Bee Sting Cake

I first discovered Bee Sting Cake at Chicago's Christkindlmarket, which takes over Daley Plaza every December with a German market. Known as Bienenstich, this cake is delicious and unique. The name derives from the honey topping that is placed on the cake just before baking, making a crunchy and sweet top to the cake. When December is over, it can be very difficult to find, so I decided to try to make it on my own.

The directions for this cake may appear to be too complicated, but push through and try it because the result is so good. The cake batter uses yeast, but that should not intimidate you. Just follow the directions and you can't go wrong with the batter. Also, making the pastry cream is worth it, even though it is a delicate process. I struggled to get the honey almond topping. Although I spread the almonds evenly before baking, some of the almonds sunk into the cake, leaving a somewhat uneven distribution in the resulting cake. I mixed the almonds in with the honey, but next time, I will brush the honey mixture on first, then sprinkle on a layer of almonds on top of the honey. Being a layer cake, this cake might not travel well, but putting the springform siding back on the cake might help make it portable.

Bee Sting Cake 

Cake

• 2 1/4 tsp. yeast
• 3/4 cup milk, at room temperature
• 1/4 cup sugar
• 2 cups all-purpose flour
• 3/4 tsp. salt
• 2 eggs
• 4 Tbsp. butter, at room temperature

Honey Almond Topping

• 6 Tbsp. butter
• 1/3 cup sugar
• 3 Tbsp. honey
• 2 Tbsp. heavy cream
• 1 1/2 cups sliced almonds

Pastry Cream Filling

• 1 cup milk
• 1 tsp. vanilla
• 3 egg yolks
• 1/4 cup sugar
• 3 Tbsp. flour
• 2 Tbsp. butter

Cake: Combine all the cake ingredients in a mixing bowl, stirring for about five minutes. Cover and let rise in a warm place for one hour. Butter a 9-inch springform pan. Stir the batter a few times, then spread into the bottom of the pan to fill the bottom. Cover and set aside to rise for half an hour.

Topping: In a small saucepan, heat the butter, sugar, honey and cream until the butter is melted. Let the mixture stay just at a boil, stirring continuously for about five minutes. Set aside to cool.

Preheat the oven to 350. Once the cake has finished the second rise, brush the top with the honey mixture, then spread the sliced almonds as evenly as possible on top. Bake the cake for 20 to 25 minutes or until an inserted toothpick comes out clean. Allow to cool for about ten minutes, then run a knife around the outside edge to make sure the cake is not sticking. Allow the cake to thoroughly cool before assembling the cake.

Pastry Cream: Warm the milk and vanilla. In a sauce pan, whisk the egg yolks and sugar for about a minute. Whisk in the flour. Slowly add the warm milk and vanilla to the eggs, whisking continuously. Place the saucepan on the stove over medium heat until it begins to bubble, then lower the heat and simmer for three minutes, whisking continuously. Remove from the heat and whisk in the butter. Allow to cool completely.

Assemble the cake by removing the side of the springform pan. Use a serrated knife to divide the cake horizontally in half. Spread the pastry cream on the bottom half. Place the top half on the pastry cream. Enjoy!