---
title: Bienenstich (Bee Sting Cake)
servings: 10
prep time: 40 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/bienenstich
---

Gather @all-purpose flour{350%g}, @active dry yeast{7%g}, @sliced almonds{100%g}, @heavy cream{300%ml}, @egg yolk{3} and @vanilla extract{1%tsp}.

Warm the dough portion of the @milk{350%ml}, dissolve the yeast in it, then mix with the flour, dough @sugar{140%g}, dough @butter{140%g} and eggs into a soft dough; knead until smooth. ~{8%minutes}

Press the dough into a buttered cake pan and let rise until puffy. ~{1%hours}

Meanwhile, whisk the @egg{2} yolks with the @cornstarch{30%g} and a little of the custard milk to a smooth paste; heat the rest of the custard milk with the cream, then combine and cook, stirring, until a thick custard forms; stir in the vanilla and chill.

For the topping, melt the topping butter with the topping sugar and @honey{80%g} in a saucepan, stir in the almonds, and cook until bubbling and golden. ~{4%minutes}

Spread the hot almond topping evenly over the risen dough.

Bake until the cake is golden and the topping is deeply caramelized. ~{25%minutes}

Cool completely, then split the cake horizontally and spread the chilled custard over the base; replace the almond-topped lid.

Chill briefly to set before slicing into wedges. ~{30%minutes}