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Bee Sting Cake (Bienenstich Kuchen)

Serves: 12Category: Cakes Recipe course: DessertMachine: Cooking MachinesTotal time (min.): 12 hours 50 
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This cake is a brioche dough which is topped with a honey and almond caramel which forms a deliciously sweet and crispy crust once baked. Once completely cooled it is sliced in half and filled with pastry cream flavoured with a hint of vanilla and orange liqueur. This recipe requires the dough to prove slowly in the refrigerator overnight, you can also make the pastry cream the day before and refrigerate until the cake is ready to be filled.




  1. Grease a clean springform pan then set aside
  2. Attach the Dough Tool
  3. Add bread flour, egg, caster sugar, active dried yeast, honey, all purpose flour, salt and whole milk to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Knead with splashguard fitted - 5 min, Speed 1
  6. Add unsalted butter to the Cooking Chef XL Bowl gradually while machine is running
  7. Knead with splashguard fitted - 10 min, Speed 1
  8. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
  9. Knead with splashguard fitted - 1 min, Stir 1
  10. Transfer content of Cooking Chef XL Bowl to medium bowl
  11. Cover with kitchen towel
  12. Chill overnight in fridge until doubled
  13. Remove the dough from the fridge
  14. Transfer dough to lightly floured surface
  15. Shape into a ball until smooth
  16. Transfer shaped dough to springform pan
  17. Flatten the dough gently until it covers the base of the tin completely
  18. Cover with a damp tea towel, and place in a warm draught free place
  19. Prove until doubled - 1 hr
  20. Pre-heat oven - 170°C
  21. Clean Cooking Chef bowl
  22. Attach the Stir Tool
  23. Add unsalted butter, caster sugar, honey, salt and flaked almonds to the Cooking Chef XL Bowl
  24. Mix with splashguard fitted until just boiling - 1 min, 120°C, Stir 1
  25. Transfer content of Cooking Chef XL Bowl to dough carefully
  26. Pour the syrup evenly over the top of the dough
  27. Place the baking tin onto the baking sheet
  28. Bake until golden brown - 25 min
  29. Allow the cake to cool in the tin for 10 minutes
  30. After 10 minutes remove carefully from the tin and allow to cool completely on a cooling rack
  31. Clean Cooking Chef bowl
  32. Attach the Whisk
  33. Add egg yolk, caster sugar, cake flour, cornstarch, vanilla bean pod, grand marnier and whole milk to the Cooking Chef XL Bowl
  34. Whisk with splashguard fitted until thick - 10 min, 104°C, Speed 3
  35. Whisk with splashguard fitted - 10 min, Speed 3
  36. Transfer content of Cooking Chef XL Bowl to piping bag
  37. Chill in fridge until cold
  38. Using a serrated knife cut the cake in half
  39. Place the base of the cake onto a serving plate
  40. Remove the piping bag from the fridge, cut the tip open approximately 2cm (¾ inch) from the tip
  41. Leaving a 0.5cm (¼ inch) gap around the edge of the cake, pipe the pastry cream onto the base of the cake
  42. Replace the top layer of the cake, forming a sandwich, press down gently
  43. Serve

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