Bee Sting Cake or Bienenstich

By Chef Eddy Van Damme

Prep Time:

12h

Bake/Cook Time:

25m

Yield:

About 20 servings

Plan for:

5-6 hours proofing time

Delight awaits in our Bee Sting Cake or Bienenstich, a delectable creation that blurs the lines between cake and Danish. Crafted with luscious brioche dough, it's crowned with a tempting honey almond and butter topping. What takes it to the next level? A generous filling of velvety vanilla custard that adds an irresistible layer of indulgence.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Bee Sting Cake

1/3 cup (80g) water, about 75°F
1 tablespoon + 2 teaspoons (15g) instant yeast
3 large eggs must be at room temperature
1 1/3 cups (160g) bread flour*
2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
1 tablespoon (9g) instant yeast
4 1/2 cups (560g) bread flour*
1/2 cup (100g) Imperial Sugar Extra Fine Granulated Sugar
3 large eggs
1 tablespoon vanilla extract
1 tablespoon + 1 teaspoon salt
2 sticks + 2 tablespoons (255g) unsalted butter, must be very soft

Bee Sting Topping

1/3 cup (80g) heavy cream
2 tablespoons (48g) honey
1/2 cup (100g) Imperial Sugar Extra Fine Granulated Sugar
6 tablespoons (84g) unsalted butter
Pinch salt
2 cups (100g) sliced almonds

Pastry Cream

4 cups (984 g) whole milk
1/2 cup (100g) + 1/2 cup (100g) Imperial Sugar Extra Fine Granulated Sugar
8 large egg yolks
Pinch salt
1 tablespoon vanilla extract
1/2 cup + 1 tablespoon (71g) corn starch

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

In mixing bowl of a stand mixer fitted with paddle attachment, combine water with first listed (1 tablespoon) yeast. Add first listed eggs, first listed flour and first listed sugar and mix smooth. Remove paddle and cover with plastic wrap. Set aside for 1 hour in a warm area. This step of making a “sponge dough” is very important to obtain a light and airy bee sting cake.
By now, mixture will have doubled in size. Add second listed yeast and using dough hook, mix well to combine.
Add remaining flour, sugar, eggs, vanilla, and salt and starting on low speed, mix ingredients until combined. Increase mixer speed to medium, if machine has a hard time with mixing dough, reduce speed.
Mix dough until it reaches about 78°F. On low speed, add butter in 5 increments waiting for previously added amount to be fully incorporated before adding next. Scrape bowl when required. When butter is incorporated stop mixing. Dough absolutely cannot exceed 82°F.
Cover bowl with plastic food wrap and set in a warm place and allow dough to rise until doubled in volume, about 60-80 minutes.
Meanwhile line 2 cookie sheets with parchment paper.
When dough has nearly doubled in size remove from bowl, this will make dough collapse and is normal.
Divide dough equally in 2 equal pieces. Using as little flour as possible, shape dough into smooth round balls.
Place dough balls on cookie sheets and start pressing it into a round disk, about 9-10 inches in diameter. Dough will be reluctant to be pressed at first but you will get there. It is very important that loaves are very even to prevent topping from puddling on surface.
Drape loosely with plastic food wrap and place loaves in a warm area for about 1 hour. Once loaves have risen about 50% (not doubled), set oven to 350°F.
Meanwhile prepare topping. In a saucepan bring to a boil heavy cream, honey, sugar, butter, and salt. Boil 5 minutes while stirring using a heat-resistant or wooden spatula. Add almonds and boil until mixture reaches 228°F. Allow to cool until lukewarm before proceeding with next step.
Very gently spread topping onto loaves. If being forceful, loaves may collapse and loose volume. If topping was made ahead and has cooled and is therefore rather thick and firm, reheat it to make spreading of topping easier.
Loaves need to have risen 70-80% in volume before placing in oven.
Place loaves slightly below middle rack in oven. Bake for about 25 minutes or when an inserted thermometer register 190°F.
Prepare filling by bringing milk and 1/2 cup (100g) sugar in a saucepan to boil.
In a separate bowl vigorously and quickly whisk egg yolks, salt, and remaining 1/2 cup (100g) sugar until thick and pale, about 2 minutes. Add vanilla and corn starch.
When milk comes to a boil add about 1/4 of milk to yolk mixture. Whisk rapidly. Pour yolk mixture into remaining milk and using a whisk bring to a boil.
Whisk vigorously to prevent burning, once cream is thick as pudding remove from heat. Place a piece of plastic food film directly onto cream and set bowl into a bowl filled with ice cubes to rapidly chill cream.
Slice both loaves horizontally in half. Fill with chilled pastry cream.
Sprinkle powdered sugar on surface and serve.