Authentic German Bee Sting Cake Recipe

Introduction

Authentic German Bee Sting Cake, or Bienenstich, is a delightful combination of a soft yeast cake topped with a sweet honey-almond glaze and filled with creamy vanilla custard. This traditional dessert offers a perfect balance of fluffy texture and rich flavors that will impress any home baker.

Ingredients

• 250g (2 cups) all-purpose flour
• 7g (2 ¼ tsp) active dry yeast
• 50g (¼ cup) granulated sugar
• 120ml (½ cup) warm milk (not hot!)
• 50g (¼ cup) unsalted butter, softened
• 1 large egg
• ½ tsp salt
• 75g (⅓ cup) unsalted butter (for topping)
• 100g (½ cup) granulated sugar (for topping)
• 2 tbsp honey
• 2 tbsp heavy cream (for topping)
• 100g (1 cup) sliced almonds
• 500ml (2 cups) whole milk (for filling)
• 100g (½ cup) granulated sugar (for filling)
• 2 large egg yolks
• 30g (¼ cup) cornstarch
• 1 tsp vanilla extract
• 200ml (¾ cup) heavy cream, whipped

Instructions

1. Step 1: Activate the yeast by mixing warm milk, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until foamy.
2. Step 2: In a large bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter. Knead the dough for 5-7 minutes until smooth. Cover and let it rise for 1 hour or until doubled in size.
3. Step 3: To make the honey-almond topping, melt butter, sugar, honey, and cream in a saucepan over medium heat. Stir in sliced almonds and cook for 1-2 minutes until slightly thickened. Remove from heat and let cool slightly.
4. Step 4: Preheat oven to 175°C (350°F). Grease a 9-inch round cake pan and press the risen dough into it. Spread the honey-almond mixture evenly over the dough. Bake for 25-30 minutes until golden brown. Let cool completely.
5. Step 5: For the vanilla cream filling, heat the milk in a saucepan until warm. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk into the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat until thickened. Remove from heat, stir in vanilla extract, and let cool. Once cooled, fold in whipped cream for a light texture.
6. Step 6: Slice the cooled cake horizontally in half. Spread the vanilla cream filling evenly on the bottom half, then place the top almond layer back on. Chill for 1-2 hours before serving.

Tips & Variations

• Use fresh yeast for a light and fluffy texture.
• Make sure the milk is warm, not hot, to properly activate the yeast.
• Chill the cream filling before assembly to make spreading easier and enhance texture.
• Toast the almonds briefly before adding to the topping for extra nutty flavor and crunch.
• Refrigerate the assembled cake before serving to help it firm up beautifully.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture of the cream filling and the crispness of the almond topping. When ready to serve, you can let it sit at room temperature for 10-15 minutes for a softer bite but avoid leaving it out too long.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast but reduce the quantity slightly (about 7g active dry yeast is roughly equal to 5g instant yeast) and mix it directly with the flour without proofing.

Is it necessary to chill the cake before serving?

Chilling the assembled cake helps the cream filling set and the flavors meld together, providing a better texture and easier slicing. It is recommended but not mandatory.

Authentic German Bee Sting Cake Recipe

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Authentic German Bee Sting Cake, known as Bienenstich, features a fluffy yeast-based cake topped with a rich honey-almond caramelized topping and layered with a smooth, creamy vanilla custard filling. This classic German dessert is perfect for celebrations and gatherings, offering a delightful combination of sweet, nutty, and creamy textures.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 55 minutes
• Yield: 12 servings 1x
• Category: Cake
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

For the Yeast Cake:

• 250g (2 cups) all-purpose flour
• 7g (2 ¼ tsp) active dry yeast
• 50g (¼ cup) granulated sugar
• 120ml (½ cup) warm milk (not hot!)
• 50g (¼ cup) unsalted butter, softened
• 1 large egg
• ½ tsp salt

For the Honey-Almond Topping:

• 75g (⅓ cup) unsalted butter
• 100g (½ cup) granulated sugar
• 2 tbsp honey
• 2 tbsp heavy cream
• 100g (1 cup) sliced almonds

For the Vanilla Cream Filling:

• 500ml (2 cups) whole milk
• 100g (½ cup) granulated sugar
• 2 large egg yolks
• 30g (¼ cup) cornstarch
• 1 tsp vanilla extract
• 200ml (¾ cup) heavy cream, whipped

Instructions

1. Activate the Yeast: In a bowl, mix the warm milk, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Add the yeast mixture, egg, and softened butter. Knead the mixture for 5-7 minutes until the dough is smooth and elastic. Cover the bowl and let the dough rise for 1 hour or until it doubles in size.
3. Make the Honey-Almond Topping: In a saucepan, melt the unsalted butter, granulated sugar, honey, and heavy cream over medium heat. Stir in the sliced almonds and cook for 1-2 minutes until the mixture thickens slightly. Remove from heat and allow it to cool slightly.
4. Preheat and Prepare the Cake Pan: Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and press the risen dough evenly into the pan.
5. Apply Topping and Bake: Spread the honey-almond mixture evenly over the dough in the pan. Bake the cake for 25-30 minutes until it turns golden brown. Remove from the oven and let it cool completely.
6. Prepare the Vanilla Cream Filling: Heat the whole milk in a saucepan until warm. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually pour the warm milk into the egg mixture, whisking constantly to avoid curdling. Transfer this mixture back to the saucepan and cook on medium heat, stirring continuously until the custard thickens. Remove from heat, stir in vanilla extract, and let it cool. Once cooled, gently fold in the whipped heavy cream to create a light, airy filling.
7. Assemble the Cake: Carefully slice the cooled cake horizontally into two layers. Spread the vanilla cream filling evenly on the bottom layer. Place the top layer with the honey-almond topping back on. Chill the assembled cake in the refrigerator for 1-2 hours before serving to allow the flavors to meld and the filling to set.

Notes

• Use fresh active dry yeast to ensure a light and fluffy cake texture.
• Warm the milk to about 38-40°C (100-105°F) to properly activate the yeast without killing it.
• Chilling the cream filling makes the assembly easier and improves the overall texture.
• Toast the sliced almonds lightly before adding to the topping for an enhanced nutty flavor and extra crunch.
• Refrigerate the assembled cake before serving to allow it to firm up and enhance flavors.

Keywords: German Bee Sting Cake, Bienenstich, honey almond cake, vanilla cream filling, traditional German dessert, yeast cake, honey almond topping