Bienenstich (Bee Sting Cake)

Bienenstich (Bee Sting Cake)

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • 0 of 5
  • Serves: Up to 12 people


  • 95g plain flour
  • 120g strong white bread flour
  • 2 eggs
  • 405g whole milk
  • 2 tbsp caster sugar
  • 1.5 tbsp dried active yeast
  • 1 tbsp honey
  • Salt
  • 120g unsalted butter
  • 120g caster Sugar
  • 60g honey
  • 65g flaked almonds
  • 3 egg yolks
  • 2 tbsp plain flour
  • 2 tbsp cornflour
  • 1/2 vanilla pod
  • 0.5 tbsp Grand Marnier

Total Time:                         1 hour 45 minutes (plus overnight prove)


  • Attach the mixer bowl, fit the Spiral Dough tool to the machine and attach the splash guard. Add 90g plain flour, 120g bread flour, 2 eggs, 60g milk, 2 tbsp sugar, yeast, 1 tbsp honey and 0.5 tsp salt into the Mixer bowl.
  • Select the Dough pre-set, set the timer to 15 minutes and press ‘Start’. After five minutes add 60g butter.
  • Select the Prove pre-set, and press ‘Start’. Leave dough to prove.
  • Set the speed to SS1 (constant) to knock back the dough for 1 minute.
  • Transfer the dough to a medium mixing bowl, cover, transfer to the fridge and prove overnight, or until it has doubled in size.
  • Remove the dough from the fridge and transfer to a lightly floured worktop, shape into a ball and transfer to the prepared tin, smooth side up.
  • Flatten the dough gently until it covers the base of the tin completely, cover with a damp tea towel and place in a warm draught free place for about a 1 hour, or until doubled in volume.
  • Add 60g butter, 60g sugar, 60g honey, 0.25 tsp salt and 65g flaked almonds into the cleaned bowl and set the temperature to 120 ºC, speed to SS1 and bring to a gentle boil.
  • Pour the contents of the mixer bowl evenly over the top of the dough.
  • Place the baking tin onto the prepared baking sheet and bake for 25 minutes on 170 °C in a preheated oven.
  • Allow the cake to cool in the tin for 10 minutes before carefully removing it from the tin and allow to cool completely on a cooling rack.
  • Add remaining yolks, sugar, flours, milk, vanilla seeds, liqueur into the bowl and set the temperature to 105 ºC, speed to 3 (using the HSHT function), and bring to a gentle boil.
  • Mix for about 10 minutes, or until the mixture becomes thick. Set the temperature to ‘OFF’, continue to mix on speed 3 for a further 10 minutes. Transfer the mixture to a piping bag, refrigerate until completely cold.
  • Using a serrated knife cut the cake in half and place the base of the cake onto a serving plate.
  • Remove the piping bag from the fridge, cut approximately ¾ inch from the tip.
  • Leaving a ¼ inch gap around the edge of the cake, pipe the pastry cream onto the base of the cake
  • Replace the top layer of the cake, forming a sandwich, press down gently.

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