salt
  • 1 tbsp heavy cream
  • ¾ cup sliced almonds
  • 2 tsp liquor of choice see above

Instructions

PASTRY CREAM:

  1. In a medium saucepan, whisk together the milk, honey, cornstarch, flour and salt till smooth.

  2. Heat over medium heat until simmering.  Remove from the heat, but don't turn the heat off.

  3. In a medium bowl lightly whisk the egg yolks till smooth. Slowly pour 2 tbsp of the milk mixture over the eggs whisking all the while. This will temper the eggs.  Slowly add the rest of the milk mixture, whisking all the while.

  4. Reduce the heat to low. Pour the egg mixture back into the saucepan and cook, whisking constantly until it thickens and comes together. Remove from heat.
  5. Whisk in the butter, vanilla and liquor (if using)
  6. Pour into a bowl and let cool slightly. Cover the surface with plastic film and store in the fridge till needed. It can be there overnight or longer. Don't worry, the whipping cream will show up later, I haven't forgotten it!

BRIOCHE DOUGH:

  1. In a small saucepan (or a small cup if you want to use the microwave), combine milk and 1 tablespoon honey and heat until it registers between 110 degrees F to 115 degrees F on an instant-read thermometer.
  2. Pour the mixture into bowl of an electric mixer and sprinkle over yeast. Let mixture stand for 10 minutes, until yeast is creamy/foamy.
  3. Transfer bowl to mixer stand and attach paddle (or hook) attachment. While mixing at low speed, gradually add eggs, all-purpose flour, sugar, and salt, and mix until blended.
  4. Gradually add all but 2 tablespoons of bread flour. Mix at medium speed until dough is smooth and elastic, about 5 minutes. Dough should not stick to sides of bowl; if it does, add some of all of remaining 2 tablespoons of bread flour until dough cleans sides of bowl.
  5. Add butter 1 tablespoon at a time, mixing at medium speed until it is blended into dough. (Dough will be very soft. This can take around 15 minutes) Transfer dough to a work surface and knead with floured hands a few times to ensure that butter is completely incorporated into dough.
  6. Shape dough into a ball and transfer it to a medium buttered bowl. Cover bowl with plastic wrap and set aside in a warm place for 1 1/2 to 2 hours, until it has doubled in volume.
  7. Punch dough down to deflate it, and knead it a few times. Return dough to bowl, cover, and refrigerate for at least 4 hours (or up to 12 hours). Dough should have doubled in volume. If it hasn't, let it stand at room temperature until it has. (NOTE: I made the dough the night before.)
  8. Prepare a 9" springform pan. I lay a piece of parchment over the bottom before securing the ring around it. This makes for easy removal to cool later on.
  9. Butter bottom and sides of the pan.
  10. Shape dough into a ball and arrange it, smooth side up, in center of pan. Flatten ball gently with your palm until it covers bottom of pan. Cover pan and let dough rise until it is puffed, about 1 hour.
  11. Preheat the oven to 350 F.

HONEY-ALMOND TOPPING:

  1. Combine the butter, sugar, honey, salt and cream in a small saucepan, and bring to a gentle boil on the stovetop.
  2. Remove from the heat, and stir in the almonds and liquor if using. Evenly spread over the dough and place the pan on a parchment (or foil) covered baking sheet.
  3. Bake on a rack in the centre of the oven for about 23-25 minutes, until golden brown and bubbly.

  4. Place on a cooling rack, and allow to cool four 10 minutes. Remove from the springform pan using the parchment paper and allow to cool completely.

ASSEMBLY:

  1. While cake is cooling, take the 1/2 cup whipping cream and start whipping it on low speed, using a hand mixer.  Slowly increase the speed to medium.  Add the 2 tsp of cornstarch. This will help stabilize the cream.

    Increase the speed to high and beat to stiff peaks. Take the custard from the fridge. Fold a small portion of the whipped cream into the custard. Continue to add the whipped cream till it is all incorporated, gently folding it until smooth.  Return to the fridge to set.

  2. Wash the springform pan pieces.

  3. Gently remove the cake from the parchment paper. Using a serrated knife, cut the cake in half by rotating the cake and creating a cut line midway through the cake. Continue rotating, gently allowing the knife to cut deeper until the cake is completely sliced in half. Remove the top half with a spatula to a waiting plate.

  4. Place the bottom of the cake back onto the springform bottom. Secure the ring around the cake.

  5. Spread the pastry cream over the bottom of the cake. Gently slide the top off of the plate over the pastry cream. Return the cake to the fridge to allow the pastry cream to set. About 10 minutes.  Then take out of the fridge about 10 minutes you want to serve.

  6. When ready to serve, remove the sides of the pan and place the cake on a serving plate.  Use a serrated knife to gently cut through the top- a slicing motions vs a pushing down motion is key here.

  7. Serve with coffee or tea!

Recipe Notes

The custard portion of the pastry cream, as well as the cake can be made in advance.

The brioche cake recipe originally came from here. Ask Chef Dennis has quite an authentic version on the site.  I especially like the cake recipe.

The pastry cream and caramel topping were inspired by a recipe found in the Bake From Scratch magazine. I found the filing too runny, so I adjusted it, reducing the milk and increasing the cornstarch. And both the filling and the topping just needed that oomph of liquor!