My Almond Bee Sting Cake is inspired by one of my favorite Bavarian cakes, Beinenstich (bee-nin-shh-tick), which means “Bee Sting Cake”. How did the cake get its name? Once upon a time a baker invented the cake with a honey glaze. The bees were attracted to the glaze and stung the baker. Hence the name, Bee Sting Cake.
The traditional German recipe uses a yeast batter but I’ve made this version with my original Almond Cake batter, the one cake batter that can be made into multiple different cakes. It’s sweeter than the traditional German recipe but he tartness of the Lemon Curd balances it beautifully.
Not only is this cake delcious and easy to make, it is beautiful. I’ve made the cake in an 8” spring form pan. It’s a small cake with lots of flavor, perfect for breakfast or served at afternoon cake and coffee time, another typical German tradition.
Start a new tradition. Treat yourself, invite a neighbor, and enjoy a piece of homemade cake and a cup of coffee in the afternoon. It’s a refreshing time, just for you.
Almond Bee Sting Cake
Ingredients
- 1/1/4 cup sugar
- 2/3 cup milk
- 2 teasoons Pipka Almond Extract
- 1 egg, room temperature
- 1/1/2 cup flour
- 1 teaspoon baking powder
- 1 stick Land ‘O Lakes unsalted butter, melted and cooled
Instructions
- In a medium bowl, using a hand held mixer, beat the sugar, milk, Pipka Almond Extract and egg until just blended. Add the flour and baking powder and mix until combined. Slowly add the melted butter and beat until incorporated.
- Preheat oven to 350. Grease an 8” spring form pan with butter. Line the bottom and sides of the pan with parchment paper. Butter and flour over the parchment paper. Spoon the batter into the lined pan. Carefully spread the cooled Almond Glaze over the top of the cake. Bake at 350 for 40 minutes. Cover the top of the cake with tin foil to prevent the glaze from getting too bown and continue baking another 13 minutes or until a cake tester comes out clean. Let the cake cool on a rack for 15 minutes then remove the sides of the pan and the parchment paper. Cool completely. Then take a knife and slip it all around under the cake to remove the cake from the bottom of the spring form pan. Set on a plate.
- To assemble the cake, cut the cake in half so you have two layers. Spread the lemon curd on the bottom half then carefully place the top of the cake over the lemon curd filling. Serve each piece with dollops of whipped cream or, for a pretty presentation, pipe whipped cream around the top of the cake.
- Honey Almond Glaze
- 2 Tablespoons butter
- 2 Tablespoons sugar
- 1 Tablespoon honey
- 1 Tablespoon heavy cream
- 1/3 generous cup slivered almonds
- 1 teaspoon squeezed lemon juice
- Melt the butter in a small pan, then add the sugar, honey and cream. Cook over low heat until the sugar has dissolved, then increase the heat and bring to a boil. Allow to simmer for 3 minutes. Remove the pan from the heat and add the almonds and lemon juice. Allow to cool before using.
- 3 large egg yolks
- 1 whole egg
- 2/3 cup sugar
- 1 Tablespoon lemon zest
- 1/2 cup fresh squeezed lemon juice
- 6 Tablespoons unsalted butter, cut into cubes
- Fill the bottom of a double boiler with 2 inches of water. Place the heat on high until the water boils. Then turn the heat down so you have a nice simmer. Place the top of the double boiler or a heat resistant glass bowl
- over the water, making sure it doesn’t touch the water.
- Place the egg yolks, whole egg, sugar, lemon zest and fresh squeezed lemon juice into the top pot of the double boiler or glass bowl, which ever you are using. Whisk together to blend, then whisk continuously until the curd thickens, about 10-12 minutes. It will be golden yellow and about the consistency of a thick hollandaise sauce. Remove from heat.
- Slowly add the cubes of butter, whisking them into the curd until they melt. The butter will thicken the curd. Using a fine sieve, strain the curd into a clean bowl, cover with plastic wrap and place in the fridge to cool. It will thicken in the fridge.
