[Homemade]Bee Sting Cake(Bienenstich)

1. Ingredients

For the Yeast Dough (Hefeteig):

Flour: 250g All-purpose flour

Milk: 120ml Lukewarm milk

Yeast: 4g Active dry yeast (or 12g fresh yeast)

Sugar: 40g Granulated sugar

Butter: 50g Unsalted butter, softened

Egg: 1 Small egg, room temperature

Salt: A pinch 

For the Almond Topping:

Butter: 60g Unsalted butter

Sugar: 50g Granulated sugar

Honey: 20g (approx. 1.5 tbsp) Honey

Heavy Cream: 1 tbsp

Sliced Almonds: 100g 

For the Filling (Diplomat Cream):

Milk: 350ml

Vanilla Pudding Powder: 1 packet (approx. 37g-40g, like Dr. Oetker)

Sugar: 60g

Heavy Whipping Cream: 250ml, chilled

Cream Stabilizer: 1-2 packets (Optional, like Sahnesteif) 

2. Instructions

Step 1: Prepare the Yeast Dough

Activate Yeast: In a small bowl, mix lukewarm milk, yeast, and 1 tsp of sugar. Let it sit for 5-10 minutes until foamy.

Mix & Knead: In a large bowl, combine flour, remaining sugar, salt, and egg. Pour in the yeast mixture and softened butter. Knead for about 8-10 minutes until smooth and elastic.

First Proof: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 60 minutes or until doubled in size. 

Step 2: Prepare the Topping & Filling Base

Pastry Cream: Prepare the vanilla pudding with 350ml milk and 60g sugar according to the package instructions. Cover the surface with plastic wrap to prevent a skin from forming and let it cool completely.

Almond Topping: In a saucepan, melt butter, sugar, honey, and cream. Bring to a boil for 1-2 minutes until slightly thickened. Stir in the sliced almonds and set aside to cool. 

Step 3: Bake the Cake 

Shape: Degas the dough and roll it out to fit your 21cm ring. Place it into the ring (lined with parchment paper).

Second Proof: Spread the almond topping evenly over the dough. Let it rise again for 20-30 minutes.

Bake: Preheat your oven to 180°C (350°F). Bake for 20-25 minutes until the almond topping is golden brown. Let it cool completely. 

Step 4: Assembly

Slice: Once the cake is cool, remove the ring. Slice the cake horizontally into two layers.

Pre-cut Top: Pro Tip: Slice the top almond layer into serving portions (e.g., 8 or 10 wedges) before placing it back on the cream. This prevents the filling from squeezing out when you serve it later.

Final Cream: Whip the heavy cream (with stabilizer) until stiff peaks form, then gently fold it into the cooled vanilla pudding.

Fill: Spread the cream over the bottom layer and place the pre-cut almond wedges on top. Chill in the refrigerator for at least 1-2 hours before serving.