The Best German Bienenstich Cake

02

Step-by-step method

1. 01
   

   Heat the milk

   Pour the milk into a saucepan and heat it over medium heat until it is steaming, without boiling. Meanwhile, beat the egg yolks, sugar, and cornstarch in a bowl until you get a smooth and pale mixture. Gradually add about a third of the hot milk, beating to temper the egg yolks.

2. 02
   

   Cook the cream

   Return the tempered mixture to the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until it thickens. When large bubbles appear, continue stirring and cook for about one minute more. Remove from heat and add the vanilla and butter until the cream is shiny.

3. 03
   

   Chill the cream

   Transfer the pastry cream to a shallow dish and cover it with plastic wrap in direct contact with the surface. Let it cool briefly at room temperature and refrigerate until completely cold.

4. 04
   

   Knead the dough

   Mix in a large bowl the flour, sugar, yeast, and salt. Add the warm milk, egg, and melted butter. Stir until a soft and sticky dough forms. Knead with a hook for about six minutes at low or medium speed, or by hand for eight to ten minutes, until it is elastic and smooth. Avoid adding too much flour.

5. 05
   

   Let it rise

   Place the dough in a lightly greased bowl, cover it, and let it rise in a warm and draft-free place for about an hour, until it is visibly spongy and has almost doubled in volume.

6. 06
   

   Cook the topping

   Put in a small saucepan the butter, sugar, honey, heavy cream, and salt. Heat over medium heat, stirring until the butter melts and the mixture starts to boil gently. Cook for two minutes, remove from heat, and stir in the sliced almonds. Let it cool.

7. 07
   

   Prepare the mold

   Grease a 23 cm round mold and line the base with parchment paper. You can also use a removable mold.

8. 08
   

   Form the cake

   Press the risen dough evenly over the base of the mold. If it resists, let it rest for five minutes and continue with your fingers lightly greased. Distribute the almond topping over the top without pressing hard to avoid deflating the dough.

9. 09
   

   Rest and preheat

   Let the assembled cake rest for 20 to 30 minutes while preheating the oven to 180 °C.

10. 10
    

    Bake the cake

    Bake on the central rack for about 25-30 minutes, until the cake is puffed and the topping is deeply golden. Watch especially the last minutes, as the honey and sugar darken quickly.

11. 11
    

    Divide the layers

    Let the cake cool completely in the mold. To get clean cuts, cool it briefly, unmold it by passing a thin knife around the edge, and cut it horizontally into two layers with a long serrated knife. Try to keep the top layer intact.

12. 12
    

    Mark the topping

    If the almonds have formed a crunchy crust, gently mark the top and cut it into portions before placing it on the cream. This will prevent the filling from spilling when serving.

13. 13
    

    Fill the base

    Briefly beat the cold pastry cream to soften it. Spread it over the bottom layer, almost to the edge but without overflowing. Place the almond-covered layer on top and press very gently.

14. 14
    

    Refrigerate the cake

    Refrigerate the assembled Bienenstich for at least one hour before serving to allow the filling to set and the portions to be defined.

15. 15
    

    Serve the Bienenstich

    Serve the cake slightly cold or at a fresh room temperature. Enjoy the combination of tender base, smooth vanilla center, and crunchy topping with warm honey notes.

16. 16
    

    Store leftovers

    Store leftovers covered in the refrigerator for up to two days. The topping may soften overnight; to enjoy the best texture contrast, consume the cake on the day of assembly.