Recipe
Bienenstich - German Honey Almond Cake
Golden Delight: A Sweet Symphony of Honey and Almonds
4.6 out of 5
Indulge in the rich flavors of German cuisine with this delightful Bienenstich recipe. This traditional German honey almond cake is a true masterpiece, combining a tender yeast dough, luscious vanilla cream filling, and a crunchy caramelized almond topping.
Metadata
Preparation time
30 minutes
Cooking time
25-30 minutes
Total time
2 hours
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free (excluding the almond topping), Soy-free, Peanut-free, Kosher
Allergens
Wheat (gluten), Dairy (milk, butter, eggs), Tree nuts (almonds)
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Low-carb
Ingredients
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For the dough: For the dough:
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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1/2 teaspoon salt 1/2 teaspoon salt
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2 1/4 teaspoons (7g) instant yeast 2 1/4 teaspoons (7g) instant yeast
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1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
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1/4 cup (55g) unsalted butter, softened 1/4 cup (55g) unsalted butter, softened
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2 large eggs 2 large eggs
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For the vanilla cream filling: For the vanilla cream filling:
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2 cups (480ml) whole milk 2 cups (480ml) whole milk
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1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
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1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
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4 large egg yolks 4 large egg yolks
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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Zest of 1 lemon Zest of 1 lemon
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For the almond topping: For the almond topping:
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1/2 cup (100g) unsalted butter 1/2 cup (100g) unsalted butter
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1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
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2 tablespoons honey 2 tablespoons honey
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1 tablespoon heavy cream 1 tablespoon heavy cream
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1 1/2 cups (150g) sliced almonds 1 1/2 cups (150g) sliced almonds
Nutrition
- Calories: 380 kcal / 1590 kJ
- Fat: 19g (Saturated Fat: 8g)
- Carbohydrates: 46g (Sugars: 23g)
- Protein: 8g
- Fiber: 2g
- Salt: 0.3g
Preparation
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1.In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
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2.In a separate bowl, whisk together the warm milk, softened butter, and eggs.
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3.Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
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4.Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
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5.Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
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6.Meanwhile, prepare the vanilla cream filling. In a saucepan, heat the milk until steaming but not boiling.
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7.In a separate bowl, whisk together the sugar, cornstarch, egg yolks, vanilla extract, and lemon zest until well combined.
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8.Slowly pour the hot milk into the egg mixture, whisking constantly.
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9.Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
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10.Remove from heat and transfer the cream to a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
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11.Preheat the oven to 350°F (180°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
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12.Once the dough has doubled in size, punch it down and transfer it to the prepared cake pan. Press the dough evenly into the bottom of the pan.
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13.Spread the cooled vanilla cream filling over the dough.
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14.In a small saucepan, melt the butter, sugar, honey, and heavy cream for the almond topping over medium heat, stirring until the sugar has dissolved.
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15.Remove from heat and stir in the sliced almonds.
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16.Carefully spread the almond topping over the vanilla cream filling.
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17.Bake for 25-30 minutes, or until the almond topping is golden brown and the cake is cooked through.
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18.Remove from the oven and let it cool completely before serving.
Treat your ingredients with care...
- Almonds — Toast the sliced almonds in a dry skillet over medium heat until golden brown for an extra nutty flavor.
- Lemon zest — Use a microplane or fine grater to zest the lemon, being careful to avoid the bitter white pith.
Tips & Tricks
- For a richer flavor, you can add a splash of almond extract to the vanilla cream filling.
- To achieve a perfectly caramelized almond topping, keep a close eye on it while baking to prevent burning.
- Serve the Bienenstich slightly chilled for a refreshing twist.
Serving advice
Serve each slice of Bienenstich with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
Presentation advice
Garnish the Bienenstich with a sprinkle of powdered sugar and a few extra toasted almond slices for an elegant touch. Serve it on a cake stand or a decorative platter to showcase its beauty.
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