I first made this cake while living in the US. My husband and I were invited to a friend’s party and asked to bring a German dish, so carrot cupcakes were not an option. After shortly considering to make something a bit more savory like a potato salad or cheese spätzle I decided on a dessert. I have a sweet tooth myself and knew that worst case I would enjoy it.
I made a Bienenstich cake.
As an alternative for parties or office gatherings you can use the recipe as basis for cupcakes.
Preparation time: 40 minutes
Backing Time: 35 minutes
(Bake 20 minutes, add topping on the cake and place back for another 15 minutes)
Refrigiate: at least 2 hours, preferably over night
For the batter:
150g flour equals 1 Cup
150 g butter equals 2/3 Cup
125g Sugar equals a bit more than ½ a Cup
2 teaspoons backing powder
1 package vanilla sugar (if not available use 2 teaspoons with vanilla extract)
Preheat the oven to 360° Fahrenheit / 180° Celsius.
Whisk eggs and sugar together, afterwards add all remaining ingredients to the batter and mix for another minute until batter is smooth. Fill batter into baking pan and put it in the preheated oven. (I normally use a spring form pan with 10 inch diameter, depending on the size of your pan you may need to do 1.5 times the batter).
While baking prepare cake topping:
50g butter equals ¼ cup
40g sugar equals 1/5 cup
3 tablesppons heavy cream
1 teaspoon honey
(1/4 Cup sliced almonds for decorations as desired)
For the topping add butter and heavy cream to a medium saucepan. Put on high heat till boil, now lower the heat and add sugar while constantly whisking the mixture. Mixture will thicken (almost like caramel) and carefully fold sliced almonds under.
Carfeully add topping on th cake and bake for another 15 minutes.
For the pastry cream filling:
350 ml milk equals 1 ½ Cup
60g of sugar equals ¼ cup
3 tablespoons flour
¼ teaspoon salt
4 egg yolk
2 tablespoons honey
2 table spoons cold unsalted butter
1 teaspoon vanilla sugar (if not available vanilla extract)
125 ml cold heavy cream equals ½ cup
While cake is cooling mix together granulated sugar, flour and salt. Place egg yolks in a medium bowl then mix sugar mixture into egg yolks until smooth. Meanwhile, bring milk and 3 tablespoons honey to a boil in a medium saucepan over high heat. Pour a small amount of the mixture into egg mixture, whisking constantly. Gradually whisk remaining milk mixture into egg mixture. When combined pour back into pan. Cook over medium heat, whisking constantly until mixture thickens and begins to boil. Continue to cook and whisk until mixture is very thick (3-4 minutes). Remove pan from heat and whisk in butter and vanilla. Now transfer the pastry cream to a bowl and cover surface with plastic wrap. Refrigerate until completely cold at least 2 hours, and up to overnight.
When ready to assemble the cake:
Whisk pastry cream till smooth. Whisk heavy cream with remaining 2 tablespoons of honey and fold under the pastry cream.
Cut your cake into two layers. Place top layer, the one with the topping on it, to the side, while adding the pastry cream to the bottom. Afterwards carefully place the top layer back on the cake. It’s helpful to either put the springform back around for this step, or if available a cake ring. Keep refrigerated until serving the cake.
As a last step, enjoy the cake!