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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.

Ingredients

Scale

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

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