Beinenstich or Bee Sting Cake
Very few of my posts come with so many pictures. I snap a quick one just as I dive in. Only with this cake we couldn't eat for a few minutes as we were waiting on people so I started taking some pictures. And then, for artistic creativity I cut a slice to take some of the inside. Only then, and this was my downfall, I decided to sneak a taste. The people did not get waited for.
And it was the best cake I have ever eaten. It was perfectly light and moist and just cakey will still very obviously having that yeasty taste bread does but also being very, very, buttery. And it all worked beautifully together.
Topped with a lightly caramelized layer of almonds, the tender cake, and layer of real egg custard. It's definitely a dessert, but definitely the perfect balance of flavor to sugar so as not to be sticky sweet.
Finding recipes on the internet is always a bit of a risk, so I went with a trusted source, Smitten Kitchen, with a few teeny changes of my own.
Cake
2 1/4 tsp. instant yeast
3/4 c. milk, warm
1/3 c. sugar
1 tsp. vanilla extract
2 c. flour
1/2 tsp. salt
2 eggs
4 Tbsp. butter, softened
Caramel
6 Tbsp. butter
1/3 c. sugar
3 Tbsp. honey
2 Tbsp. heavy cream
pinch salt
1 1/4 c. sliced almonds
Custard
1/2 c. milk
1/2 c. heavy cream
2 whole eggs
1/4 c. sugar
1 tsp. vanilla extract
2 Tbsp. cornstarch
Pinch salt
2 Tbsp. butter, cold
Combine everything for the cake and mix until it's a smooth. Place in a lightly greased bowl and cover with plastic wrap and place in a warm spot for an hour.
Lightly grease an 8-inch springform pan. Stir to deflate the dough and spread in to the springform pan. Cover again and leave to rise for 30 minutes.
Preheat the oven to 350.
Meanwhile cook the caramel ingredients together over medium high heat. Bring to a gentle simmer and cook for 5 minutes, just until the mixture is a slightly darker color. Remove from the heat and stir in the almonds. On parchment paper, spread to a 9 inch circle and set aside to cool slightly.
Once the cake has had 30 minutes to rise a second time place the caramel disk on top and place in the oven. Bake at 350 for 25-30 minutes or until golden on top.
Remove from the oven and let cool for 10 minutes. remove the sides of the pan and transfer the cake to a wire rack to cool completely.
Once the cake is completely cool cut in half lengthwise, spread with the custard, and replace the top lid.
Custard
mix the cornstarch and sugar together and beat in the eggs until smooth. Heat the milk and cream over medium heat until small bubbles start to appear.
Whisk the hot cream in to the egg mixture until fully incorporated and then return it all to the stove. Cook, whisking constantly, until the mixture is thick.
Add the vanilla extract and whisk in, then remove from the stove. Add the butter and whisk until incorporated. Scrape the custard in to a heat proof dish. Spray a piece of plastic wrap with cooking spray and press in to the custard to keep from forming a skin.
Place in the fridge to cool completely. Remove the plastic wrap and stir the custard really well before spreading on the cake.
3/4 c. milk, warm
1/3 c. sugar
1 tsp. vanilla extract
2 c. flour
1/2 tsp. salt
2 eggs
4 Tbsp. butter, softened
Caramel
6 Tbsp. butter
1/3 c. sugar
3 Tbsp. honey
2 Tbsp. heavy cream
pinch salt
1 1/4 c. sliced almonds
Custard
1/2 c. milk
1/2 c. heavy cream
2 whole eggs
1/4 c. sugar
1 tsp. vanilla extract
2 Tbsp. cornstarch
Pinch salt
2 Tbsp. butter, cold
Combine everything for the cake and mix until it's a smooth. Place in a lightly greased bowl and cover with plastic wrap and place in a warm spot for an hour.
Lightly grease an 8-inch springform pan. Stir to deflate the dough and spread in to the springform pan. Cover again and leave to rise for 30 minutes.
Preheat the oven to 350.
Meanwhile cook the caramel ingredients together over medium high heat. Bring to a gentle simmer and cook for 5 minutes, just until the mixture is a slightly darker color. Remove from the heat and stir in the almonds. On parchment paper, spread to a 9 inch circle and set aside to cool slightly.
Once the cake has had 30 minutes to rise a second time place the caramel disk on top and place in the oven. Bake at 350 for 25-30 minutes or until golden on top.
Remove from the oven and let cool for 10 minutes. remove the sides of the pan and transfer the cake to a wire rack to cool completely.
Once the cake is completely cool cut in half lengthwise, spread with the custard, and replace the top lid.
Custard
mix the cornstarch and sugar together and beat in the eggs until smooth. Heat the milk and cream over medium heat until small bubbles start to appear.
Whisk the hot cream in to the egg mixture until fully incorporated and then return it all to the stove. Cook, whisking constantly, until the mixture is thick.
Add the vanilla extract and whisk in, then remove from the stove. Add the butter and whisk until incorporated. Scrape the custard in to a heat proof dish. Spray a piece of plastic wrap with cooking spray and press in to the custard to keep from forming a skin.
Place in the fridge to cool completely. Remove the plastic wrap and stir the custard really well before spreading on the cake.
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| Original Picture - Post Updated 6/4/2019 |
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