Authentic German Bee Sting Cake (Bienenstich) Recipe
Authentic German Bee Sting Cake, or Bienenstich, is a classic dessert featuring a soft yeast-based cake topped with a rich, sticky honey-almond crust and layered with a smooth, luscious vanilla cream filling. This delectable cake combines a slightly sweet bread texture with a crunchy almond topping and a creamy custard center, making it a beloved treat perfect for any special occasion or afternoon coffee.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
Scale
For the Yeast Cake:
- 250g (2 cups) all-purpose flour
- 7g (2 ¼ tsp) active dry yeast
- 50g (¼ cup) granulated sugar
- 120ml (½ cup) warm milk (not hot!)
- 50g (¼ cup) unsalted butter, softened
- 1 large egg
- ½ tsp salt
For the Honey-Almond Topping:
- 75g (⅓ cup) unsalted butter
- 100g (½ cup) granulated sugar
- 2 tbsp honey
- 2 tbsp heavy cream
- 100g (1 cup) sliced almonds
For the Vanilla Cream Filling:
- 500ml (2 cups) whole milk
- 100g (½ cup) granulated sugar
- 2 large egg yolks
- 30g (¼ cup) cornstarch
- 1 tsp vanilla extract
- 200ml (¾ cup) heavy cream, whipped
Instructions
- Prepare the Cake Dough: Activate the yeast by mixing warm milk, sugar, and yeast in a bowl. Allow it to sit for 5-10 minutes until it becomes foamy. Then, in a large bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter. Knead the dough for 5-7 minutes until smooth. Cover the dough and let it rise for 1 hour or until it doubles in size.
- Make the Honey-Almond Topping: In a saucepan over medium heat, melt the butter, sugar, honey, and heavy cream together. Stir in the sliced almonds and cook for 1-2 minutes until the mixture is slightly thickened. Remove from heat and allow it to cool slightly.
- Bake the Cake: Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and press the risen dough evenly into the pan. Spread the honey-almond topping mixture evenly over the dough. Bake for 25-30 minutes until the cake is golden brown on top. Once baked, allow the cake to cool completely in the pan.
- Make the Vanilla Cream Filling: Heat the whole milk in a saucepan until warm. Meanwhile, whisk together the egg yolks, sugar, and cornstarch in a bowl until smooth. Slowly pour in the warm milk while whisking constantly to combine. Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens into a custard. Remove from heat, stir in the vanilla extract, and set aside to cool. When the custard is cooled, gently fold in the whipped heavy cream to create a light, fluffy filling.
- Assemble the Cake: Carefully slice the cooled cake horizontally into two even layers. Spread the prepared vanilla cream filling evenly over the bottom layer. Place the almond-topped top layer back on top of the cream. Chill the assembled cake in the refrigerator for 1-2 hours to set before serving.
Notes
- Ensure the milk is warm and not hot when activating yeast to avoid killing the yeast.
- Allow the cake to cool completely before slicing to prevent the cream from melting.
- For extra flavor, you can add a splash of rum or almond extract to the vanilla cream filling.
- Store the assembled cake in the refrigerator and consume within 2-3 days for best freshness.
- The honey-almond topping can be slightly sticky; use a spatula to spread evenly.
Keywords: Bienenstich, Bee Sting Cake, German Cake, Honey Almond Cake, Yeast Cake, Vanilla Cream Cake, Traditional German Dessert
