German Bee Sting Cake Recipe

Introduction

German Bee Sting Cake, or Bienenstich, is a classic dessert featuring a soft yeast dough topped with a crunchy honey-almond glaze and filled with a luscious creamy custard. This delightful cake is perfect for special occasions or whenever you crave a sweet treat with a bit of history.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 cup warm milk
• 1 packet active dry yeast (7g)
• 1 large egg
• 1/4 cup unsalted butter, softened
• Pinch of salt
• 1/4 cup butter (for topping)
• 1/4 cup honey
• 1/4 cup sugar (for topping)
• 1/2 cup sliced almonds
• 1 1/2 cups heavy cream
• 2 tbsp sugar (for whipping the cream)
• 1 cup milk
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 3 tbsp sugar (for the custard)

Instructions

1. Step 1: In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit until foamy, about 5-10 minutes.
2. Step 2: In a mixing bowl, combine the flour, softened butter, sugar, egg, salt, and the yeast mixture. Knead the dough until smooth and elastic. Cover and let it rise in a warm place for about 1 hour, until doubled in size.
3. Step 3: For the honey almond topping, melt 1/4 cup butter in a saucepan over medium heat. Add honey, 1/4 cup sugar, and sliced almonds. Cook, stirring frequently, until the mixture turns golden and bubbly. Remove from heat and set aside.
4. Step 4: Preheat the oven to 350°F (175°C). Punch down the risen dough and press it evenly into a greased baking pan. Spread the honey almond topping evenly over the dough.
5. Step 5: Bake the cake for 25-30 minutes, or until the topping is golden and the dough is cooked through. Remove from oven and allow the cake to cool completely.
6. Step 6: While the cake cools, whip the heavy cream with 2 tablespoons sugar until stiff peaks form. Set aside.
7. Step 7: To make the custard filling, whisk together milk, 3 tablespoons sugar, cornstarch, and vanilla extract in a saucepan. Heat gently over medium heat, stirring constantly, until the mixture thickens into a smooth custard. Remove from heat and allow it to cool to room temperature.
8. Step 8: Once the custard is cooled, gently fold in the whipped cream until combined and light.
9. Step 9: Carefully slice the cooled cake horizontally into two layers. Spread the cream filling evenly over the bottom layer, then place the top layer back on.
10. Step 10: Refrigerate the assembled cake for at least 1 hour before serving to let the filling set and flavors meld.

Tips & Variations

• For a nuttier flavor, toast the almonds lightly before adding them to the topping.
• You can use whipped mascarpone instead of heavy cream for a richer filling.
• To ensure the cake slices cleanly, chill it well before cutting.
• If you prefer a less sweet cake, reduce sugar slightly in the custard and topping.

Storage

Store the Bee Sting Cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the cream filling’s texture. When ready to serve, let it sit at room temperature for 15-20 minutes for the best flavor. Leftover slices can be gently reheated in the microwave for a few seconds, but avoid overheating to prevent the cream from melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before continuing with the recipe.

What if I don’t have cornstarch for the custard?

You can substitute with an equal amount of all-purpose flour, but the custard may be slightly less smooth. Mix it well with the sugar before adding to the milk to avoid lumps.

German Bee Sting Cake Recipe

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4.9 from 117 reviews

This German Bee Sting Cake (Bienenstich) features a soft yeast dough base topped with a rich honey-almond caramelized crust. Filled with a luscious vanilla custard and whipped cream mixture, this traditional dessert blends crunchy, creamy, and fluffy textures for a delightful treat.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 cup warm milk
• 1 packet active dry yeast (7g)
• 1 large egg
• 1/4 cup unsalted butter, softened
• Pinch of salt

Honey Almond Topping

• 1/4 cup butter
• 1/4 cup honey
• 1/4 cup sugar
• 1/2 cup sliced almonds

Filling

• 1 1/2 cups heavy cream
• 2 tbsp sugar (for whipping the cream)
• 1 cup milk
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 3 tbsp sugar (for the custard)

Instructions

1. Prepare the yeast mixture: In a small bowl, dissolve the active dry yeast in warm milk with a pinch of sugar and let it sit until it becomes foamy, about 5-10 minutes, signaling the yeast is active.
2. Make the dough: In a mixing bowl, combine the flour, softened butter, sugar, egg, pinch of salt, and the yeast mixture. Knead all ingredients together until you get a smooth, elastic dough. Cover and let it rise in a warm place for 1 hour until it doubles in size.
3. Prepare the honey almond topping: Melt butter in a saucepan, then add honey, sugar, and sliced almonds. Cook the mixture over medium heat until it turns golden and caramelized. Remove from heat and set aside.
4. Shape and bake the cake: After the dough has risen, punch it down gently to release air bubbles. Press the dough evenly into a greased baking pan. Spread the honey almond topping over the dough. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until golden and set. Remove and allow to cool completely.
5. Whip the cream: In a chilled mixing bowl, whip the heavy cream with 2 tablespoons of sugar until stiff peaks form. Set aside in the refrigerator.
6. Prepare the custard: In a saucepan, whisk together milk, 3 tablespoons of sugar, cornstarch, and vanilla extract. Heat gently over medium-low heat while stirring constantly until the mixture thickens into a smooth custard. Remove from heat and allow it to cool to room temperature.
7. Combine filling: Once the custard has cooled, gently fold in the whipped cream to create a light and creamy filling perfect for layering.
8. Assemble the cake: Carefully slice the cooled cake horizontally into two layers. Spread the cream and custard mixture evenly on the bottom layer, then place the top layer with the honey almond crust back over it. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

• Ensure the milk used for the yeast is warm, not hot, to activate the yeast effectively without killing it.
• Slicing the cake horizontally can be easier if done with a serrated knife and a steady hand.
• The cake is best served chilled but can be brought to room temperature before serving for softer texture.
• Store leftovers in the refrigerator and consume within 3 days for optimal freshness.

Keywords: German Bee Sting Cake, Bienenstich, Honey Almond Cake, Yeast Cake, Custard Filled Cake, Traditional German Dessert