Print

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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/german-bee-sting-cake-recipe-3/