Bee Sting Finger Cakes, also known as 'Bienenstich,' are a delightful German pastry that combines the soft, yeasty texture of bread with a sweet and nutty topping. The dough is enriched with butter, sour cream, and a hint of sugar, creating a tender and flavorful base. The topping, a blend of butter, honey, sugar, cream, and sliced almonds, bakes into a crispy, caramelized layer that is both sweet and slightly crunchy. Filled with a creamy mascarpone and whipped cream mixture, these cakes are a perfect balance of textures and flavors, making them a unique and irresistible treat.
Recipe:
Ingredients:
For the Dough:
- 500 grams flour
- 1/2 cup sugar (100 grams)
- 25 grams fresh yeast / 8 grams dry yeast (1 tablespoon)
- 1 large egg
- 100 ml sour cream
- 3/4 cup milk (160 grams)
- 100 grams butter
- 2/3 tablespoon salt (7 grams)
For the Almond Topping:
- 150 grams sliced almonds
- 100 grams butter
- 1/3 cup honey (80 grams)
- 1/3 cup sugar (80 grams)
- 50 grams whipping cream (50 grams)
For the Cream Filling:
- 250 grams mascarpone cheese
- 250 ml whipping cream (38% fat)
- 1/3 cup powdered sugar
- 2 tablespoons vanilla pudding mix
Preparation Method:
- Dough Preparation:
- In a mixer bowl with a dough hook, combine milk, sour cream, sugar, egg, yeast, and flour. Mix on low speed for 5 minutes, then add salt and butter gradually, continuing to knead for an additional 2 minutes.
- Increase to medium speed and knead for 10 minutes until the dough is smooth and uniform.
- Cover the dough and let it rise until it doubles in size, preferably overnight in the refrigerator.
- Once risen, divide the dough into 100-gram portions, roll each into a thin rectangle, and shape into finger rolls. Place on a baking tray with space between each and let rise for 30 minutes.
- Almond Topping:
- In a saucepan, combine butter, sugar, and honey. Bring to a boil, then add cream. Stir until the mixture bubbles, remove from heat, and stir in sliced almonds.
- After the dough has risen, spoon the almond topping over each piece.
- Bake in a preheated oven at 180°C (356°F) on convection mode for about 40 minutes. Remove and let cool completely.
- Cream Filling:
- In a mixer bowl, combine mascarpone cheese, whipping cream, and powdered sugar. Whip on medium speed until stable, then add vanilla pudding mix and continue until well combined.
- Assembly:
- Slice each cake in the middle, fill with cream, and smooth with a spatula. Close with the top half and refrigerate.
Enjoy these delicious Bee Sting Finger Cakes, a perfect blend of creamy and nutty flavors!