RecipeCastle

How I Finally Nailed Bienenstich: Traditional German Bee Sting Cake

How I Finally Nailed Bienenstich: Traditional German Bee Sting Cake
Prep
35 min
Cook
28 min
Total
93 min
Serves
16
Calories
314 kcal
Carbs
17.00 g

Ingredients

  • 2 1/3 cupsKing Arthur Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour
  • 4 tablespoonsbutter, at room temperature
  • 2 tablespoonsgranulated sugar
  • 1 1/2 teaspoonsinstant yeast
  • 3/4 teaspoontable salt
  • 2 largeeggs, at room temperature
  • 1/4 cupwater
  • 6 tablespoonscold butter
  • 1/3 cupgranulated sugar
  • 3 tablespoonshoney
  • 2 tablespoonsheavy cream
  • 1 1/2 cupssliced almonds
  • 2 teaspoonsunflavored gelatin
  • 2 tablespoonswater
  • 1 cupheavy cream, whipped to very soft peaks
  • 3-ounce packageinstant vanilla pudding mix
  • 1 1/2 cupsmilk
  • 1 teaspoonKing Arthur Pure Vanilla Extract

Instructions

  1. 1

    To make the dough: Combine all of the dough ingredients and mix, then knead until smooth.

  2. 2

    Place the dough in a lightly oiled bowl, cover, and let it rise for 60 minutes.

  3. 3

    Transfer the dough to a lightly oiled surface, divide, shape into balls, and flatten into circles.

  4. 4

    Make the topping by melting butter and combining with sugar, honey, and cream. Add almonds and cool.

  5. 5

    Preheat the oven to 350°F and bake the cakes for 25 to 28 minutes.

  6. 6

    Cool cakes in the pan for 30 minutes, then remove the cakes from the pans.

  7. 7

    Split each cake in half, then prepare the filling with gelatin, whipped cream, and pudding mix.

  8. 8

    Fill the cakes with the prepared filling and serve.