Bienenstich (Bee Sting Cake) Recipe | King Arthur Baking

Name: Bienenstich (Bee Sting Cake) Recipe | King Arthur Baking
Ingredients: 2 1/3 cups (264g) King Arthur Pastry Flour Blend or 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour; 4 tablespoons (57g) butter, at room temperature, at least 65°F; 2 tablespoons (25g) granulated sugar; 1 1/2 teaspoons instant yeast; 3/4 teaspoon table salt; 2 large eggs, at room temperature; 1/4 cup (57g) water; 6 tablespoons (85g) butter, cold; 1/3 cup (67g) granulated sugar; 3 tablespoons (63g) honey; 2 tablespoons (35g) heavy cream; 1 1/2 cups (129g) almonds, sliced; 2 teaspoons unflavored gelatin, (about 2/3 of a packet, or 3 to 4 sheets); 2 tablespoons (28g) water; 1 cup (227g) heavy cream, whipped to very soft peaks; 3-ounce package instant vanilla pudding mix; 1 1/2 cups (340g) milk; 1 teaspoon King Arthur Pure Vanilla Extract

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Bienenstich or Bee Sting Cake is made from layers of German pastry dough filled with custard and topped with honey-glazed sliced almonds.

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Ingredients

2 1/3 cups (264g) King Arthur Pastry Flour Blend or 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
4 tablespoons (57g) butter, at room temperature, at least 65°F
2 tablespoons (25g) granulated sugar
1 1/2 teaspoons instant yeast
3/4 teaspoon table salt
2 large eggs, at room temperature
1/4 cup (57g) water
6 tablespoons (85g) butter, cold
1/3 cup (67g) granulated sugar
3 tablespoons (63g) honey
2 tablespoons (35g) heavy cream
1 1/2 cups (129g) almonds, sliced
2 teaspoons unflavored gelatin, (about 2/3 of a packet, or 3 to 4 sheets)
2 tablespoons (28g) water
1 cup (227g) heavy cream, whipped to very soft peaks
3-ounce package instant vanilla pudding mix
1 1/2 cups (340g) milk
1 teaspoon King Arthur Pure Vanilla Extract