最佳蜜蜂蜇傷蛋糕（Bienenstich）食譜
媲美麵包店水準的家常甜點，層次完美、恰到好處。呢個食譜唔簡單。我想一開頭就坦白講清楚，因為 Bienenstich（蜜蜂蜇傷蛋糕）並唔係適合初學者嘅烘焙作品。
How We Make It Perfect (A 2-Day Process)
This is a precision-based bake, but by breaking it into two days, we make it achievable and straightforward.
Day 1: We make the brioche dough and let it cold ferment overnight for depth of flavor and easy handling.
Day 2: We shape, proof, bake, and layer the cake with custard and caramelized almonds.
Every component is carefully constructed for optimal texture and stability.
Final Thoughts: This is THE Bee Sting Cake to Make
If you've ever had a disappointing Bee Sting Cake, I promise—this recipe fixes all of it.
Perfect brioche structureSilky, stabilized pastry creamCaramelized almond topping done right
If you follow the process precisely, you'll create the most heavenly Bienenstich you've ever tasted.
Trust the method. Trust the science. Then take that first bite—and fall in love.
A Brief History of Bee Sting Cake (Bienenstich)
Bee Sting Cake, or Bienenstich, is a traditional German dessert with a fascinating origin story. Though the exact details are debated, legend has it that the cake dates back to the 15th century when German bakers successfully defended their village from an attack by throwing beehives at invaders. To celebrate their victory, they created a new dessert—one with a sweet, honey-infused almond topping that resembles the golden hues of a beehive.
Historically, Bienenstich has been a staple in German bakeries, often enjoyed as an afternoon treat alongside coffee. Unlike typical cakes, it leans more towards a pastry-like brioche base, setting it apart from other cream-filled desserts. The combination of light, airy bread, caramelized almonds, and rich custard makes it a unique cross between a cake, a cream-filled donut, and a pastry, making it as special today as it was centuries ago.
Bee Sting Cake (Bienenstich) is Bavarian in origin, specifically from southern Germany. While the broader legend of the cake dates back to the 15th century, its true roots are in Bavarian baking traditions, where it became a staple in German konditoreien (pastry shops).
Bavaria, known for its rich baking heritage, is home to some of the most famous German desserts, including Schwarzwälder Kirschtorte (Black Forest Cake) and Dampfnudeln (sweet steamed dumplings). Bienenstich fits perfectly within this tradition—a yeasted, brioche-like base instead of a sponge cake, a caramelized honey-almond topping, and a luscious cream filling.
Originally, the cake was often served as a festive dessert or celebratory treat, and it remains a beloved classic in both Germany and Austria. Today, variations exist, with some regions using buttercream instead of pastry cream, but the core elements—a light, golden brioche, a crunchy almond crust, and a creamy filling—remain unchanged.
材料
- 麵糰：
- 1 份最佳布里歐許食譜（以各半比例混合高筋麵粉同中筋麵粉，口感最佳）
- 吉士醬餡料：
- 1 杯（240 毫升）全脂牛奶，分開使用
- 4 湯匙（50 克）細砂糖，分開使用
- ¾ 條雲呢拿豆莢，刮出籽（或 1 茶匙雲呢拿醬），可免
- 1 撮猶太鹽
- 2 湯匙（16 克）粟粉
- 2 隻大雞蛋黃
- 1 湯匙（14 克）無鹽牛油
- 2 茶匙（10 毫升）雲呢拿精
- 4 茶匙（20 毫升）清水
- ¾ 茶匙無味魚膠粉
- ¾ 杯（180 毫升）凍鮮忌廩
- 3 湯匙（23 克）糖霜
- 表面配料：
- 4 湯匙（57 克）無鹽牛油（半條）
- 3 湯匙（45 毫升）蜂蜜
- 3 湯匙（38 克）細砂糖
- ¼ 條雲呢拿豆莢，刮出籽（或 1/2 茶匙雲呢拿醬），可免
- 1 撮猶太鹽
- 1 杯（100 克）杏仁片
- ¼ 茶匙（1 毫升）杏仁精
- ½ 茶匙（2.5 毫升）雲呢拿精
做法
麵糰
1第一步
第一日：搓麵糰。跟住我的布里歐許食譜第 1 至第 4 步做。唔好只係雪最少 2 小時，要雪過夜。
- 2
第二步
第二日：整形。將麵糰從雪櫃取出，輕輕按壓排氣。將凍麵糰鋪入已塗油的 8 或 9 吋（20–23 厘米）活底圓模，盡量鋪平整。用濕毛巾同保鮮紙蓋好，放喺溫暖地方發酵至脹起，大約需要 1 至 1.5 小時。預熱焗爐至 356°F（180°C）。在烤模下方放一個鋪好焗爐紙的烤盤，接住滴落的油脂。
餡料配料
3第三步
第二日：做表面配料同埋焗蛋糕。用細鍋以中火將牛油溶化。加入蜂蜜、糖、雲呢拿醬同鹽，攪勻，稍微煮滾。加入杏仁片拌勻。離火後加入雲呢拿精同杏仁精，放埋一邊備用，等待鋪上麵糰。配料要稍微放涼（約 5 分鐘）先鋪，咁樣就唔會沉落麵糰入面，鋪得更加均勻。麵糰發酵好之後，將配料均勻鋪上。焗 21–25 分鐘，直到中心溫度達到 188–190°F（86–88°C），表面呈金黃色。焗好即刻用刀沿模邊劃一圈，防止黏模。在模中放涼 20 分鐘，然後小心脫模，放喺網架上完全放涼。至少需要 1.5 小時。
吉士忌廉餡
4第四步
製作吉士醬餡料。用中型鍋將 3/4 杯（180 毫升）牛奶、2 湯匙（25 克）糖、雲呢拿醬同鹽加熱至微微沸騰。另用碗將剩餘的 1/4 杯（60 毫升）牛奶、粟粉、剩餘的糖同蛋黃一齊打勻至順滑、顏色稍淡。慢慢將一半熱牛奶倒入蛋黃混合物中邊倒邊攪，然後全部倒回鍋中。繼續不停攪拌，煮至濃稠。離火後加入牛油同雲呢拿精，過細篩。用保鮮紙直接貼住吉士醬表面蓋好，放入雪櫃至完全冷卻。將魚膠粉用清水浸發，然後放入微波爐溶化。用座枱攪拌機將鮮忌廩同糖霜打發，邊打邊慢慢加入溶化的魚膠液，打至企身。將凍透的吉士醬打至順滑，先拌入 1/3 打發忌廩令吉士醬變輕盈，然後再非常輕手地將其餘的忌廩慢慢摺拌入，直至融合。
組合步驟
5第五步
組合。將蛋糕橫切成兩半。將餡料鋪喺底層上，再蓋上頂層。將組合好的蛋糕放入雪櫃，最少冷藏 1 小時再享用。祝你享用這個層次豐富的蜜蜂蜇傷蛋糕！
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