In the realm of delectable pastries, the Bee Sting Cake, also known as Bienenstich, stands out as a true gem. This exquisite dessert, with its rich history and tantalizing flavors, has captivated taste buds for centuries.
Today, we embark on a journey to uncover the fascinating world of Bee Sting Cake, exploring its origins, preparation, and the symphony of flavors it presents.
A Brief History of Bee Sting Cake
The Bee Sting Cake traces its roots to the enchanting city of Linz, Austria, where it emerged in the early 19th century. Its name, Bienenstich, translates to “bee sting,” alluding to the cake’s resemblance to a beehive, with its golden, glistening topping resembling a honeycomb.
The cake quickly gained popularity throughout Austria and neighboring regions, eventually spreading across Europe and beyond.
The Enchanting Preparation of Bee Sting Cake
Creating a Bee Sting Cake is an artful endeavor, requiring precision and passion. The journey begins with crafting a delicate yeast dough, which forms the cake’s base. This dough is then carefully rolled out and par-baked, providing a sturdy foundation for the cake’s magnificent array of delightful flavors.
Meanwhile, a luscious pastry cream is conjured, blending milk, eggs, sugar, and vanilla extract into a velvety confection. This cream is generously spread upon the par-baked crust, adding a rich and creamy element to the cake.
Upon this layer of pastry cream, a shower of sliced almonds awaits. These almonds are delicately caramelized in a blend of butter, honey, and sugar, creating a symphony of textures and flavors.
The golden, glistening almond topping resembles a honeycomb, hence the cake’s intriguing name, Bienenstich.
A Symphony of Flavors
With its first bite, the Bee Sting Cake unveils a captivating dance of flavors. The delicate yeast dough provides a subtle foundation, while the pastry cream imparts a rich and creamy indulgence. The caramelized almonds, with their nutty sweetness, elevate the cake to new heights, while the subtle hint of honey adds a touch of warmth and complexity.
The Delicate Yeast Dough
Imagine a foundation as subtle as a whisper, yet strong enough to support the symphony of flavors that lies above. This is the role of the yeast dough in the Bee Sting Cake. Its light and airy texture provides a gentle contrast to the rich textures that follow, while its subtle sweetness harmonizes with the other components.
The Rich and Creamy Pastry Cream
A velvety embrace of vanilla-infused indulgence, the pastry cream in the Bee Sting Cake is a true delight. Its smooth and creamy texture coats the palate, adding a touch of luxuriousness to the experience.
The delicate custard base, infused with the essence of vanilla, creates a symphony of flavors that perfectly complements the other elements of the cake.
The Nutty Sweetness of Caramelized Almonds
A shower of caramelized almonds, glistening like golden jewels, adorns the Bee Sting Cake. These crunchy gems contribute a symphony of textures and flavors.
Their nutty sweetness dances with the subtle notes of the yeast dough and pastry cream, while their caramelized coating adds a touch of decadence.
The Subtle Hint of Honey
A gentle whisper of honey, woven into the tapestry of flavors, elevates the Bee Sting Cake to new heights. Its warm and complex sweetness harmonizes with the other components, adding a touch of depth and complexity.
The honey’s natural sweetness complements the almond topping and pastry cream, while its floral notes add a hint of elegance.
Bee Sting Cake Recipe
Ingredients
For the Custard:
- 60 grams ¼ cup granulated sugar
- 18 grams 3 tablespoons cornstarch
- 1.5 grams ¼ teaspoon salt
- 355 ml 1 ½ cups whole milk
- 3 large egg yolks
- 28 grams 2 tablespoons unsalted butter, cubed
- 10 ml 2 teaspoons vanilla extract
- 120 ml ½ cup heavy whipping cream, whipped
For the Cake:
- 60 grams ¼ cup granulated sugar
- 7 grams 1 packet active dry yeast
- 1.5 grams ¼ teaspoon salt
- 325 grams 2 ¾ cups all-purpose flour, divided
- 177 ml ¾ cup whole milk
- 85 grams ⅓ cup unsalted butter, cubed
- 2 large eggs room temperature
For the Almond Topping:
- 57 grams ¼ cup unsalted butter
- 42 grams 3 tablespoons honey
- 28 grams 2 tablespoons granulated sugar
- 113 grams 1 cup sliced almonds
Instructions
Make the Custard:
- a. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
- b. Gradually whisk in the whole milk.
- c. Bring to a boil over medium heat, whisking constantly.
- d. Reduce heat and simmer for 1 minute, whisking constantly.
- e. In a large bowl, whisk together the egg yolks.
- f. Slowly whisk the hot milk mixture into the egg yolks.
- g. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and the mixture coats the back of a spoon, about 3-5 minutes.
- h. Remove from heat and stir in the butter and vanilla extract.
- i. Cover with plastic wrap, pressing directly onto the surface, and refrigerate for at least 30 minutes, or up to 24 hours.
Make the Cake:
- a. In a large bowl, whisk together the granulated sugar, yeast, and salt.
- b. In a small saucepan, heat the milk and butter to 49°C to 54°C (120°-130°F).
- c. Add the warmed milk mixture to the dry ingredients and beat on medium speed for 1 minute.
- d. Add the eggs and beat on high speed for 1 minute.
- e. Gradually stir in enough of the remaining flour to form a soft dough (dough will be sticky).
- f. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- g. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- h. Punch down the dough and divide it in half.
- i. On a lightly floured surface, roll out one half of the dough into a 23-centimeter (9-inch) circle.
- j. Transfer the dough to a greased 23-centimeter (9-inch) springform pan.
- k. Roll out the second half of the dough into a 18-centimeter (7-inch) circle.
- l. Cut a 3-centimeter (1-inch) hole in the center of the circle.
- m. Place the smaller circle of dough on top of the larger circle, covering the hole.
- n. Cover with plastic wrap and let rise for 30 minutes.
Make the Almond Topping:
- a. In a small saucepan, melt the butter over medium heat.
- b. Stir in the honey and granulated sugar until dissolved.
- c. Bring to a boil, then reduce heat and simmer for 1 minute.
- d. Stir in the almonds.
Assembly and Baking:
- a. Preheat oven to 190°C (375°F).
- b. Pour the almond topping over the risen dough.
- c. Bake for 25-30 minutes, or until golden brown.
- d. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- e. Once the cake is cool, spread the custard over the top of the cake.
- f. Pipe with whipped cream and enjoy!
Conclusion
With each bite of the Bee Sting Cake, a symphony of flavors unfolds, enchanting the taste buds and captivating the senses. The delicate yeast dough, rich pastry cream, caramelized almonds, and subtle hint of honey intertwine to create a culinary masterpiece that is both comforting and unforgettable.
