German Bee Sting Cake Recipe

Introduction

German Bee Sting Cake is a delightful treat featuring a soft yeast dough topped with a rich honey-almond glaze and filled with creamy vanilla custard. This classic dessert combines textures and flavors beautifully, making it a perfect centerpiece for any gathering.

Ingredients

• 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)
• 1/4 cup unsalted butter (for topping)
• 1/4 cup granulated sugar (for topping)
• 2 tablespoons pure honey
• 1 tablespoon heavy cream
• 1/2 cup sliced almonds
• 1 1/2 cups whole milk (for filling)
• 1/4 cup granulated sugar (for filling)
• 1/4 cup all-purpose flour (for filling)
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1/2 cup unsalted butter (softened, for filling)

Instructions

1. Step 1: Prepare the yeast dough by dissolving the yeast in warm milk and letting it sit for 5 to 10 minutes until frothy. In a mixing bowl, combine sugar, softened butter, salt, and egg. Add the yeast mixture, then gradually incorporate the sifted flour. Knead the dough for 5 to 7 minutes until smooth and elastic. Cover the dough and let it rise for 1 hour until doubled in size.
2. Step 2: Make the honey-almond topping by melting butter in a saucepan over medium heat. Add sugar, honey, and heavy cream; stir until the mixture bubbles and turns golden, about 3 to 4 minutes. Remove from heat and stir in the sliced almonds. Set aside 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 in a preheated oven at 350°F (175°C) for 25 to 30 minutes until the cake is golden and sounds hollow when tapped. Allow to cool completely.
4. Step 4: Prepare the custard filling by warming the milk in a saucepan without boiling. In a bowl, whisk together sugar, flour, and egg yolks until smooth. Gradually whisk the warm milk into the egg mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens, about 5 to 7 minutes. Remove from heat and stir in vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming and chill until cool. Once chilled, beat in the softened butter until the custard is light and spreadable.
5. Step 5: Slice the cooled cake horizontally in half using a serrated knife. Spread the custard filling over the bottom layer, leaving a 1/2-inch border all around. Place the top almond-topped layer over the custard and press gently. Refrigerate the assembled cake for at least 2 hours before serving.

Tips & Variations

• For extra flavor, lightly toast the sliced almonds before adding them to the honey mixture.
• If you prefer a lighter filling, substitute half of the butter in the custard with mascarpone cheese.
• Make sure the yeast is fresh and milk is warm but not hot to ensure proper dough rising.

Storage

Store the cake covered in the refrigerator for up to 3 days. For best texture and flavor, serve chilled or at room temperature. When ready to eat, allow the cake to sit out for 15-20 minutes to soften slightly. Avoid freezing as the custard filling may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake gluten-free?

Traditional Bee Sting Cake relies on yeast dough made with wheat flour, which gives it its characteristic texture. You can try a gluten-free flour blend, but results may vary and the dough might be denser.

Can I prepare the cake a day ahead?

Yes, assembling the cake a day ahead allows the custard to fully meld with the dough layers, enhancing the flavor. Just keep it refrigerated and covered until serving.

German Bee Sting Cake Recipe

Print Recipe

★★★★★

4.7 from 119 reviews

Traditional German Bee Sting Cake (Bienenstich) features a soft yeast dough base topped with a sweet honey-almond caramel glaze, filled with a rich vanilla custard cream. This deliciously layered dessert combines a crunchy almond topping with a smooth, creamy filling, making it a beloved treat for special occasions or an indulgent everyday dessert.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 55 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 (110°F/45°C) and let it sit for 5 to 10 minutes until frothy. In a large mixing bowl, combine granulated sugar, softened butter, salt, and the large egg. Add the yeast mixture to the bowl, then gradually incorporate the sifted flour. Knead the dough for 5 to 7 minutes until it becomes smooth and elastic. Cover the dough 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 butter. Add sugar, honey, and heavy cream, stirring continuously until the mixture bubbles and turns golden, about 3 to 4 minutes. Remove the pan from heat and stir in the sliced almonds. Allow the mixture to cool.
3. Assemble and bake the cake: Punch down the risen dough and press it evenly into a greased 9-inch round cake pan. Spread the cooled honey-almond topping evenly over the dough. Bake the cake in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until the top is golden brown and sounds hollow when tapped. Let the cake cool completely before the next steps.
4. Prepare the custard filling: Warm the whole milk in a saucepan over medium heat without letting it boil. In a separate bowl, whisk together granulated sugar, flour, and egg yolks until smooth. Gradually pour the warm milk into the egg mixture, whisking constantly to combine. Return this mixture to the saucepan and cook over medium heat, stirring continuously for 5 to 7 minutes until it thickens. Remove from heat and stir in the vanilla extract. Cover the surface with plastic wrap to prevent a skin forming and refrigerate until cool. Once chilled, beat in the softened butter until the custard becomes light and spreadable.
5. Final assembly: Using a serrated knife, slice the cooled cake horizontally in half. Spread the custard filling evenly over the bottom cake layer, leaving a 1/2-inch border around the edges. Carefully place the top layer with the almond topping on the custard. Press gently to secure the two layers together. Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld and the custard to set.

Notes

• Make sure the milk used for activating yeast is warm, not hot, to avoid killing the yeast.
• Allow the custard to cool completely before adding butter to ensure a smooth texture.
• For a lighter topping, you can toast the almonds separately before mixing them in.
• Use a serrated knife to slice the cake to avoid compressing the layers.
• Refrigerating the cake improves flavor and makes slicing easier.

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