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Bee Sting Sheet Cake

Prep
30 min
Bake
30 min
Total
1 hr
Makes
20 slices

Ingredients

Base

  • 3large eggsUS large (German size M), at room temperature
  • 1 ⅓ cups270 gsugar
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). Vanilla sugar here is sugar flavored with vanillin (artificial vanilla), sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 1 pinchsalt
  • 2 ⅓ cups300 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 1 tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use regular baking powder (1 tbsp plus ¾ tsp per 15 g packet).
  • 10 ½ oz300 gpoppy seedsground. German recipes use blue poppy seeds and grind them first. In the US and the UK grind poppy seeds in a spice grinder.
  • 1 ¼ cups300 mlmilk

Almond topping

  • 1 stick120 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • 1 cup200 gsugar
  • 5 tbsp75 mlmilk
  • 3 tbsp60 ghoney
  • 2 ⅓ cups200 galmondssliced

Filling

  • 10 ½ oz300 gcouverture chocolatewhite. Couverture is chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.
  • ⅓ cup80 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 1 stick plus 3 tbsp150 gunsalted buttersoftened

Method

Base

  1. Line a large baking sheet (about 16 × 14 inches / 40 × 35 cm; a US half sheet pan, 18 × 13 inches, works too) with parchment paper, then set a baking frame on top. Preheat the oven to 350°F (170°C) convection (fan).

  2. Beat the eggs with the sugar, vanilla sugar and salt vigorously for about 10 minutes. Meanwhile, combine the dry ingredients: flour, poppy seeds & baking powder.

  3. Stir the dry ingredients into the egg mixture while pouring in the milk, then spread the batter in the prepared pan and bake for about 15 minutes.

Almond topping

  1. While the base is baking, make the almond topping. Put all the ingredients except the almonds in a saucepan and cook over medium heat for 5 minutes, stirring.

  2. Stir in the almonds and take the mixture off the heat.

  3. Once the base has baked for the first 15 minutes, spread the almond topping over it and bake for about another 15 minutes, until the topping is bubbling and golden.

  4. After baking, let the base cool completely in the frame, then release it and cut it in half horizontally.

Filling

  1. Bring the cream to a boil and pour it over the finely chopped couverture chocolate. Let it sit for 3 minutes, then stir until smooth and let it come to room temperature.

  2. Once the mixture has reached room temperature, beat the softened butter vigorously for about 10 minutes.

  3. Now add the ganache to the butter a spoonful at a time, beating all the while.

  4. Set the frame around the bottom layer, spread the cream over it and smooth the top, then place the top layer on it and chill for about an hour. Then cut into pieces, decorate as you like and enjoy.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/bee-sting-sheet-cake/