Bee Sting Cake Recipe Meets Savory Steak and Shrimp Stir Fry

Name: bee sting cake
Prep time: PT-486800H43M52S
Cook time: 32 min
Total time: PT-486800H23M52S
Cuisine: German
Ingredients: – 4 tablespoons unsalted butter; – 1/4 cup whole milk; – 2 large eggs; – 1 cup all-purpose flour; – 1 cup bread flour; – 1/4 cup granulated sugar; – 1 packet instant yeast; – 1/2 teaspoon kosher salt; – 1 cup whole milk for pastry cream; – 4 tablespoons granulated sugar for pastry cream and topping; – 1 teaspoon vanilla bean paste or extract; – 2 tablespoons cornstarch; – 2 large egg yolks; – 1 tablespoon unsalted butter; – 4 teaspoons water; – 3/4 teaspoon powdered unflavored gelatin; – 3/4 cup cold heavy cream; – 3 tablespoons powdered sugar; – 3 tablespoons honey; – 1 cup sliced almonds

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Why You’ll Love This bee sting cake

Ease of preparation: This bee sting cake recipe is straightforward and accessible, even for novice bakers. With simple steps like preparing a yeasted dough, making a luscious pastry cream, and topping it with a caramelized honey-almond glaze, you can create a show-stopping dessert without spending hours in the kitchen.
Health benefits: While indulgent, bee sting cake features wholesome ingredients like honey, which offers natural sweetness and antioxidants. The recipe uses whole milk and eggs that provide valuable nutrients, balanced with almonds that contribute healthy fats and fiber, making it a more mindful treat for dessert lovers.
Versatility: The bee sting cake recipe adapts well to different dietary needs. Vegan substitutions such as plant-based butter and flax eggs can be used, gluten-free flours replace traditional flours without compromising cake texture, and lighter sweetener options make the dessert suitable for low-calorie diets.
Distinctive flavor: What sets bee sting cake apart is the unique combination of a tender, yeasty cake base layered with a creamy diplomat filling and topped with a crunchy, caramelized honey and almond crust. This harmony of textures and rich honeyed nut flavor creates an unforgettable dessert experience.

Jump To

1. Why You’ll Love This bee sting cake
2. Essential Ingredients for bee sting cake
3. How to Prepare the Perfect bee sting cake: Step-by-Step Guide
4. Dietary Substitutions to Customize Your bee sting cake
5. Mastering bee sting cake: Advanced Tips and Variations
6. How to Store bee sting cake: Best Practices
7. FAQs: Frequently Asked Questions About bee sting cake
8. bee sting cake

Essential Ingredients for bee sting cake

Main Ingredients:

4 tablespoons (57 g) unsalted butter – provides moisture and richness in the dough and topping
1/4 cup (60 ml) whole milk – ensures tender cake texture
2 large eggs – bind ingredients and enrich the dough
1 cup (120 g) all-purpose flour – forms the base of the yeasted cake
1 cup (120 g) bread flour – adds structure and chewiness to the cake
1/4 cup (50 g) granulated sugar – sweetens the dough and topping
1 packet (approx. 7 g) instant yeast – leavens the cake
1/2 teaspoon kosher salt – balances sweetness and enhances flavor
1 cup (240 ml) whole milk, divided – for pastry cream to ensure creaminess
4 tablespoons (50 g) granulated sugar, divided – sweetens the pastry cream and topping
1 teaspoon vanilla bean paste or extract – adds depth to pastry cream and topping
2 tablespoons (16 g) cornstarch – thickens the pastry cream
2 large egg yolks – enrich and stabilize the pastry cream
1 tablespoon (14 g) unsalted butter – adds silkiness to pastry cream
4 teaspoons (20 ml) water – dissolves gelatin for cream stability
3/4 teaspoon powdered unflavored gelatin – stabilizes whipped cream in diplomat cream
3/4 cup (180 ml) cold heavy cream – whipped for diplomat cream
3 tablespoons (23 g) powdered sugar – sweetens whipped cream
3 tablespoons (63 g) honey – key ingredient for the caramelized topping
1 cup (96 g) sliced almonds – creates crunchy texture on top

Special Dietary Options:

Vegan: Use coconut oil or plant-based butter in place of unsalted butter, substitute flax eggs (1 tablespoon flaxseed mixed with 3 tablespoons water per egg) for eggs, and replace heavy cream with coconut cream for the diplomat filling.
Gluten-free: Swap all-purpose and bread flour with a gluten-free flour blend made for yeast breads to maintain structure and texture of the dough and pastry cream base.
Low-calorie: Reduce sugar amounts or use natural sweeteners such as stevia, and opt for lighter cream substitutes or reduced-fat dairy products where possible.

How to Prepare the Perfect bee sting cake: Step-by-Step Guide

First Step: Prepare Dough and Preheat Oven

Begin by greasing an 8-inch cake pan with cooking spray or butter and lining it with parchment paper to prevent sticking. Preheat your oven to 350°F (175°C). In a small saucepan, gently warm 1/4 cup (60 ml) whole milk with 4 tablespoons (57 g) unsalted butter until the butter fully melts and the mixture is lukewarm this activates the yeast later.

Second Step: Mix and Knead Dough

In a mixing bowl, combine the warm milk-butter mixture with 2 large eggs and whisk thoroughly. Add 1 cup (120 g) all-purpose flour, 1 cup (120 g) bread flour, 1/4 cup (50 g) granulated sugar, 1 packet (7 g) instant yeast, and 1/2 teaspoon kosher salt. Mix and knead the dough until smooth and slightly sticky, approximately 6-8 minutes by hand or 4-5 minutes using a stand mixer with a dough hook.

Third Step: First Rise

Cover the dough with a kitchen towel or plastic wrap. Let it rise in a warm place for about 1 hour or until it doubles in size, creating a soft but elastic dough.

Fourth Step: Make the Pastry Cream

In a saucepan, combine half of the milk (1/2 cup) with half of the sugar (2 tablespoons), 1 teaspoon vanilla bean paste (or extract), and a pinch of kosher salt. Heat gently until it simmers. In a bowl, whisk the remaining 1/2 cup milk, 2 tablespoons cornstarch, 2 egg yolks, and remaining 2 tablespoons sugar until smooth.

Temper the egg mixture by slowly pouring in some hot milk while whisking vigorously. Transfer back to the saucepan and cook over medium heat, stirring continuously until thickened, about 2-3 minutes. Remove from heat, stir in 1 tablespoon unsalted butter, and strain through a fine sieve. Cover with plastic wrap pressed onto the surface and chill for at least 1 hour.

Fifth Step: Shape Dough and Prepare Topping

After the dough has risen, deflate it gently and press the dough evenly into the prepared cake pan. Let it rise again for about 30 minutes.

Meanwhile, prepare the almond topping by melting 4 tablespoons unsalted butter in a saucepan over medium heat. Add 3 tablespoons honey, 3 tablespoons sugar, 1/2 teaspoon vanilla paste, and a pinch of salt. Simmer for 2-3 minutes until golden and bubbling. Remove from heat and stir in 1 cup sliced almonds. Spread this mixture over the risen dough evenly.

Sixth Step: Bake the Cake

Bake in the preheated oven for 30-32 minutes until the topping is golden brown and bubbly. Remove the cake and allow to cool completely, about 1 hour.

Seventh Step: Prepare Diplomat Cream

Soften 3/4 teaspoon powdered gelatin in 4 teaspoons water, then warm gently until fully dissolved. Whip 3/4 cup cold heavy cream with 3 tablespoons powdered sugar to stiff peaks. Fold a small portion of whipped cream into the gelatin to temper, then carefully fold this into the chilled pastry cream, creating a stable diplomat cream.

Final Step: Assemble and Chill

Carefully slice the cooled cake horizontally in half. Spread the diplomat cream evenly over the bottom layer, then gently place the top layer back on. Refrigerate for at least 1 hour to set. Serve at room temperature or slightly chilled for best flavor and texture.

For more delightful layered cake ideas, visit Caramel Apple Cheesecake Cake.

Learn more from the Traditional Bee Sting Cake Recipe to deepen your baking skills.

Dietary Substitutions to Customize Your bee sting cake

Protein and Main Component Alternatives

Substitute eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water) for a vegan-friendly version, preserving binding and moisture.
Use plant-based butter or coconut oil instead of unsalted butter to meet dairy-free or vegan needs, providing similar fat content for tenderness.
For the diplomat cream, replace heavy cream with coconut cream or soy-based whipping cream for vegan adaptations.

Vegetable, Sauce, and Seasoning Modifications

Try varying the nut topping by replacing sliced almonds with walnuts, pecans, or hazelnuts for diverse textures and nutty flavors.
Add a pinch of warm spices like cinnamon or nutmeg into the dough or pastry cream to subtly enhance flavor without increasing calories.
For gluten-free versions, carefully substitute all-purpose and bread flours with gluten-free baking blends that contain xanthan gum to maintain structure and rise.

Mastering bee sting cake: Advanced Tips and Variations

Pro cooking techniques: Use ingredients at room temperature for better incorporation and aeration. Gently fold flour to keep air in the dough, ensuring a light crumb.
Flavor variations: Infuse your honey topping with vanilla or lavender for a fragrant twist. Add lemon or orange zest to the dough for citrus brightness.
Presentation tips: Garnish finished slices with toasted almond flakes and edible flowers or a light dusting of powdered sugar for an elegant look.
Make-ahead options: Prepare and bake the cake base in advance, refrigerate or freeze, then add the honey topping just before serving to keep it crisp. Assemble the diplomat cream filling ahead and spread when ready to serve.

How to Store bee sting cake: Best Practices

Storage Method	Guideline
Refrigeration	Store the bee sting cake in an airtight container in the refrigerator for up to 3 days to maintain freshness and preserve cream filling quality.
Freezing	Wrap the cake tightly with plastic wrap and foil and freeze for up to 1 month. For best results, freeze cake layers separately from the cream. Thaw overnight in the fridge before assembly.
Reheating	Warm slices gently in the microwave at low power for short intervals if desired, being careful not to melt the honey topping.
Meal Prep Considerations	Portion the cake into individual servings, freeze separately, and assemble with diplomat cream just before serving to streamline busy schedules.

FAQs: Frequently Asked Questions About bee sting cake

What is bee sting cake and where does it come from?

Bee sting cake, known as bienenstich in German, is a traditional dessert originating from Germany. It features a soft yeast dough base layered with a creamy filling, typically made from pastry cream mixed with whipped cream. The cake is topped with a caramelized honey and sliced almond crust that adds a crunchy texture. The name “bee sting cake” is linked to a legend involving bakers who used beehives to fend off invaders, celebrating with this sweet treat.

What ingredients do I need to make bee sting cake at home?

Key ingredients for bee sting cake include all-purpose and bread flour, instant yeast, whole milk, butter, eggs, sugar, honey, sliced almonds, and cornstarch for the pastry cream. Some recipes also use powdered gelatin to stabilize the filling. The topping combines honey and sliced almonds caramelized with sugar and butter. For the filling, a combination of pastry cream and whipped cream creates the light, creamy texture typical of this cake.

Is bee sting cake difficult to bake for beginners?

Bee sting cake is approachable for bakers with some experience but does require attention to detail. The yeast dough needs time to rise properly, and the topping must be warmed carefully to achieve the right caramelized texture without burning. Making the pastry cream filling involves cooking and cooling steps but can be simplified by using a high-quality instant vanilla pudding as a base. Following the recipe step by step helps ensure good results.

How should I store bee sting cake to keep it fresh?

Bee sting cake is best enjoyed the day it’s made to maintain its texture and flavor. If needed, store it covered in the refrigerator for up to four days. Before serving, allow it to come to room temperature for the best taste. You can also freeze the cake for up to one month by wrapping it tightly. When freezing, it’s best to store the plain cake layers separately from the filling, which can be refrigerated for a few days ahead of time.

Can I modify bee sting cake filling or topping for dietary preferences?

Yes, the pastry cream filling can be substituted with dairy-free pudding or coconut cream mixed with whipped topping for a vegan option. The almond and honey topping can be adjusted by using maple syrup instead of honey, and nuts can be swapped based on allergies or taste preferences. Keep in mind that changes may alter the traditional flavor and texture but offer flexibility to accommodate dietary needs.

Bee Sting Cake Recipe with a Savory Twist: Try This Steak and Shrimp Stir Fry Combo