Bienenstich - Bee Sting Cake

Traditional Style ButterCustardHoneyUHT (Long Life) Milk
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Recipe Information

8

serves:

2 hrs 15 mins

prep time:

45 mins

cook time:

an image of medium

medium

difficulty:

Ingredients:

For the Custard Filling:

  • 400 g First Choice Custard
  • 4 tbsp cornflour
  • 50 ml First Choice Milk

For the Dough:

  • 270 g cake flour
  • 60 g First Choice Butter, room temperature
  • 25 g sugar
  • 1 ½ tsp instant yeast
  • ¾ tsp salt
  • 2 large eggs, room temperature
  • 60 g water

For the Almond Topping:

  • 85 g First Choice Butter
  • 70 g sugar
  • 65 g First Choice Honey
  • 35 g cream
  • 100 g almonds, sliced

Preparation method:

For the Custard Filling:

  1. This step can be done the night before in a microwave-safe bowl. Add in the First Choice Custard and microwave for 2 minutes on high.
  2. Whisk the cornflour and milk together separately until smooth.
  3. Whisk cornflour mixture into the custard and microwave at 2-minute intervals until thick, ensuring to whisk the mixture in between.
  4. Once thickened, allow to cool for 15 minutes. Use your hands to lightly press cling wrap over the custard, so that it is touching the top of the custard and refrigerate until firm.

For the Dough:

  1. Combine all of the dough ingredients into a medium-sized bowl and mix, then knead by hand or mixer until the mixture forms a smooth, supple dough.
  2. Place the dough in a lightly oiled bowl, cover the bowl with plastic wrap, and let it rise for 60 minutes until it's puffy.
  3. Transfer the dough to a lightly oiled work surface, fold it over to remove any excess air, roll the dough into a ball, then stretch each ball into a 20cm circle. Place the dough into a lightly greased 20 cm cake pan; don't worry if the dough shrinks away from the edges of the pans.
  4. Cover with plastic, and allow it to rest for 30 minutes.

For the Almond Topping:

  1. Melt the First Choice Butter in a small saucepan over medium heat. Add the sugar, First Choice Honey, and cream.
  2. Bring the mixture to a boil, for 3 to 5 minutes, until it changes to a very light gold colour. Stir in the almonds, allow to cool slightly, then spread over the dough in the pans.
  3. Preheat the oven to 180°C. Bake for 25-30 minutes, until the edges are golden brown. Remove it from the oven, and cool in the pan for 30 minutes, to allow the almond topping to firm up.
  4. Run a knife around the edges of the pans to loosen any dough. Remove the cake from the pan and set on a cooling rack. Cool completely before filling.

To Assemble:

  1. Carefully split the cake in half horizontally.
  2. This is best done using a serrated knife; cut slowly and check as you go to make sure you're staying in a straight line.
  3. Fill the cake with the set custard, you could use a piping bag with your favourite nozzle or a spatula. Serve immediately or refrigerate until you're ready to serve.