Let the yeast dough visibly rise
Don't just work according to the watch: the dough should roughly double its volume. A warm, draught-free space ensures an even, loose crumb.
German Recipe
Bee sting sheet cake
Knead flour, milk, yeast, sugar and butter to a dough and let rise. Bring butter, sugar and almonds to the boil briefly. Put the dough on a baking tray, spread the coating and bake. Stir in the custard and cream. Halve the cake and fill with cream.
Total time
1 hr 15 min
Calories
430 kcal
Servings
12 servings
Difficulty
Medium
Why this recipe works
Bienenstich cake from baking tray step by step
Place the dough on the baking tray, spread the topping and bake. Stir in the custard and cream. Halve the cake and fill with cream.
German Recipes
Recipe
Bee sting sheet cake
Knead flour, milk, yeast, sugar and butter to a dough and let rise. Bring butter, sugar and almonds to the boil briefly.
Ingredients
12 servings
Method
-
1
Yeast dough
Knead flour, milk, yeast, sugar and butter to dough and let rise.
-
2
Almond topping
Bring butter, sugar and almonds briefly to the boil.
-
3
Baking
Place the dough on the baking tray, spread the topping and bake.
-
4
Cream
Stir in the custard and cream.
-
5
Fill
Halve the cake and fill with cream.
Kitchen know-how
Tips for Bee sting sheet cake
Watch almond toppings bake
Sugar and almonds colour faster than the yeast base. If the surface turns dark early, cover the cake loosely with baking paper and bake.
Cool cake well before filling
The bottom, custard and cream must be completely cold, otherwise the cream will melt, pull into the crumb and run out when sliced.
Variations
How to adapt this recipe
Stir the custard into 250 grams of butter by spoonful, and both ingredients need to be at the same temperature to prevent the custard from curdling.
Serve the yeast base without the cream and apply the almond topping a little thicker, then freeze the cake.
Nutrition per serving
430kcal
52.0 gCarbohydrates
8.0 gProtein
20.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Bee sting sheet cake
The high sugar content caramelises quickly or the tray is too high. Bake in the middle of the oven and cover a browned surface in time.
Cut the top cake plate into portions with a saw knife before filling. Then, place pieces on the cream so that there is no pressure when serving.
Stir the pudding completely cold, whip the cream until stiff and combine gently. Afterwards, leave the filled cake to set in the fridge for several hours.
Due to the custard and cream filling, it should be kept in the fridge and eaten within two days. Cover with an airtight cover to prevent the cut edges from drying out.
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