Pressure Cooker Bee Sting Cake (Bienenstich) Recipe
This German-inspired Bee Sting Cake is steamed to perfection in a pressure cooker with a honey-almond topping, yielding soft pastry layers and creamy vanilla filling for a deliciously unique dessert.
Equipment
- 1 Mixing bowl Large
- 1 Saucepan Medium, for topping
- 1 9-inch cake pan Round
- 1 Pressure cooker For baking
- 1 Whisk For cream filling
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 2.25 teaspoons active dry yeast
- 1 teaspoon salt split between dough and topping
- 0.75 cup milk at room temperature
- 2 eggs large, at room temperature
- 4 tablespoons butter softened
- 6 tablespoons butter for topping
- 0.33 cup granulated sugar for topping
- 6 tablespoons honey split between dough and topping
- 2 tablespoons heavy cream for topping
- 1.5 cups sliced almonds
- 2.25 cups heavy cream for filling
- 1 box instant vanilla pudding 5.1 oz
- 1 teaspoon vanilla extract
Instructions
Instructions
- In a large bowl, mix flour, sugar, salt, and yeast real good.
- Add milk, eggs, and softened butter. Knead until smooth dough forms.
- Cover dough and let rise in warm place for 1 hour.
- Grease a 9-inch cake pan and press the dough evenly into it.
- Cover and let rise another 30 minutes.
- Melt butter in saucepan, add honey and sugar, bring to boil. Stir in cream and almonds; remove from heat.
- Pour honey almond topping over risen dough.
- Place pan in pressure cooker with trivet and 1 cup water. Cook on high pressure for 25 minutes. Slow then quick release.
- Cool completely, then slice cake in half horizontally.
- Mix heavy cream, pudding mix, and vanilla to create filling.
- Spread filling on bottom layer, then top with almond side up. Chill before serving.
Notes
Let cake cool completely before slicing to maintain clean layers and best texture. Best served slightly chilled.