The air is buzzing with discuss of this scrumptious, springtime deal with. Enter the Bee Sting (Bienenstich) Bundt Cake! We love the flavors of this storied cake and thought to mix it with one in all our favourite kinds of cake- a Bundt in fact.
German in origin, Bienenstich dates again to the fifteenth century when legend has it that the townspeople of Andernach, Germany, averted an assault on them by hurling bees’ nests on the attackers, inflicting them to run away. The city’s bakers celebrated by making a model of what’s now referred to as Bienenstich. Regardless of its origin, the bee sting cake is scrumptious! The yeast within the cake dough creates a light-weight and fluffy crumb with a golden-brown exterior. It’s sweetened with honey in addition to sugar, giving it a slight floral style. The cake is halved and full of a easy and thick custard and coated with a candy and crunchy almond topping. For a shocking look to your cake, we propose baking it within the Nordic Ware® Elegant Celebration Bundt® pan. The straightforward scalloped sides and ready-to-slice type create an irresistible honey-kissed deal with!
On the lookout for extra Bundt inspiration? Join the Bundt of the Month Membership right here and get baking immediately!
Bee Sting (Bienenstich) Bundt Cake
- 2½ cups (313 grams) all-purpose flour
- 2¼ teaspoons (7 grams) prompt yeast
- 1½ teaspoons (4.5 grams) kosher salt
- ⅔ cup (160 grams) heat complete milk (120°F/49°C to 130°F/54°C)
- 5 tablespoons (105 grams) honey, divided
- 1 massive egg (50 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- ½ cup (114 grams) unsalted butter, room temperature and divided
- ¼ cup (50 grams) granulated sugar
- 2 tablespoons (30 grams) heavy whipping cream
- 1 cup (95 grams) sliced almonds
- Custard Filling (recipe follows)
- Within the bowl of a stand mixer fitted with the paddle attachment, beat flour, yeast, and salt at low velocity simply till mixed. Add heat milk, 3 tablespoons (63 grams) honey, egg, and vanilla, and beat till a shaggy dough varieties. Change to the dough hook attachment. Add ¼ cup (57 grams) butter, and beat at medium velocity till a easy, cheesy dough varieties and pulls away from sides of bowl, 10 to 12 minutes. End up dough, and form right into a easy ball.
- Spray a big bowl with cooking spray. Place dough in bowl, turning to grease high. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, about 45 minutes.
- In a small saucepan, mix sugar, cream, remaining ¼ cup (57 grams) butter, and remaining 2 tablespoons (42 grams) honey. Warmth over medium-high warmth, stirring regularly, till butter is melted and sugar dissolves. Take away from warmth, and fold in sliced almonds.
- Spray a 10-cup Bundt pan with baking spray with flour. Pour sugar combination into ready pan, utilizing a spoon or spatula to unfold and stage combination.
- Punch down dough, and prove onto a clear floor. Pat or roll into an 18×8-inch rectangle, urgent all the way down to fully flatten dough and pop any remaining air bubbles. Beginning at one lengthy facet, roll dough into a good rope, firmly urgent dough as you roll; pinch seam to seal. Form dough into a hoop, with seam on inside ring. Place dough, seam facet going through inside pan, in ready pan. Cowl and let rise in a heat, draft-free place (75°F/24°C) till puffed, 30 to 45 minutes.
- Preheat oven to 350°F (180°C).
- Bake till golden brown and an instant-read thermometer inserted close to middle registers no less than 190°F (88°C), 25 to half-hour. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool fully.
- Utilizing a big, serrated knife, reduce cooled cake in half horizontally. Slide high half onto a cake board or plate to maneuver. Unfold Custard Filling onto backside half of cake. Slide high half of cake on high of filling. Refrigerate for half-hour earlier than serving. Finest served similar day.
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Custard Filling
- 3 massive egg yolks (56 grams), room temperature
- 3 tablespoons (36 grams) granulated sugar
- 2 tablespoons (16 grams) cornstarch
- ½ teaspoon (1.5 grams) kosher salt
- 1 cup (240 grams) half-and-half
- 1 tablespoon (14 grams) unsalted butter, room temperature
- 2 teaspoons (12 grams) vanilla bean paste
- ½ cup (120 grams) chilly heavy whipping cream
- In a medium bowl, whisk collectively egg yolks, sugar, cornstarch, and salt.
- In a small saucepan, warmth half-and-half over low warmth, stirring regularly, simply till steaming. (Don’t boil.) Slowly add half of half-and-half to egg yolk combination, whisking always. Add egg combination to remaining half-and-half in pan. Deliver to a boil, whisking always; prepare dinner, whisking always, till thickened, 2 to three minutes. Take away from warmth. Whisk in butter and vanilla. Cowl with plastic wrap, urgent wrap immediately on floor of custard to stop a pores and skin from forming. Refrigerate till chilly, no less than half-hour.
- Within the bowl of a stand mixer fitted with the whisk attachment, beat chilly cream at medium-high velocity till medium-stiff peaks type. Add chilly custard, and beat till mixed and fluffy, stopping to scrape sides of bowl. Use instantly.
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