Bienenstich Kuchen (German Bee Sting Cake)

 

As usual I am late in posting the bread baking group I am part of called We Knead to Bake I did make them in December but didn't had time to write a post so here I am with the late post.
I love that I am in this group as i get to try new breads whch i really don't know, like this Bee sting bread.
I have given the recipe from the group.
For the bread I did exactly as the recipe but for the pastry cream I used recipe from Michel Roux book . As i love his pastry cream and I thought why not use that one.
And didn't use almond slices I used almond flakes and made the bread in small roud tins .

 

 

This recipe should serve 8 to 10.

Bienenstich Kuchen (German Bee Sting Cake)
Ingredients:
For the Pastry Cream Filling:
250ml milk
3 tbsp sugar
3 tbsp vanilla flavoured custard powder
200ml cream
1 tbsp corn-starch

For the Dough:
1/4 cup milk (I used 2%)
100gm butter, at room temperature
2 cups all-purpose flour
2 tbsp sugar
1 egg
3/4 tsp salt
1 1/4 tsp instant yeast

For the Honey-Almond Topping:
50 gm butter
1/3 cup sugar
2 tbsp honey
1 tsp vanilla extract
2/3 cup almonds, sliced* (see Note above)

Method:
Make the custard for the filling first. This can be made the previous day and refrigerated till required.
Keep aside 1/4 cup of milk, and put the remaining milk and the sugar in pan. Over medium heat, bring this to a boil while stirring frequently to dissolve the sugar. In the meanwhile, dissolve the custard powder in the 1/4 cup of milk. Add this in a stream, to the boiling milk and keep whisking so that no lumps are formed.
Keep whisking until the custard becomes very thick. Take the pan off the heat and let the custard cool to room temperature. Whisk it on and off so it stays smooth. If it does become lumpy after cooling, use a hand blender to make it smooth. Transfer to a bowl, cover and refrigerate.
Once you are ready to fill the Bienenstich, whip 200ml of cream till soft peaks form. Then add the corn-starch and whip till it forms stiff peaks. Whisk the custard to make sure it is smooth. Gently fold the cream into the custard. If you feel it is too soft, refrigerate for a couple of hours and then use.
To make the dough, heat the milk until it is quite hot but not boiling. Cut the butter into pieces and add to the milk, stirring it until the better melts completely. Let it cool a little.
In the meanwhile, put the flour, sugar, salt and the yeast in the bowl of your processor. Run a couple of times to mix well and then add the egg (leave the egg out if you don’t use it). Run again till the egg has also mixed well. Now add the butter-milk mixture (it should be warm, not hot) and the then knead till it forms a smooth and soft (loose) brioche-like dough that’s just short of sticky. It should come way from the sides of the bowl and be easy to handle.
Shape the dough into a ball and place it in a bowl. Cover loosely and let it rise for about 1 1/2 to 2 hours. This dough will rise quite well but not to double or as much as your regular bread dough.

Deflate the dough, and shape again to a smooth ball. Place it in a 8” spring form cake tin lined with parchment. It is important to do this otherwise the topping will make the bread/ cake sticky and difficult to unmould. Flatten the dough a little, pressing down lightly so that the dough fits the cake tin. It doesn’t matter if its not touching the sides like batter does. Let it rise for about 30 to 45 minutes. It will not rise very much and look a little puffy.
Prepare the topping while the dough rises. Melt the butter, sugar, honey and vanilla in a small pan, over medium heat. Keep stirring frequently and it will start bubbling up. Let it cook for about 3 minutes or so until it turns to a light beige colour. Add the sliced almonds, and stir well till the almonds are well coated. Take the pan off the heat and let it cool a bit. The mixture will become quite thick.
Now get ready to bake the bread/ cake. Once the dough has risen, use a spoon take bits if the topping (it will be quite thick, like a sticky fudge) and distribute it uniformly over the surface. If there are small gaps they will get covered once the bread/ cake is baking.
Bake at 180C (350F) for about 25 to 35 minutes until the top is golden brown and bubbling. A ckae tester through the centre should come out clean. Let the cake cool in the pan for abpout 15 minutes. Then gently loosen the sides with a spatula and unmould. Let it cool completely on a rack.
When it has cooled completely, slice the cake into two equal layers carefully, using a very sharp knife. Spread the pastry cream on the lower layer and top with the upper layer and refrigerate till ready to serve.