German Bee Sting Cake Recipe

Introduction

German Bee Sting Cake is a delightful treat featuring a soft yeast dough topped with a sweet honey-almond glaze and filled with creamy vanilla custard. With its rich flavors and satisfying textures, this traditional dessert is perfect for special occasions or whenever you crave something indulgent.

Ingredients

• 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. Step 1: Prepare the yeast dough by dissolving the yeast in warm milk. Let 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 add the flour. Knead the dough for 5 to 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 to 4 minutes). Remove from heat and stir in 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 the cake at 350°F (175°C) for 25 to 30 minutes until golden and hollow sounding. Let it cool completely.
4. Step 4: Prepare the custard filling by warming the milk in a saucepan, taking care not to boil it. In a separate bowl, whisk together sugar, flour, and egg yolks until smooth. Gradually whisk the warm milk into the egg mixture. Return everything to the saucepan and cook over medium heat, stirring constantly for 5 to 7 minutes until the custard thickens. Remove from heat, stir in vanilla extract, cover the surface with plastic wrap to prevent a skin, and chill until cool. Beat in softened butter until the custard is light and spreadable.
5. Step 5: Once the cake is cooled, slice it horizontally in half using a serrated knife. Spread the custard filling on the bottom layer, leaving a 1/2-inch border around the edges. Place the top layer with the almond topping over the custard and press gently to set. Refrigerate for at least 2 hours before serving.

Tips & Variations

• Allow the yeast dough to rise in a warm, draft-free area for best results.
• Use fresh, high-quality honey for a richer topping flavor.
• To make the cake nut-free, substitute the almonds with toasted coconut flakes or omit them entirely.
• For a lighter filling, try substituting half the butter with cream cheese.
• Ensure the custard is completely cool before spreading to prevent melting the butter and creating a runny filling.

Storage

Store the assembled cake in an airtight container in the refrigerator. It will keep for up to 3 days. When ready to serve, allow it to come to room temperature for about 20 minutes for the best flavor and texture. Avoid freezing, as the custard filling may separate.

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 overnight. Bring it to room temperature before proceeding with the recipe.

What can I use if I don’t have all-purpose flour?

All-purpose flour works best for this recipe, but you can substitute with cake flour for a lighter texture or bread flour for a chewier crumb. Adjust the amount slightly as needed due to different absorption rates.

German Bee Sting Cake Recipe

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★★★★★

4.7 from 94 reviews

This traditional German Bee Sting Cake (Bienenstich) is a delightful yeast-based dessert featuring a soft, slightly sweet dough topped with a golden honey-almond glaze. The cake is beautifully layered with a rich, smooth vanilla custard filling, creating a delicious balance of nutty crunch and creamy sweetness. Perfect for special occasions or an indulgent treat, this recipe combines classic baking techniques with rich flavors to deliver an elegant and irresistible cake.

• Author: Sophie
• Prep Time: 25 minutes
• Cook Time: 30 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 (about 110°F/45°C) and let it sit for 5 to 10 minutes until it becomes frothy. In a large mixing bowl, combine the granulated sugar, softened unsalted butter, salt, and egg. Add the yeast mixture, then gradually incorporate the sifted flour. Knead the dough for 5 to 7 minutes until it is smooth and elastic. Cover the bowl and let the dough rise for 1 hour until it doubles in size.
2. Make the honey-almond topping: Melt the unsalted butter in a saucepan over medium heat. Add the granulated sugar, pure honey, and heavy cream, stirring continuously until the mixture bubbles and turns a golden color, which takes about 3 to 4 minutes. Remove the saucepan from heat and stir in the sliced almonds. Allow the topping to cool.
3. Assemble and bake: Punch down the risen dough to release air, then press it evenly into a greased 9-inch round baking pan. Spread the cooled honey-almond topping evenly over the dough. Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes or until the cake turns golden brown and sounds hollow when tapped. Remove from oven and allow to cool completely.
4. Prepare custard filling: Warm the whole milk in a saucepan, ensuring it does not boil. In a separate bowl, whisk together the granulated sugar, all-purpose flour, and egg yolks until smooth. Gradually whisk the warm milk into the egg mixture to temper it. Return this combined mixture to the saucepan and cook over medium heat, stirring constantly, for 5 to 7 minutes until it thickens. Remove from heat and stir in the pure vanilla extract. Cover the custard surface with plastic wrap to prevent a skin from forming and chill until completely cool. Once chilled, beat in the softened unsalted butter until the custard is light and spreadable.
5. Final assembly: Using a serrated knife, carefully 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. Place the top layer with the almond honey topping gently on the custard. Press down lightly to set the layers together. Refrigerate the assembled cake for at least 2 hours before serving to allow flavors to meld.

Notes

• Ensure the milk for activating yeast and warming is at the correct temperature (warm but not hot) to avoid killing the yeast or curdling eggs.
• Pressing the cake gently after assembly helps the layers stick without squeezing out the custard filling.
• For best flavor, make the cake a few hours ahead or the day before serving and keep refrigerated.
• The sliced almonds can be toasted lightly before mixing for extra crunch and flavor enhancement.
• This cake is best served chilled or at room temperature.

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