Honey Bee Cake Sheet Pan Bake Bienenkuchen Vom Blech
Recipe Introduction
Quick Hook
Ever fancied a slice of German Bienenstich Cake , but the thought of a fancy Torte daunts you? Honestly, baking can feel like climbing Everest sometimes, right? Well, say hello to Bienenkuchen vom Blech your easy shortcut to that iconic honey almond flavour bomb.
Brief Overview
Bienenstich Cake , or "bee sting cake," is a classic treat. It's believed to have originated in Germany. Our German sheet cake version simplifies the traditional layered Torte .
The recipe is medium difficulty, perfect for a weekend bake. It yields 12-16 servings of soul food to share.
Main Benefits
This version skips the fussy layers. It uses a simple sheet pan approach. This honey cake recipe offers a delightful vanilla custard filling beneath a crunchy almond honey cake topping.
It's the perfect showstopper for your next afternoon tea or family get-together.
Ready for a Bee-utiful Bake?
Craving something sweet and comforting, like grandma used to make? This Honey Bee Cake Sheet Pan Bake, or Bienenkuchen vom Blech , is like a warm hug in cake form.
Forget those delicate, multi layered Bienenstich tortes that require a degree in pastry making this recipe brings all the flavour of a traditional German Honey Cake but on a simple sheet pan.
It's easier than you think! This recipe is deceptively simple. Don't let the yeast dough scare you. Honestly, it's much easier than wrestling with a temperamental cheesecake.
We're talking about a soft, pillowy base topped with a luscious vanilla custard and a crunchy, golden caramel almond crust.
This Almond honey cake version of the classic Bee sting cake recipe is totally adaptable. No almonds? Use whatever nuts you have knocking about.
Feeling adventurous? Throw in some butterscotch chips for extra flavour. Trust me, this German baking recipes is a real crowd pleaser.
This Bienenkuchen vom Blech is more than just a cake. It is Soul Food . It is a slice of German heritage, and its sweet almond caramel and pillowy dough has a long and beautiful history.
So gather your ingredients. Let's get baking.
Ingredients & Equipment for Our Honey Bee Cake
Right, let's dive into what you'll need for this incredible Bienenkuchen vom Blech ! Honestly, it's not too complicated. It reminds me of my Oma’s German baking recipes , always comforting and delicious.
It's more than just a recipe. It's proper soul food.
Main Ingredients
Here's the shopping list. Let's get this German Bienenstich Cake going!
- For the Dough:
- 1 cup (240ml) lukewarm whole milk. Not too hot, or it'll kill the yeast, alright?
- 2 ¼ teaspoons (7g) active dry yeast. Fresh is best. Check the date!
- ¼ cup (50g) granulated sugar.
- ¼ teaspoon salt.
- 3 cups (360g) all-purpose flour, plus extra. Get that dusting sorted, yeah?
- ½ cup (113g) unsalted butter, softened. Proper soft, not melted.
- 1 large egg. Free range if you can.
- For the Caramel Topping:
- ½ cup (113g) unsalted butter.
- ½ cup (100g) granulated sugar.
- ¼ cup (60ml) honey. A good quality one is worth it for this honey cake recipe .
- 1 cup (100g) sliced almonds.
- 2 Tablespoons (30ml) heavy cream.
- For the Vanilla Custard Filling:
- 2 cups (473ml) whole milk.
- ½ cup (100g) granulated sugar.
- ¼ cup (25g) cornstarch.
- Pinch of salt.
- 4 large egg yolks.
- 1 teaspoon vanilla extract. Real stuff.
- 2 Tablespoons (28g) unsalted butter, cold and cubed.
Seasoning Notes
This is where the magic happens for Bienenstich Cake .
The honey is key. A good quality honey really shines. Think floral notes. Almond extract in the custard boosts the flavour. Vanilla extract and good honey for aromatics.
If you are missing Almonds, any other nut of your preferences could do it.
Equipment Needed
Keep it simple. We are making a German sheet cake , not rocket science.
- 9x13 inch (23x33 cm) baking pan .
- Stand mixer or hand mixer (optional). Honestly, your hands work just fine.
- Saucepan.
- Whisk. A good one.
- Parchment paper. Stops everything sticking!
- Heatproof bowl.
That’s it! Now get baking this amazing Almond honey cake . You'll be licking your fingers clean in no time. It is a tasty Torte that is on par with a Cheesecake .
I know you can do it! This Bee sting cake recipe is going to be amazing, a proper winner winner chicken dinner moment.
Let's Bake: Honey Bee Cake Sheet Pan Bake (Bienenkuchen vom Blech)
Right then, let's get down to brass tacks and whip up a Bienenkuchen vom Blech . Seriously, this is total Soul Food .
Think German baking recipes meets afternoon tea. It’s like a cross between a traybake and a massive, honey soaked biscuit. Perfect with a cuppa and a gossip, innit? I've been messing about with baking for years now, and this Almond honey cake is a new favourite, honestly.
This classic German "Bee Cake" gets a sheet pan makeover! Tender, yeasted dough is topped with a luscious honey almond caramel and a creamy vanilla custard filling.
It’s a guaranteed crowd pleaser, perfect for afternoon tea, potlucks, or any time you fancy a sweet treat. Think of it as a posh, grown-up version of a honey bun, but without all the faff.
This recipe gives you 12-16 servings (depending on how greedy you are).
Prep Steps: Getting Sorted
Essential mise en place: Get all your bits and bobs measured out. It saves a right pickle later, trust me. Soften that butter! Lukewarm that milk.
Time saving organization tips: Do your caramel topping while the dough's proving. Multitasking, love! Safety Reminders: Watch your fingers when slicing almonds! Hot caramel is nobody's friend either, be careful.
step-by-step Process: Let's Get Baking
- Dough Time : Bloom yeast in lukewarm (around 110° F/ 43° C) milk with sugar. Mix with other dough bits. Knead till smooth. Let rise till doubled, about 1-1. 5 hours .
- Caramel Magic : Melt butter, sugar, and honey in a pan. Stir in almonds and cream; cook till bubbly and golden. Don’t burn it!
- Custard Dream : Whisk milk, sugar, cornstarch, salt, and yolks. Cook till thick. Take off heat. Add vanilla and butter.
- Cake Assembly : Roll dough to fit your 9x13 inch pan. Spread custard on the dough. Top with that lush caramel almond mix.
- Bake Time : Bake in a preheated oven at 350° F ( 175° C) until golden, about 25- 30 minutes .
Pro Tips: Level Up Your Bake
- Temperature is Key: Lukewarm milk is essential for happy yeast. Too hot, and you'll kill the poor little things.
- Don't Overbake: Burnt caramel tastes proper rank. Keep your beady eyes on it.
- make-ahead Option: Make the custard a day before. Just keep it cling filmed to avoid a skin. If you want you can make a delicious Bee sting cake recipe out of this.
- If you're feeling extra fancy, try adding a splash of rum to the custard for a bit of a kick. Honestly, you won't regret it.
So, there you have it: Bienenkuchen vom Blech a proper showstopper. It is very similar to a German Bienenstich Cake.
Get baking, and don't forget to share your creations! Nothing beats a slice of German sheet cake with a good brew.
Recipe Notes: Your Bienenkuchen vom Blech Adventure Guide
Right then, so you're about to embark on making this Honey Bee Cake Sheet Pan Bake , yeah? It's proper lush, but like any good bake, there are a few things to keep in mind.
Think of these as your cheat codes to German baking brilliance.
Serving it up like a Pro
Okay, let's talk presentation! This German sheet cake looks amazing on its own, but a few little touches elevate it.
Fancy a bit of Soul Food indulgence? Try serving each slice warm with a dollop of vanilla ice cream or even better, clotted cream if you're feeling extra posh.
It's like a hug in a pudding bowl, honest. Otherwise, a strong coffee or a cuppa will do just nicely.
A cheeky drizzle of honey just before serving also looks divine.
Storage Lowdown
This Bienenstich Cake is best enjoyed fresh, you know? But life happens. Any leftovers can be stored in the fridge for up to three days in an airtight container.
The custard filling might weep a little, but it still tastes amazing. I wouldn't recommend freezing it, though. The texture just won't be the same, and no one wants sad, soggy Torte , right?
To reheat, just pop a slice in the microwave for a few seconds about 15-20 seconds should do it.
Remixing the Recipe
Want to mix things up a bit? Go for it!
If you're avoiding gluten, use a gluten-free flour blend. It might affect the texture slightly, but it will still be delicious.
If you need a Honey cake recipe adaptation, try substituting the almonds with other nuts walnuts or pecans work brilliantly.
Nutrition Nitty Gritty
Alright, let's keep it simple. Each slice is roughly 450-550 calories (ish!), and contains a fair bit of sugar. But hey, it's a treat!
The almonds do offer some healthy fats and vitamin E though, so it’s not all bad! Consider this Almond honey cake as food for the soul.
So, go on then! Give it a go and enjoy your Bienenkuchen vom Blech . Don't be scared to experiment, and remember baking should be fun!
Frequently Asked Questions
What exactly is Bienenkuchen vom Blech anyway? Sounds a bit foreign, doesn't it?
Think of it as a super sized, German honey cake, baked on a sheet pan! "Bienenkuchen vom Blech" translates to "Bee Cake from the Sheet Pan." It's got a sweet, yeasted dough base, a creamy vanilla custard filling, and a crunchy, caramelized honey almond topping. It’s absolutely scrumptious with a nice cuppa.
My yeast dough never seems to rise properly. Any tips for a perfect Bienenkuchen vom Blech base?
Ah, the dreaded dough dilemma! First, make sure your milk is lukewarm, not hot around 110°F (43°C) is ideal. Too hot, and you'll kill the yeast. Also, ensure your yeast isn’t past its expiration date.
A warm, draft free spot for proving is crucial I like to use my (switched off!) oven with just the light on.
Can I make the vanilla custard filling for this Bienenkuchen vom Blech ahead of time?
Absolutely! You can prepare the custard a day in advance. Just make sure to press plastic wrap directly onto the surface of the custard while it cools to prevent a skin from forming. Store it in the fridge, and give it a good whisk before spreading it on the dough like reviving it from a little nap!
The caramel topping looks delicious, but how do I stop it from burning?
Burning caramel is a real kitchen tragedy! The key is to keep a close eye on it and stir frequently. Cook it over medium heat, not high. The topping should be a lovely golden brown, not dark and acrid. If you are still concerned, lower the oven rack from the middle to the bottom.
Once the cake is baked, if you are still concerned, you can broil the top for 1-2 minutes.
How do I store leftover Bienenkuchen vom Blech, and how long will it last?
If you have leftovers (which is unlikely!), store them in an airtight container in the refrigerator. It should keep for about 3-4 days. Just bear in mind that the caramel topping might soften slightly over time, but it will still taste amazing.
You can also freeze the cake for up to 2 months; thaw it completely before serving.
Is there any way to make this Bienenkuchen vom Blech recipe a little bit healthier, or are we just throwing caution to the wind?
Well, it's a cake, so complete health food it ain't! However, you could use whole wheat flour for part of the dough to add some fibre. You could also reduce the amount of sugar in the custard and topping slightly. And maybe serve smaller slices? Moderation is key, even with a treat as lovely as this one.
Honey Bee Cake Sheet Pan Bake Bienenkuchen Vom B
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 25-30g |
