Your cart

Hive to Home

Bienenstich

(Bee Sting Cake)

 

Ingredients

Dough

  • (138g) Pastry Flour Blend or (134g) Unbleached All-Purpose Flour
  • 2 tablespoons (28.5g) butter, at room temperature, at least 65°F
  • 1 tablespoons (12.5g) sugar
  • 3/4 teaspoons instant yeast
  • 1/8 teaspoon salt
  • 1 large eggs, at room temperature
  •  (28.5g) water

Topping

  • 3 tablespoons (42.5g) butter, cold
  •  (33.5g) sugar
  • 1.5 tablespoons (31.5g) Sixteen Honey Bees LLC© Honey
  • 1 tablespoons (17.5g) heavy cream
  • (64.5g) sliced almonds

Filling

  • 1 teaspoons agar agar (gelatin substitute)
  • 1/2 cup (113.5g) heavy cream, whipped to very soft peaks
  • 3-ounce package instant vanilla pudding mix (use half)
  • (170g) milk
  • 1/2 teaspoon vanilla extract
 

Directions

Make the Dough: Combine all dough ingredients. Mix and knead until the mixture forms a smooth dough. Let dough rest in a lightly oiled bowl and cover with plastic wrap for 60 minutes.

Shape the Dough: Fold the dough on a lightly oiled work surface and divide in half. Shape each piece by rolling it into a ball, patting, and stretching to make an 8” circle. Next, place the circle into a lightly greased 8” cake pan. Cover and rest for 30 minutes.

Make the Topping: Over medium heat, melt the butter. Then add sugar, Sixteen Honey Bees LLC© Honey, and heavy cream. Boil for 3-5 minutes then stir in almonds. Once cooled, spread evenly over the dough in the pan.

Preheat oven to 350°F.

Bake dough for 25-28 minutes. Let cool for 30 minutes.

Assembling the Bienenstich: Once rounds are cool, split cake in half horizontally using a serrated knife. Set layers aside.

Make the Filling: Soften the agar agar per package instructions. Let cool slightly. Fold in a portion of whipped cream into agar agar. Then fold that back into the remaining whipped cream. Mix instant vanilla pudding, milk and vanilla together according to box instructions. Immediately fold whipped cream/gelatin mixture into the pudding. Add the filling to the bottom half of the rounds and cover with the top layer.

Serve immediately or refrigerate until ready to serve.

 

Derived from: King Arthur Baking
https://www.kingarthurbaking.com/recipes/bienenstich-recipe