Bee Sting Cake Secrets Tips (Print-Friendly Version)

Unlock the secrets to luscious Bienenstich—light dough, rich cream, and a golden honey-almond crust.

# What You’ll Need to Make This:

→ Dough

01 - 125 grams all-purpose flour, plus extra for dusting
02 - 50 grams granulated sugar
03 - 0.25 teaspoon salt
04 - 7 grams active dry yeast
05 - 120 millilitres lukewarm milk
06 - 60 grams butter, melted
07 - 1 large egg

→ Topping

08 - 60 grams butter
09 - 100 grams granulated sugar
10 - 30 millilitres honey
11 - 120 grams sliced almonds

→ Filling

12 - 360 millilitres heavy cream
13 - 30 grams powdered sugar
14 - 1 teaspoon vanilla extract

# How to Prepare:

01 - In a large mixing bowl, combine flour, granulated sugar, salt, and active dry yeast. Pour in lukewarm milk, add melted butter and the egg. Stir with a wooden spoon until a soft dough forms.
02 - Transfer the dough to a floured surface and knead for 5 to 7 minutes until smooth and elastic. Place in a greased bowl, cover with a clean towel, and let rise for 60 minutes until doubled in volume.
03 - While the dough rises, melt butter in a saucepan over medium heat. Stir in granulated sugar and honey until dissolved, then fold in sliced almonds. Remove from the heat.
04 - Roll out the proofed dough into a rectangle and position it on a parchment-lined baking tray. Evenly spread the almond honey topping over the dough. Allow to rise for an additional 10 minutes.
05 - Bake in a preheated oven at 175°C for 25 to 30 minutes until the top is golden and the almonds are caramelized. Let the cake cool completely on a wire rack.
06 - In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Slice the cooled cake horizontally into two layers. Spread the whipped cream filling evenly over the bottom layer, then place the top layer back on.
08 - Cut into individual squares and serve chilled for best texture and flavour.

# Extra Tips:

01 - For clean slicing, chill the cake in the refrigerator before cutting.
02 - Use lukewarm milk to help activate the yeast without cooking it.

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