Bee Sting Cake (Bienenstich Kuchen)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    12hrs 50mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    298
based on 14 ratings

This cake is a brioche dough which is topped with a honey and almond caramel which forms a deliciously sweet and crispy crust once baked. Once completely cooled it is sliced in half and filled with pastry cream flavoured with a hint of vanilla and orange liqueur. This recipe requires the dough to prove slowly in the refrigerator overnight, you can also make the pastry cream the day before and refrigerate until the cake is ready to be filled.

Inspired by: https://youtu.be/ka9yGv4EwNw

recipe updated 18 Mar 2025

Ingredients

  • Egg icon
    Egg
    2
  • Unsalted butter icon
    Unsalted butter
    120 g
  • Vanilla bean pod icon
    Vanilla bean pod
    ½
  • Bread flour icon
    Bread flour
    120 g
  • Caster sugar icon
    Caster sugar
    2 tablespoons
  • Active dried yeast icon
    Active dried yeast
    1 ½ tablespoons
  • Honey icon
    Honey
    1 tablespoon
  • Whole milk icon
    Whole milk
    405 g
  • Salt icon
    Salt
    ¾ teaspoon
  • Plain flour icon
    Plain flour
    95 g
  • Caster sugar icon
    Caster sugar
    120 g
  • Honey icon
    Honey
    60 g
  • Flaked almonds icon
    Flaked almonds
    65 g
  • Egg yolk icon
    Egg yolk
    3
  • Plain flour icon
    Plain flour
    2 tablespoons
  • Cornflour icon
    Cornflour
    2 tablespoons
  • Grand marnier icon
    Grand marnier
    ½ tablespoon

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Springform pan - 9 x 3"
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Lightly floured surface
  • kCook icon Piping bag
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Serving plate

Step preview

  1. Grease a clean springform pan then set aside
  2. Attach the Dough Tool
  3. Add bread flour, egg, caster sugar, active dried yeast, honey, whole milk, salt and plain flour to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Knead with splashguard fitted - 5 min, Speed 1
  6. Add unsalted butter to the Cooking Chef XL Bowl gradually while machine is running
  7. Knead with splashguard fitted - 10 min, Speed 1
  8. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
  9. Knead with splashguard fitted - 1 min, Stir 1
  10. Transfer content of Cooking Chef XL Bowl to medium bowl
  11. Cover with kitchen towel
  12. Chill overnight in fridge until doubled
  13. Remove the dough from the fridge
  14. Transfer dough to lightly floured surface
  15. Shape into a ball until smooth
  16. Transfer shaped dough to springform pan
  17. Flatten the dough gently until it covers the base of the tin completely
  18. Cover with a damp tea towel, and place in a warm draught free place
  19. Prove until doubled - 1 hr
  20. Pre-heat oven - 170°C
  21. Clean Cooking Chef bowl
  22. Attach the Stir Tool
  23. Add unsalted butter, caster sugar, honey, salt and flaked almonds to the Cooking Chef XL Bowl
  24. Mix with splashguard fitted until just boiling - 1 min, 120°C, Stir 1
  25. Transfer content of Cooking Chef XL Bowl to dough carefully
  26. Pour the syrup evenly over the top of the dough
  27. Place the baking tin onto the baking sheet
  28. Bake until golden brown - 25 min
  29. Allow the cake to cool in the tin for 10 minutes
  30. After 10 minutes remove carefully from the tin and allow to cool completely on a cooling rack
  31. Clean Cooking Chef bowl
  32. Attach the Whisk
  33. Add egg yolk, caster sugar, plain flour, cornflour, vanilla bean pod, grand marnier and whole milk to the Cooking Chef XL Bowl
  34. Whisk with splashguard fitted until thick - 10 min, 104°C, Speed 3
  35. Whisk with splashguard fitted - 10 min, Speed 3
  36. Transfer content of Cooking Chef XL Bowl to piping bag
  37. Chill in fridge until cold
  38. Using a serrated knife cut the cake in half
  39. Place the base of the cake onto a serving plate
  40. Remove the piping bag from the fridge, cut the tip open approximately ¾ inch from the tip
  41. Leaving a ¼ inch gap around the edge of the cake, pipe the pastry cream onto the base of the cake
  42. Replace the top layer of the cake, forming a sandwich, press down gently
  43. Serve
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