Bienenstich

Indulge in the sweet delight of Bienenstich, a traditional German cake featuring a soft yeast base topped with honey-glazed almonds and filled with luscious cream. Perfect for a cozy afternoon treat or a festive gathering.

• 500 g all-purpose flour
• 200 ml milk
• 100 g butter
• 100 g sugar
• 1 tbsp active dry yeast
• 2 large eggs
• 200 ml heavy cream
• 100 g honey
• 100 g sliced almonds
• 1 tsp vanilla extract

Method

1. 1

   In a bowl, mix warm milk and sugar. Sprinkle the yeast on top and let it sit for about 10 minutes until frothy.

2. 2

   In a large mixing bowl, combine flour and softened butter. Add the frothy yeast mixture, eggs, and vanilla extract, and mix until a dough forms.

3. 3

   Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover, and let it rise in a warm place for about 1 hour.

4. 4

   Preheat the oven to 180°C (350°F). Once the dough has risen, roll it out to fit a greased baking pan.

5. 5

   In a saucepan, heat honey and butter until melted. Stir in the sliced almonds and pour this mixture over the dough in the baking pan.

6. 6

   Bake in the preheated oven for about 25 minutes until golden brown. Let it cool completely.

7. 7

   Whip the heavy cream until stiff peaks form and then fold it into the cooled cake once it has completely cooled.

8. 8

   Cut the cake in half horizontally, spread the whipped cream filling on the bottom half, and place the top half back on. Slice and serve.