Bienenstich / Bee Sting Cake:

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If you like the combination of honey, almonds and whipped cream, this is a great dessert. Serve it up with an espresso.

Ingredients for the dough:

- 1 teaspoon sugar
- 1/4 liter lukewarm milk
- 1 cube fresh yeast (ca. 42 g)
- 60 g butter
- 500 g flour
- 40 g sugar
- 1 pinch of salt

Ingredients for the filling:

- 50g butter
- 5 tablespoons sugar
- 100g whipping cream
- 4 tablespoons honey
- 300g almond flakes / shaved almonds

Cooking Instructions

Dough Part 1:

Dissolve the yeast & 1 teaspoon sugar in the milk. Cover & let rise at room temperature for 10 minutes.

Dough Part 2:

Melt the butter and add to a bowl. Add the flour, 40 g sugar and salt. Add the dough from part 1 and knead into a ball. Cover and let rise until it has doubled in size. Knead again.

Roll out the dough into a pie-shaped circle and place it on a greased baking pan. Distribute 1/2 of the almond flakes on the top. Puncture the dough at several spots with a fork. Let rise for a few minutes before baking in a pre-heated oven at 220C for about 25 minutes.

For the filling:

Combine the butter, sugar, cream and honey and whip thoroughly. Mix in the rest of the almond flakes. Let cool in the fridge.

Combine the dough with the filling:

Cut the baked dough in half like a giant hamburger bun, then cut into the desired size before filling (cutting is not possible after filling).

Add the creme filling to the bottom half, place the upper half on top, and serve.


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