Bienenstich (Bee Sting Cake)

Ingredients

• Hide ingredients for ½ recipe Parker House Rolls 1 ½ recipe Parker House Rolls (opens in new tab) ½ recipe Parker House Rolls
  • 1 cup (235g) warm (105° to 115°F) milk
  • 2 tablespoons (30g) butter, softened
  • 1 tablespoon (10g) sugar
  • ¾ teaspoon salt
  • 2 tablespoons (30g) warm (105° to 115°F) water
  • 1 envelope (2 ¼ teaspoons) active dry yeast
  • 1 large egg
  • 3 ⅓ to 3 ⅔ cups (415 to 460g) all-purpose flour
  • Melted butter

  Sub-recipe steps

  1. Combine in a small bowl and stir to dissolve the sugar and melt the butter: 1 cup (235g) warm (105° to 115°F) milk; 2 tablespoons (30g) butter, softened; 1 tablespoon (10g) sugar; ¾ teaspoon salt
  2. Combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes: 2 tablespoons (30g) warm (105° to 115°F) water; 1 envelope (2 ¼ teaspoons) active dry yeast
  3. Stir the milk mixture into the yeast. Beat in: 1 large egg
  4. Have ready: 3 ⅓ to 3 ⅔ cups (415 to 460g) all-purpose flour
  5. Stir in part of the flour, then transfer the dough to a work surface and knead in the rest, using only enough to form a dough that can be handled easily. Place in an oiled bowl. Brush the top with: Melted butter
  6. Cover and let the dough rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.
  7. Roll the dough out into a 30-inch-long log and cut into 1-inch pieces. Roll each piece into a ball and flatten into a 2-inch round. Dip the handle of a wooden spoon in flour or rub flour on a rolling pin and use it to make a deep crease across the middle of each roll. Fold the rolls over on the crease and press the edges together lightly. Place about 2 inches apart in rows on greased baking sheets. Let rise in a warm place (75° to 85°F) until puffy, about 35 minutes.
  8. While the dough rises, preheat the oven to 425°F.
  9. Bake until golden brown, 15 to 18 minutes. Transfer the rolls to a wire rack to cool.
• 1 stick (4 oz or 115g) unsalted butter, cut into small cubes
• ⅓ cup (110g) honey
• ¼ cup (50g) sugar
• ¼ teaspoon salt
• 1 ½ cups sliced almonds
• 2 teaspoons vanilla
• Hide ingredients for Pastry Cream 1 Pastry Cream (opens in new tab) Pastry Cream
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 3 large egg yolks
  • 1 large egg
  • ¼ teaspoon salt
  • 1 ½ cups whole milk
  • (1 vanilla bean, split lengthwise)
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • (1 teaspoon vanilla)

  Sub-recipe steps

  1. Whisk together in a medium heatproof bowl until smooth: ½ cup sugar; 2 tablespoons cornstarch; 3 large egg yolks; 1 large egg; ¼ teaspoon salt
  2. Bring to a simmer in a medium saucepan: 1 ½ cups whole milk; (1 vanilla bean, split lengthwise)
  3. If using, remove the vanilla bean and set aside. Slowly pour half the hot milk over the egg mixture while whisking it constantly. Whisk the tempered egg mixture into the saucepan with the remaining milk and cook, stirring constantly, over medium-low heat until the cream thickens, about 2 minutes. Immediately scrape the custard into a clean bowl and stir in: 2 tablespoons cold unsalted butter, cut into small pieces
  4. If you used a vanilla bean, scrape the seeds from the pod and stir into the pastry cream. If you did not use vanilla bean, stir in, if desired: (1 teaspoon vanilla)
  5. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Let cool, then refrigerate before using. This keeps, refrigerated, for up to 2 days. When ready to use, transfer the pastry cream to a bowl, or a stand mixer with the paddle attachment, and beat on low speed until smooth and creamy.