Tölzer Bienenstich (Bee Sting Cake)

Equipment

• KitchenAid Artisan 5KSM175PS stand mixer

Ingredients

Yeast dough:

• 500 g Plain flour
• 1 packet Dry yeast ≈ 21 g fresh yeast (½ cubes)
• 60 g Sugar
• 1 pinch Salt
• 250 ml Milk , lukewarm
• 80 g Butter , soft
• 1 pc Egg

Topping:

• 150 g Butter
• 120 g Sugar
• 2 tbsp Honey
• 40 g Cream
• 1 tsp Cinnamon
• 200 g Almonds , flaked

Cream filling:

• 1 packet Vanilla pudding
• 250 ml Milk
• 40 g Sugar
• 1 packet Vanilla sugar
• 140 g Butter , (or 70g butter and 70g Biskin) at room temperature!

US measures are rounded approximations – a kitchen scale is more accurate.

Instructions

Yeast dough:

1. 1

   Mix the flour, dry yeast, sugar and salt in the mixing bowl.

2. 2

   Add the butter and egg and knead with the dough hook (or KitchenAid). While kneading, gradually add the lukewarm milk, then knead on the highest setting until you have a smooth dough.

3. 3

   Shape into a ball and let it rise, covered, in a warm place for 40 minutes.

Topping:

1. 4

   Bring the butter, sugar, honey, cream and cinnamon to a boil for about 1 minute and remove from the heat. Then stir in the flaked almonds and let cool slightly.

2. 5

   Next, briefly knead the dough again and roll it out on a baking tray lined with baking paper, spread with the almond mixture and let rise for another 20 minutes.

   Tip: If you prick the rolled-out yeast dough several times with a fork, fewer "bumps" will form.

Preheat the oven to 160 degrees fan oven

1. 6

   After rising, bake the dough in the preheated oven for about 20-25 minutes until golden yellow, then let it cool on a cake rack.

Cream filling:

1. 7

   While the cake is baking, cook the vanilla pudding according to the instructions - but with 250 ml milk, 40g sugar and 1 packet of vanilla sugar.

2. 8

   After cooking, cover with cling film and let cool (this prevents a skin from forming).

Finishing touches:

1. 9

   Cut the cooled base once horizontally (if you like, cut it into quarters first, which makes it easier). Place the bottom part back on the baking tray and now finish the cream.

2. 10

   Beat room-temperature butter (or butter and Biskin) until fluffy. Then stir in the vanilla pudding in portions (if needed, stir it smooth again beforehand) and beat everything together until nice and fluffy.

3. 11

   Spread the cream filling over the base and cover with the top layer. Press down lightly and let cool.

   Tip: You can cut the top layer into the portion sizes you want beforehand, which makes portioning easier!