Poppy Bee Sting (Bienenstichkuchen mit Mohn)

For S's birthday this year, he requested a bienenstichkuchen (bee sting cake). We talked about it a bit, and he said it was the topping that he really likes, with honey and toasted almonds - the creamy filling not so much. I reflected, and browsed the internet a bit, and then spotted this and realized I'd found our cake - it has bienenstich topping and a mohn filling, thus combining two of S's fave cakes (the other being mohnkuchen). And we get to use honey from my bee club for the topping! I've not made many yeasted cakes before, so wasn't sure how it would turn out - also because I was translating a recipe from German, referring to another in English for tips, and buying ingredients in Danish...

Cake:
150 g whipping cream
50 g butter
400 g flour
1 pack fresh yeast (42 g) (= approx. 2 tbsp dried yeast)
50 g sugar
1 1/2 tsp vanilla sugar
pinch of salt
2 eggs (size M)

Topping:
150 g butter
100 g sugar
1 1/2 tsp vanilla sugar
50 g honey
50 g whipping cream
200 g flaked almonds

Filling:
74 g custard powder
40 g sugar
600 ml milk
50 g butter
250 g poppy seeds (partially ground)

Make the dough:
Heat the cream and butter for the dough together until butter is all melted. Put the flour in a mixing bowl and crumble the yeast over the top. Add the sugar, vanilla sugar, salt, eggs, and warm cream-butter mixture and mix until well combined. Knead for about 5 min, until the dough is smooth. Leave the dough covered in a warm place until it has doubled in size (about 45 min).

Make the topping (do this while the dough is rising):
Heat the butter with the sugar, vanilla sugar, honey and cream, slowly with stirring. Then boil for about 4 min with stirring, until the mixture becomes a little thick and caramel (it should become a little darker, and go from yellowish to light beige). Mix in the almonds. Allow to cool, stirring occasionally.

Assemble and bake the cake:
Heat the oven to 200C / 180C fan. Lightly grease a large rectangular baking tray (30 x 40 cm).

Sprinkle the dough with a little flour, remove it from the bowl, briefly knead on a slightly floured surface and roll/press out on the baking sheet. Spread the topping out evenly on the dough and let it rise again somewhere warm, until visibly enlarged (about 30 min). When ready, put in the oven for approx. 15 min, until golden brown on top. When ready, take out and leave to cool in the baking tray on a cooling rack, until completely cold.

Make the filling (do this while the cake is rising / baking):
Mix the custard powder with the sugar in a medium bowl. Gradually stir in approx. 12 tbsp of the milk. Bring the rest of the milk to the boil in a medium saucepan, remove from the heat and add the powder-sugar mixture, stirring well. Put the pan back on the heat and bring to the boil, and simmer for about 1 min until thickened. Add the butter and poppy seeds and stir; then leave to cool.

Fill and finish the cake:
When the cake and filling are completely cool, you can assemble the cake. Loosen the cake from the baking tray and halve it vertically. Take out one half and carefully cut in half horizontally. Spread half of the poppy seed mixture evenly over the lower part, then put the top back on. Repeat for the other half of the cake and the other half of the poppy seed mixture. Best eaten within 24 hours.


I was really pleasantly surprised by this recipe - the busy work takes a couple of hours, but the rising steps don't feel like a drag because there is always something else to do - making the caramel topping; making the custard-poppyseed filling; going to the shop again because you forgot to buy milk the first time... And it was actually really simple - apart from not managing to mix in the yeast very thoroughly and getting a slightly uneven rise, it came together incredibly well. Did I mention it is delicious? Another great example of German cakey brilliance: really sweet parts (topping) are so well balanced with not so sweet parts (filling and cake); and there's loads of texture going on (light bread-cake; crunchy caramel almonds; toothsome poppyseed custard...). It was best within about 24 hours, but perfectly edible after that - it took us 5 days, but S and I ate it all.