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German Bee Sting Cake Recipe

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4.8 from 143 reviews

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/german-bee-sting-cake-recipe/