Name: German Bee Sting Cake (Bienenstich) Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: German
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; 1/4 cup granulated sugar; 2 tablespoons pure honey; 1 tablespoon heavy cream; 1/2 cup sliced almonds; 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

Ingredients

2 1/4 teaspoons active dry yeast

1/4 cup warm milk (110°F/45°C)

1/4 cup granulated sugar (dough)

1/4 cup unsalted butter, softened (dough)

1/2 teaspoon salt

1 large egg, room temperature

1 3/4 cups all-purpose flour, sifted (dough)

1/4 cup unsalted butter (topping)

1/4 cup granulated sugar (topping)

2 tablespoons pure honey

1 tablespoon heavy cream

1/2 cup sliced almonds

1 1/2 cups whole milk (filling)

1/4 cup granulated sugar (filling)

1/4 cup all-purpose flour (filling)

2 large egg yolks

1 teaspoon pure vanilla extract

1/2 cup unsalted butter, softened (filling)

Instructions

Step 1: Dissolve yeast in warm milk and let sit for 5–10 minutes until frothy.

Step 2: In a mixing bowl, combine sugar, softened butter, salt, and egg. Add the yeast mixture, then gradually stir in the sifted flour. Knead the dough for 5–7 minutes until smooth and elastic. Cover and let rise for 1 hour or until doubled in size.

Step 3: To make the topping, melt butter in a saucepan over medium heat. Add sugar, honey, and cream; stir until the mixture bubbles and turns golden, about 3–4 minutes. Remove from heat and mix in the sliced almonds. Let cool.

Step 4: 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.

Step 5: Bake at 350°F (175°C) for 25–30 minutes, until the cake is golden and sounds hollow when tapped. Cool completely before proceeding.

Step 6: 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 this mixture, then return it to the saucepan. Cook over medium heat, stirring constantly, for 5–7 minutes until thickened. Remove from heat, stir in vanilla extract, and cover the surface with plastic wrap. Chill until completely cool.

Step 7: Once chilled, beat the softened butter into the custard until light and spreadable.

Step 8: Carefully slice the cooled cake horizontally in half with a serrated knife. Spread the custard filling evenly over the bottom half, leaving about a 1/2-inch border. Place the top layer with the almond topping over the custard and press gently to assemble.

Step 9: Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld and the filling to set.

Tips & Variations

For an extra fluffy dough, be sure your yeast is fresh and your milk is at the correct temperature (not too hot or cold).

Use raw or sliced almonds for a more pronounced texture in the topping.

You can substitute the custard filling with whipped cream mixed with pastry cream for a lighter texture.

If you prefer a less sweet topping, reduce the sugar slightly but maintain the honey for flavor.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Reduce the warm milk slightly and mix the yeast directly with dry ingredients. The rising time will be similar.

How do I prevent the almond topping from burning?

Watch the topping closely while cooking and remove it from heat as soon as it turns a golden color. Stirring constantly helps prevent burning and ensures even caramelization.