German Bee Sting Cake Recipe

Introduction

German Bee Sting Cake, or Bienenstich, is a delightful combination of sweet yeast dough, creamy custard, and a crunchy honey-almond topping. This classic dessert offers a perfect balance of textures and flavors that will impress any guest. Let’s dive into making this irresistible treat at home.

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm milk (110°F / 45°C)
• 1/4 cup granulated sugar (for dough)
• 1/4 cup unsalted butter, softened (for dough)
• 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. Let it sit for 5–10 minutes until frothy. In a mixing bowl, combine sugar, softened butter, salt, and egg. Add the yeast mixture, then gradually mix in the flour. Knead the dough for 5–7 minutes until smooth and elastic. Cover 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 cream, stirring until the mixture bubbles and turns golden (about 3–4 minutes). Remove from heat and stir in the sliced almonds. Allow it 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 at 350°F (175°C) for 25–30 minutes until golden brown and hollow-sounding when tapped. Let the cake cool completely.
4. Step 4: Prepare the custard filling by warming the milk in a saucepan without boiling. In a separate 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 thickened (5–7 minutes). Remove from heat and stir in vanilla extract. Cover the surface with plastic wrap and chill until cool. Beat in the softened butter until light and spreadable.
5. Step 5: Carefully 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 around the edge. Place the top layer with the almond topping on the custard and press gently to assemble. Refrigerate for at least 2 hours before serving to set.

Tips & Variations

• Use room temperature ingredients to ensure the dough rises properly and the filling is smooth.
• For extra flavor, add a teaspoon of almond extract to the custard filling.
• Substitute sliced almonds with chopped hazelnuts or walnuts for a different nutty crunch.
• If you prefer a lighter cake, try making the filling with half milk and half cream.

Storage

Store the assembled Bee Sting Cake in an airtight container or covered with plastic wrap in the refrigerator. It will keep well for up to 3 days. Reheat slices slightly at room temperature before serving, but avoid microwaving to preserve the crunchy almond topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough and filling ahead of time?

Yes, you can prepare the dough the day before by refrigerating it after the first rise. The filling can also be made ahead and stored in the fridge. Assemble the cake just before serving.

What if I don’t have active dry yeast?

You can substitute active dry yeast with instant yeast using the same amount. Instant yeast can be mixed directly with the dry ingredients without proofing.

German Bee Sting Cake Recipe

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This traditional German Bee Sting Cake features a light yeast dough topped with a sweet honey-almond glaze and filled with a rich, creamy custard. Known as Bienenstich, this classic dessert combines a crisp almond topping with a soft, luscious filling, making it a delightful treat for any special occasion or tea time.

• Author: Sophie
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours (including rising, baking, cooling, and chilling times)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

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

Topping:

• 1/4 cup unsalted butter
• 1/4 cup granulated sugar
• 2 tablespoons pure honey
• 1 tablespoon heavy cream
• 1/2 cup sliced almonds

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 bowl and let the dough rise for 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 granulated 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 topping to cool completely.
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 almond topping evenly over the dough. Bake at 350°F (175°C) for 25 to 30 minutes until the topping is golden and the cake sounds hollow when tapped. Remove from oven and let cool completely.
4. Prepare the custard filling: Warm the whole milk in a saucepan, but do not let it boil. In a separate bowl, whisk together the granulated sugar, flour, and egg yolks until smooth. Gradually whisk the warm milk into the egg mixture. Return the combined mixture to the saucepan, and cook over medium heat, stirring constantly, until it thickens, about 5 to 7 minutes. Remove from heat, stir in the vanilla extract, then cover the surface with plastic wrap to prevent a skin from forming. Chill the custard until cool.
5. Finish the custard filling: Beat the softened butter into the chilled custard until it becomes light and spreadable.
6. Final assembly: Using a serrated knife, slice the cooled cake horizontally in half. Spread the custard filling evenly on the bottom layer, leaving a 1/2-inch border around the edges. Place the top layer with the almond topping onto the custard-filled bottom layer and press gently. Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld.

Notes

• Ensure the milk for dissolving yeast is warm (about 110°F/45°C) to activate the yeast properly, not hot to avoid killing it.
• Chilling the custard before adding butter helps achieve a light and fluffy texture in the filling.
• Use a serrated knife for clean, even cake slices.
• The cake is best enjoyed the day after assembly once it has fully chilled and set.
• Store leftovers in the refrigerator and consume within 3 days for best freshness.

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