Bienenstich was one of my favourite cakes as a child, we used to get it from the continental bakeries in St Kilda...until they changed the style of recipes and cakes to "looks good, tastes like crap" effect. So, in my teens, I decided to hunt down a recipe for Bienenstich (Bee Sting cake), this German custard cream slice topped with a buttery sweet caramelised almond topping, and bake it myself...I was tired of being disappointed by bad cake at the shops. After a few tries at baking this, and trialling a few different recipes, this is my favourite, and I still bake this today! This is the yeast cake version, and you can find this cake in some bakeries going by the name of Bee-sting cake, I do have a recipe for the pastry which is based on a sweet quark cheese pastry too (let me know in the comments if you'd like that recipe). You could make a larger yeast cake using my favourite yeast cake recipe and fill it following the same methods in this recipe post.
2 1/4 cups bread makers flour or all purpose flour
2/3 cup milk
6 tablespoons sugar
2 teaspoons dried yeast
4 tablespoons softened butter
1 teaspoon salt
I use a bread maker to mix my yeast dough in...for instructions on using a bread maker or mixing yeast dough by hand, please follow this link on my blog. You'll need a 10 x 12" slice tin, or biscuit tray with sides.
Once the dough has proved, roll it out to the shape of a slice tin (to about 2 inches or 3.5 cm thick roughly) which has been greased and floured. Spread the topping over the dough, and bake in an oven set to 180C for 35 minutes, until topping is golden.
2 packets Oetker vanilla pudding powder or 200 grams vanilla custard powder
1/3 cup sugar
3 cups milk
1 cup thickened /whipping cream
1 packet Oetker cream stabiliser or whip it
2 tablespoons honey
1) Add 2 cups of the milk to a small pot and heat. Mix pudding powder, honey and sugar with remaining milk to form a paste, mix into warm milk and stir until thick or cooked. Cool completely in a bowl, cover pudding with plastic wrap so as not form a skin on the custard.
2) Whip cream and cream stabiliser until thick. Fold small dollops of custard into the whipped cream, until all the custard is folded through. Cover and chill in fridge.
75 grams butter
100 grams sugar
3/4 cup flaked almonds
pinch of cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond essence
3 tablespoons thickened cream
1) In a small pot, melt butter and sugar together. Add almonds, cinnamon, flavouring and cream, cook on low heat until the mixture is smooth and creamy in texture. Do not brown. Allow to cool.
Assembly of cake:
Once cooled, using a serated knife, cut the cake in half, so that you can sandwich the custard cream filling in the middle. Put into the fridge in a covered container to chill, then slice and serve. Best eaten on the same day. Will last for 2-3 days.