German Bee Sting Cake Recipe

Introduction

German Bee Sting Cake, or Bienenstich, is a delightful dessert featuring a soft yeast dough layered with creamy custard and topped with a luscious honey-almond caramel. Its combination of tender cake, rich filling, and crunchy topping makes it a beloved treat for any occasion.

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm milk (110°F/45°C)
• 1/4 cup granulated sugar (plus extra for filling and topping)
• 1/4 cup unsalted butter (softened, plus 1/4 cup for topping and 1/2 cup for filling)
• 1/2 teaspoon salt
• 1 large egg (room temperature)
• 1 3/4 cups all-purpose flour (sifted, plus 1/4 cup for filling)
• 2 tablespoons pure honey
• 1 tablespoon heavy cream
• 1/2 cup sliced almonds
• 1 1/2 cups whole milk (for filling)
• 2 large egg yolks
• 1 teaspoon pure vanilla extract

Instructions

1. Step 1: Prepare the yeast dough by dissolving the yeast in warm milk. Let it sit for 5–10 minutes until frothy. In a mixing bowl, combine sugar, softened butter, salt, and egg. Add the yeast mixture, then gradually add flour. Knead the dough for 5–7 minutes until smooth and elastic. Cover and let it rise for 1 hour until it doubles in size.
2. Step 2: Make the honey-almond topping by melting butter in a saucepan over medium heat. Stir in sugar, honey, and cream. Cook the mixture, stirring, until it bubbles and turns golden, about 3–4 minutes. Remove from heat and stir in the sliced almonds. Allow it to cool.
3. Step 3: Punch down the risen dough and press it evenly into a greased 9-inch round pan. Spread the cooled almond topping evenly over the dough. Bake the cake at 350°F (175°C) for 25–30 minutes until golden and if tapped, it sounds hollow. Let it cool completely.
4. Step 4: Prepare the custard filling by warming milk in a saucepan, ensuring it does not boil. In a bowl, whisk together sugar, flour, and egg yolks until smooth. Gradually whisk the warm milk into this mixture. Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened (5–7 minutes). Remove from heat, stir in vanilla extract, cover the surface with plastic wrap, and chill until cool. Once cooled, beat in the softened butter until light and spreadable.
5. Step 5: Slice the cooled cake horizontally in half with a serrated knife. Spread the custard filling on the bottom layer, leaving a 1/2-inch border. Place the top layer with the almond topping over the custard and press gently. Refrigerate the assembled cake for at least 2 hours before serving.

Tips & Variations

• Use room temperature ingredients to help the yeast activate properly and ensure smooth dough.
• If you prefer, substitute half the all-purpose flour with cake flour for a softer texture.
• Try adding a pinch of cinnamon to the dough for extra warmth in flavor.
• For a lighter topping, toast the almonds lightly before adding to the honey mixture.
• The custard filling can be made a day ahead and kept refrigerated to save time on preparation day.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. The cake is best enjoyed chilled, but you can let it sit at room temperature for 10–15 minutes before serving for a softer texture. Avoid freezing, as the custard may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without yeast?

Yeast is essential for this recipe as it gives the cake its characteristic light and tender texture. Using baking powder or another leavening agent will change the texture and flavor significantly.

What can I substitute for heavy cream in the topping?

You can use whole milk or half-and-half as a substitute, but the topping may be less rich and slightly less creamy.

German Bee Sting Cake Recipe

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German Bee Sting Cake (Bienenstich) is a classic German dessert featuring a soft yeast dough base topped with a sweet, crunchy honey-almond glaze and filled with a rich, creamy vanilla custard. This cake combines delightful textures and flavors, making it an irresistible treat perfect for any occasion.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

For the Dough:

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm milk (110°F / 45°C)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter (softened)
• 1/2 teaspoon salt
• 1 large egg (room temperature)
• 1 3/4 cups all-purpose flour (sifted)

For the Topping:

• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 2 tablespoons pure honey
• 1 tablespoon heavy cream
• 1/2 cup sliced almonds

For the Filling:

• 1 1/2 cups whole milk
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1/2 cup unsalted butter (softened)

Instructions

1. Prepare the yeast dough: Dissolve the active dry yeast in warm milk and let it sit for 5 to 10 minutes until frothy. In a mixing bowl, combine the granulated sugar, softened butter, salt, and egg. Add the yeast mixture, then gradually add the sifted flour. Knead the dough for 5 to 7 minutes until it becomes smooth and elastic. Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
2. Make the honey-almond topping: In a saucepan over medium heat, melt the unsalted butter. Add the granulated sugar, honey, and heavy cream, stirring frequently until the mixture bubbles and turns golden, about 3 to 4 minutes. Remove from heat and stir in the sliced almonds. Allow the topping to cool completely.
3. Assemble and bake the cake: Once the dough has risen, punch it down and press it evenly into a greased 9-inch round baking pan. Spread the cooled honey-almond topping evenly over the dough. Bake the cake at 350°F (175°C) for 25 to 30 minutes until the cake is golden brown and sounds hollow when tapped. Remove from the oven and allow it to cool completely in the pan.
4. Prepare the custard filling: Warm the whole milk in a saucepan without letting it boil. In a separate bowl, whisk together the granulated sugar, all-purpose flour, and egg yolks until smooth. Gradually whisk the warm milk into the egg mixture to temper it. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens, about 5 to 7 minutes. Remove from the heat and stir in the vanilla extract. Cover the surface of the custard with plastic wrap to prevent a skin from forming and chill it until completely cool. Once cooled, beat in the softened butter until the custard is light and spreadable.
5. Final assembly: Using a serrated knife, carefully slice the cooled cake horizontally in half. Spread the custard filling evenly over the bottom layer, leaving a 1/2-inch border around the edge. Place the top layer with the almond topping over the custard and press gently to adhere. Refrigerate the assembled cake for at least 2 hours before serving to allow the custard to set and flavors to meld.

Notes

• Ensure the milk used for dissolving yeast and warming custard is not too hot to avoid killing the yeast and scrambling the eggs.
• If you prefer, you can prepare the custard a day ahead and keep it refrigerated to enhance the flavor.
• Use a serrated knife to slice the cake to avoid compressing it.
• Store leftovers covered in the refrigerator and consume within 3 days for best taste and freshness.
• For a lighter alternative, you can substitute heavy cream in the topping with whole milk, but it may affect the richness of the glaze.

Keywords: German Bee Sting Cake, Bienenstich, honey almond cake, custard-filled cake, traditional German dessert