For a long time I didn’t think that a simple classic bee sting could taste so brilliant. I gave the cake a wide berth. It seemed somehow boring to me. But that’s not the case! From now on, bee sting from the sheet belongs to my absolute favorite pastry – whether with or without filling.
The best thing about a bee sting like this: incredibly fluffy yeast dough – which I love anyway – joins a luscious caramelized almond sugar crust. This combination is genius. Best of all eaten while still lukewarm from the oven (as with butter tarts).
In addition, I did not want the classic lush buttercream filling or gelatin in the mass. Therefore, the bee sting filling is now also a normal vanilla pudding, enriched by whipped cream. Wonderfully airy and creamy!
Creamy and Delicious Classic Bee Sting Cake
For the yeast dough
- 250 milliliters of lukewarm milk
- 1 cube fresh yeast
- 70 grams of sugar
- 500 grams of wheat flour, preferably Viennese semolina flour
- 1 medium egg
- 70 grams of soft butter
- 1 pinch of salt
For the almond crust:
- 150 grams of butter
- 3 tablespoons of cream or milk
- 100 grams of sugar
- 2 tablespoons honey
- 200 grams of almond flakes
For the vanilla cream:
- 500 milliliters of milk
- 400 grams of cream 200 liquid, 200 whipped until stiff
- 80 grams of sugar
- 2 sachets of vanilla custard powder
- 2 packets of cream stiffener
Crumble the yeast into a cup of lukewarm milk. Add a teaspoon of sugar and stir with a spoon until the sugar and yeast have dissolved. Put the flour in a bowl and make a well in the center. Now add the lukewarm yeast-milk mixture here. Add the remaining sugar and mix with a little flour in the hollow. Cover the bowl with a cloth and leave in a warm place for about 10 minutes.
Add the egg, softened butter and salt. Knead the dough (preferably with a food processor) until smooth. Cover with a cloth and let rise in a warm place for about 30 minutes. Knead again briefly and roll out on a deep tray covered with baking paper (max. 30*40 cm). Let rise again for 20 minutes.
During the rising time, prepare the almond crust and preheat the oven to 190 degrees top and bottom heat. For the topping, melt the butter in a large pan. Bring to a boil with the cream, sugar and honey. Remove from heat, fold in the flaked almonds. Let cool slightly, spread on the risen yeast dough and bake the cake for 20-25 minutes until golden.
While baking, cook the pudding for the filling – using the milk, 200 grams of cream, sugar and pudding powder. Allow to cool to lukewarm, while stirring every now and then so that no skin forms.
Cut the finished yeast cake into 16-20 pieces (completely cooled and with cream it is difficult to do). Cut each piece in half horizontally with a large sharp knife.
For the cream, whip the remaining cream with cream stiffener until stiff and fold into the slightly cooled custard. Spread a little cream on each cake “base” and top with the “lid”. Refrigerate the Bienenstich for approx. 1 hour before serving.
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