Imagine two layers of soft yeast bread filled with vanilla pastry cream and topped with a layer of crunchy honey almonds. The Bee Sting cake is one of the most popular desserts in Germany, and for good reason!
Flour Cornstarch Salt Butter Eggs Sugar Milk Honey Bourbon vanilla bean Powdered sugar Cream of tartar Sliced almonds Whipping cream Dry yeast
Begin by preparing the vanilla custard. Whisk egg yolks and cornstarch together.
1
Simmer milk and sugar over medium-high heat in a heavy-bottomed saucepan.
2
Reduce the heat and temper the egg mixture.
3
Cook until the filling is thick and has the consistency of vanila pudding. Whisk continuously. Stir in vanilla and remove the pot from the heat.
4
Press the custard through a mesh strainer and refrigerate the custard for at least 2 hours.
5
Preheat the oven. Then, in a large mixing bowl mix the milk, sugar, and yeast together. Let it sit.
6
Add the eggs, butter, and salt to combine. Add the flour and mix on low speed using a dough hook until the dough comes together. The dough should be soft and tacky to the touch.
7
Transfer the dough to a lightly-floured surface and roll it out into a 9 x 13” rectangle pan.
8
Prepare the almond topping by simmering butter, heavy whipping cream, sugar, and honey over medium-high heat. Remove from the heat and add the almonds and vanilla.
9
Pour and distribute the almond topping evenly on the dough and bake for 28 to 30 minutes.
10
Prepare the pastry cream by whisking heavy cream with a mixer. Add the cream of tartar and powdered sugar. Whisk again.
11
In another bowl, whisk the vanilla custard until smooth and creamy. Fold in the whipped cream.
12
Assemble your Bee Sting cake. Remove the bread from the pan. Cut it in half horizontally. Spread the pastry cream on top of the bottom layer then place the top layer on top of it. Chill for about 4 hours.
13
Enjoy your Bee Sting cake with a cup of hot tea, and get ready for a satisfyingly creamy dessert!