Bienenstich Cake Recipe
Looking for a sweet and savory treat? Check out the Bienenstich Cake Recipe, a classic German dessert featuring two layers of yeast cake, vanilla cream filling, and a honey almond topping – it's sure to satisfy your cravings.
Ingredients
Dough
- 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 salt
- 2 large eggs, at room temperature
- 1/4 cup (57g) water
Topping
- 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
Instructions
- Combine all dough ingredients and knead until smooth.
- Place dough in an oiled bowl, cover, and let it rise for 60 minutes.
- Transfer and divide dough, shape into 8" circles, and place in greased cake pans.
- Cover and let it rest for 30 minutes. Gently stretch the dough.
- Melt butter, sugar, honey, and cream until lightly golden. Stir in almonds, spread over the dough.
- Preheat the oven to 350°F.
- Bake for 25-28 minutes until golden. Cool in the pan for 30 minutes.
- Loosen the edges, flip onto a plate, and cool before filling.
- Split cakes in half horizontally.
- Soften gelatin, mix with whipped cream.
- Prepare instant pudding and fold in the whipped cream mixture.
- Use this faux pastry cream to fill the cakes. Serve or refrigerate until ready to serve.
