Bienenstich Bliss: Mastering the Classic Bee Sting Cake (Version II)
Bienenstich, or Bee Sting Cake, is a German classic that has captivated pastry lovers for generations. Its name is said to come from a baker who, in the 15th century, was stung by bees while stealing honey from a neighboring village. Whether the story is true or not, the combination of a sweet, yeasted dough, a creamy vanilla custard filling, and a crunchy almond-honey topping is undeniably irresistible. This version (Version II) aims to simplify some steps and offer an alternative approach while maintaining the authentic flavor profile.
What is Bienenstich?
Before we dive into the recipe, let’s understand what makes Bienenstich so special. It’s typically made with a sweet yeast dough that is baked and then split horizontally. The bottom layer is generously filled with a vanilla custard, often lightened with whipped cream. The top layer is covered in a caramelized almond and honey mixture, creating a crackly, sweet, and nutty topping. The textures and flavors play off each other beautifully – the soft dough, the smooth custard, and the crunchy topping make each bite a delightful experience.
Why Version II?
Classic Bienenstich recipes can sometimes be a little daunting, especially for beginner bakers. Version II simplifies certain aspects, such as the dough-making process and the custard preparation, without sacrificing the delicious end result. We will be using a slightly modified dough that requires less kneading and a custard that is stabilized for easy handling and slicing.
The Recipe: Bienenstich Cake (Version II)
This recipe is broken down into three main parts: the dough, the custard filling, and the almond-honey topping. Let’s get started!
Ingredients:
For the Dough:
* 300g all-purpose flour
* 30g granulated sugar
* 5g (1 teaspoon) instant dry yeast
* 150ml lukewarm milk
* 50g unsalted butter, melted and cooled
* 1 large egg
* Pinch of salt
For the Vanilla Custard Filling:
* 500ml whole milk
* 100g granulated sugar
* 4 large egg yolks
* 40g cornstarch
* 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
* 200ml heavy cream, whipped to stiff peaks
For the Almond-Honey Topping:
* 100g unsalted butter
* 100g granulated sugar
* 100g sliced almonds
* 2 tablespoons honey
* 2 tablespoons milk or cream
* Pinch of salt
Equipment:
* Stand mixer or large mixing bowl
* 9×13 inch baking pan
* Saucepan
* Whisk
* Rubber spatula
* Mixing bowls
* Piping bag (optional, for neater custard filling)
Instructions:
Part 1: Making the Dough
1. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl), combine the flour, sugar, yeast, and salt. Whisk to combine.
2. Add Wet Ingredients: In a separate bowl, whisk together the lukewarm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients.
3. Mix the Dough: If using a stand mixer, mix on low speed for 5-7 minutes until a smooth and elastic dough forms. If mixing by hand, knead the dough on a lightly floured surface for 8-10 minutes until it is smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for about 1-1.5 hours, or until doubled in size. This is a crucial step for developing the airy texture of the cake.
5. Prepare the Pan: Grease a 9×13 inch baking pan with butter or cooking spray. You can also line the bottom with parchment paper for easier removal.
6. Press the Dough: Once the dough has doubled, gently deflate it and transfer it to the prepared baking pan. Using your fingers, gently press the dough evenly into the pan, ensuring it reaches all corners.
7. Second Rise: Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise again for about 30-45 minutes, or until it is puffy.
Part 2: Making the Vanilla Custard Filling
1. Infuse the Milk: In a saucepan, combine the milk, sugar, and vanilla bean (if using). Heat over medium heat, stirring occasionally, until the mixture comes to a simmer. Remove from heat. If using a vanilla bean, remove it and scrape out any remaining seeds into the milk. Discard the pod.
2. Whisk Egg Yolks and Cornstarch: In a separate bowl, whisk together the egg yolks and cornstarch until smooth and pale yellow. This step is important to prevent lumps in the custard.
3. Temper the Egg Yolks: Slowly drizzle a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly. This process is called tempering and prevents the egg yolks from scrambling. Continue adding the hot milk mixture gradually, whisking until the egg yolk mixture is warmed through.
4. Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, until the custard thickens and comes to a simmer. It should be thick enough to coat the back of a spoon.
5. Strain and Cool: Remove the custard from the heat and immediately strain it through a fine-mesh sieve into a clean bowl. This will remove any lumps and ensure a smooth texture. Stir in the vanilla extract (if not using a vanilla bean).
6. Cool Completely: Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until completely cooled and firm.
7. Whip the Cream: In a separate bowl, whip the heavy cream to stiff peaks. Be careful not to overwhip.
8. Fold in Whipped Cream: Gently fold the whipped cream into the cooled custard until just combined. This will lighten the custard and make it more airy.
Part 3: Making the Almond-Honey Topping
1. Combine Ingredients: In a saucepan, combine the butter, sugar, sliced almonds, honey, milk (or cream), and salt.
2. Melt and Caramelize: Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Continue cooking, stirring occasionally, until the mixture is golden brown and the almonds are toasted. This process takes about 5-7 minutes. Be careful not to burn the topping.
Part 4: Assembling the Bienenstich Cake
1. Preheat Oven: Preheat oven to 350°F (175°C).
2. Pour Topping over Dough: Once the dough has risen for the second time, pour the almond-honey topping evenly over the dough in the pan. Spread it out carefully to cover the entire surface.
3. Bake: Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and bubbly, and the dough is cooked through. A toothpick inserted into the center of the cake should come out clean.
4. Cool Completely: Remove the cake from the oven and let it cool completely in the pan. This is important because the topping needs to set and harden.
5. Slice and Fill: Once the cake is completely cool, use a serrated knife to carefully slice it horizontally into two layers. This can be tricky because of the almond topping. Go slow and use a sawing motion.
6. Fill with Custard: Spread the vanilla custard filling evenly over the bottom layer of the cake. You can use a piping bag for a neater presentation if desired.
7. Replace Top Layer: Carefully place the top layer of the cake (the almond-honey topping) back on top of the custard filling.
8. Chill: Refrigerate the assembled cake for at least 1 hour before slicing and serving. This will allow the custard to set further and the flavors to meld together.
Tips and Variations:
* Yeast Dough Troubleshooting: If your yeast dough isn’t rising, make sure your yeast is fresh and your milk is lukewarm (not hot). Too hot of liquid can kill the yeast. Also, ensure your rising environment is warm.
* Custard Consistency: If your custard is too thin, you may not have cooked it long enough. Continue cooking and whisking until it thickens. If it’s too thick, you can whisk in a little extra milk or cream to loosen it up.
* Almond Extract: For a more intense almond flavor, add a teaspoon of almond extract to the almond-honey topping.
* Rum Variation: Add a tablespoon or two of rum to the custard filling for an extra kick.
* Fruit Filling: Add a layer of fresh or cooked fruit (such as cherries or berries) to the filling along with the custard.
* Make Ahead: The dough and custard can be made a day ahead of time and stored separately in the refrigerator.
* Nut Alternatives: While sliced almonds are traditional, you can use other nuts like chopped walnuts or pecans in the topping.
* Vegan Bienenstich: Substitute the butter with vegan butter, the milk with plant-based milk, the eggs in the custard with a cornstarch slurry or commercially available egg replacer, and the honey with maple syrup or agave for a vegan version.
Serving Suggestions:
Bienenstich is delicious on its own, but it also pairs well with:
* A cup of coffee or tea
* A scoop of vanilla ice cream
* Fresh berries
* Whipped cream
Storage:
Bienenstich should be stored in the refrigerator. It will keep for up to 3-4 days. The topping may soften slightly over time, but it will still taste delicious.
Enjoy!
This Bienenstich cake recipe (Version II) is a delightful take on a classic German treat. With its simplified steps and irresistible combination of flavors and textures, it’s sure to become a favorite in your baking repertoire. Enjoy sharing this delicious cake with friends and family!
Detailed Steps with Images:
While I can’t provide actual images in this text-based response, I’ll give you descriptions of the key steps where images would be most helpful for your blog post. You can then take your own photos while making the cake, or use stock photos to illustrate these steps.
1. Dough Elasticity: Image showcasing the dough after kneading – it should be smooth and elastic, stretching without tearing easily. Illustrate the windowpane test. Gently stretch a small piece of dough between your fingers; if you can stretch it thin enough to see light through it without tearing, it’s ready.
2. Dough Rising: Image showing the dough doubled in size in the oiled bowl. This visually demonstrates successful proofing.
3. Pressing the Dough into the Pan: Image of pressing the dough evenly into the greased baking pan, making sure it reaches all corners.
4. Custard Consistency: Image demonstrating the thickened custard coating the back of a spoon. Run your finger through the custard on the back of the spoon; if the line holds and doesn’t immediately run together, the custard is thick enough.
5. Folding Whipped Cream: Image showing the gentle folding of whipped cream into the cooled custard. Emphasize the importance of not overmixing to maintain the airiness of the cream.
6. Caramelizing Almond Topping: Image of the almond-honey topping bubbling and turning golden brown in the saucepan. This is a crucial visual cue to avoid burning the topping.
7. Pouring Topping Over Dough: Image of the almond-honey topping being evenly poured and spread over the risen dough in the baking pan.
8. Baked Cake: Image of the baked cake with the golden brown and bubbly almond-honey topping. This shows the finished product before slicing and filling.
9. Slicing the Cake: Close-up image demonstrating the careful horizontal slicing of the cooled cake with a serrated knife. Show the sawing motion.
10. Filling the Cake: Image of the vanilla custard filling being evenly spread over the bottom layer of the cake. Show piping the custard for a neater look.
11. Assembled Cake: Image of the assembled Bienenstich cake, with the top layer carefully placed on the custard filling. This is the final presentation before chilling.
Additional Considerations for Your Blog Post:
* SEO Optimization: Use relevant keywords throughout the article, such as “Bienenstich recipe,” “Bee Sting Cake,” “German cake,” “almond honey cake,” and “vanilla custard cake.” Use these keywords naturally within the text, headings, and image alt text.
* Internal Linking: If you have other recipes or articles related to German baking or desserts, link to them within the post.
* Call to Action: Encourage readers to leave comments, ask questions, and share their own experiences with making Bienenstich.
* Recipe Card: Consider using a recipe card plugin to format the recipe in a clear and user-friendly way. This makes it easy for readers to print or save the recipe.
* Mobile Responsiveness: Ensure your blog and the recipe are mobile-friendly, as many people will be viewing it on their smartphones or tablets.
* Social Sharing: Add social sharing buttons to your post to make it easy for readers to share the recipe on their favorite social media platforms.
* Video Content: Consider creating a video of you making the Bienenstich cake. Video content is highly engaging and can attract a wider audience.
* Ingredient Sourcing: Provide links to online stores where readers can purchase any hard-to-find ingredients.
* Detailed Troubleshooting: Expand on the troubleshooting section to address common problems and questions that readers might have. For example, you could include tips for preventing the almond topping from burning, or for ensuring that the custard sets properly.
* History and Origins: Include a more detailed discussion of the history and origins of Bienenstich cake. This can add depth and interest to your post.
* Cultural Significance: Discuss the cultural significance of Bienenstich in Germany. Is it traditionally served at special occasions or holidays?
By following these tips and suggestions, you can create a comprehensive and engaging blog post that will help your readers successfully bake their own delicious Bienenstich cake!