Bienenstich (Bee Sting Cake) Recipe | King Arthur Baking
Bienenstich or Bee Sting Cake is made from layers of German pastry dough filled with custard and topped with honey-glazed sliced almonds.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
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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