Bee Sting Finger Cakes

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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!

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