German Bee Sting Cake (Bienenstich) Recipe
German Bee Sting Cake (Bienenstich) is a classic German dessert featuring a soft, yeast-raised dough topped with a rich honey-almond caramelized crust. It is filled with a luscious vanilla custard cream, creating a perfect balance of textures and flavors. This cake is baked to golden perfection, cooled, then assembled with a creamy custard center making it a delightful treat for special occasions or an indulgent everyday dessert.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (including rising and chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
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
- Prepare the yeast dough: Dissolve the active dry yeast in the warm milk and let it sit for 5 to 10 minutes until it becomes frothy. In a mixing bowl, combine granulated sugar, softened butter, salt, and the whole egg. Add the frothy yeast mixture, then gradually add the sifted flour. Knead the dough for 5 to 7 minutes until it is smooth and elastic. Cover the dough and allow it to rise for 1 hour or until it doubles in size.
- Make the honey-almond topping: Melt the butter in a saucepan over medium heat. Add the granulated sugar, honey, and heavy cream. Stir the mixture continuously until it bubbles and turns a golden color, approximately 3 to 4 minutes. Remove from heat and stir in the sliced almonds. Allow the topping to cool slightly.
- Assemble and bake: 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 in a preheated oven 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 cool completely.
- Prepare the custard filling: Warm the whole milk in a saucepan over medium heat but do not boil. In a bowl, whisk together granulated sugar, all-purpose flour, and egg yolks until smooth. Gradually whisk the warm milk into the egg mixture to temper it. Return the 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 vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming and chill until completely cool. Once chilled, beat in the softened butter until the filling is light and spreadable.
- Final assembly: Using a serrated knife, slice the cooled cake horizontally into two layers. Spread the custard filling evenly over the bottom half, leaving a 1/2-inch border around the edges. Place the top layer with the honey-almond topping over the custard and gently press down. Refrigerate the assembled cake for at least 2 hours before serving to allow the custard to set.
Notes
- Ensure the milk used to activate the yeast is warm (about 110°F/45°C) to activate the yeast properly without killing it.
- Use a serrated knife for slicing the cake to avoid tearing the delicate crumb.
- Chilling the custard and beating in butter cold helps achieve a smooth, creamy filling.
- The cake is best served chilled and can be stored in the refrigerator for up to 3 days.
- For extra flavor, almond extract can be added to the custard filling to enhance the nutty profile.
Keywords: Bienenstich, Bee Sting Cake, German cake, yeast dough cake, honey almond topping, vanilla custard filling
Find it online: https://topreci.com/german-bee-sting-cake-bienenstich-recipe/
