Honey Almond Cake with Cream — Bienenstich
German 'bee sting cake' from Andernach, enriched yeasted sponge topped with honeyed almond brittle and split to fill with vanilla pastry cream.
German
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 120g flour, 20g sugar, yeast, and salt. Add 60ml warm milk, 1 egg, and 30g softened butter; mix to soft dough. Knead 5 minutes until smooth. Oil a bowl, place dough inside, cover. For pastry cream: heat 200ml milk until steaming. Whisk 2 yolks, 35g sugar, and 15g cornflour until pale. Pour hot milk in whisking constantly.
Bake 1
Prove dough at room temperature 1 hour until doubled. Meanwhile, whisk pastry cream over medium heat 2–3 minutes until thick and bubbling. Off heat, stir in 0.5 tsp vanilla. Press cling film on surface and chill 1 hour. Preheat oven to 180°C.
Bake 2
Grease and line an 18cm springform tin. Knock back dough, press evenly into tin, cover, prove 20 minutes. While proving, combine 50g butter, 40g sugar, 2 tbsp honey, and 2 tbsp cream in a pan. Simmer 2 minutes until bubbling caramel. Off heat, stir in 50g flaked almonds.
Bake 3
Spoon almond topping over risen dough, spread to edges with a palette knife. Bake 25–30 minutes until deep golden and almonds caramelised. Cool in tin 10 minutes, turn onto a rack, cool completely about 45 minutes.
Build
Whip 80ml chilled cream to soft peaks. Whisk chilled pastry cream briefly to loosen, then fold in whipped cream. Slice cooled cake horizontally into 2 layers with a serrated knife. Spread cream filling on base, cap with almond-topped layer, press gently. Chill 30 minutes.
Plate
Slice into 6 wedges and serve 3 per person, presenting the layered cake with visible almond topping and cream filling.
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