Description
German Bee Sting Cake (Bienenstich) is a classic German dessert featuring a light and fluffy yeast cake filled with a rich vanilla custard cream and topped with a sweet, crunchy honey almond glaze. It’s a delightful blend of soft, creamy, and crispy textures in every bite.
Ingredients
- For the Dough:
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (about 110°F)
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 large egg
- 4 tablespoons unsalted butter, softened
- For the Almond Topping:
- ¼ cup unsalted butter
- ⅓ cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- ¾ cup sliced almonds
- For the Filling:
- 1 ½ cups whole milk
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ cup heavy cream, whipped
Instructions
- In a small bowl, dissolve yeast in warm milk and let it sit for 5–10 minutes until foamy.
- In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, egg, and softened butter. Knead the dough until smooth and elastic, about 5–7 minutes.
- Cover the dough with a towel and let it rise in a warm place for 1 hour, or until doubled in size.
- Meanwhile, prepare the almond topping. In a small saucepan, melt butter, sugar, honey, and cream over medium heat. Bring to a gentle boil, then stir in sliced almonds. Remove from heat and let cool slightly.
- Once the dough has risen, punch it down and press it into a greased 9-inch springform pan. Spread the almond topping evenly over the dough.
- Cover and let rise for another 20–30 minutes. Preheat oven to 350°F (175°C).
- Bake for 25–30 minutes, or until golden brown. Let cool completely, then carefully remove from the pan and slice the cake horizontally into two layers.
- For the filling, whisk together sugar, cornstarch, egg yolks, and ½ cup of milk. Heat the remaining milk in a saucepan until just simmering. Gradually whisk in the egg mixture and cook until thickened. Remove from heat, stir in vanilla, and let cool completely.
- Once cooled, fold in whipped cream to make a light custard filling.
- Spread the filling evenly over the bottom half of the cake, then place the top half with almonds on top. Chill for at least 1 hour before serving.
Notes
- Use instant yeast if preferred; you can skip the proofing step.
- Refrigerate the cake before slicing for cleaner layers.
- Traditionally served chilled, but can also be enjoyed at room temperature.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: German