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German Bee Sting Cake Recipe

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4.5 from 130 reviews

German Bee Sting Cake is a classic Bavarian dessert featuring a soft yeast dough base topped with a caramelized honey and almond mixture. It’s filled with a rich, creamy vanilla custard, making it a delightful blend of textures and flavors perfect for any occasion.

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 5–10 minutes until frothy. In a mixing bowl, combine the granulated sugar, softened butter, salt, and egg. Add the yeast mixture, then gradually incorporate the sifted all-purpose flour. Knead the dough for 5–7 minutes until it becomes smooth and elastic. Cover the bowl and let the dough rise for 1 hour or 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 constantly until the mixture begins to bubble and turns golden (about 3–4 minutes). Remove from heat, stir in the sliced almonds, and set aside to cool slightly.
  3. 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 25–30 minutes, or until the cake is golden brown and sounds hollow when tapped. Remove from oven and allow to cool completely in the pan.
  4. Prepare the custard filling: Warm the whole milk in a saucepan over medium heat without boiling. 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 the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5–7 minutes). Remove from heat, stir in the pure vanilla extract, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate until completely cool. Once chilled, beat in the softened unsalted butter until light and spreadable.
  5. Final assembly: Using a serrated knife, slice the cooled cake horizontally in half. 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 onto the custard filling and press gently to adhere. Refrigerate the assembled cake for at least 2 hours before serving to let the flavors meld and the custard set.

Notes

  • Ensure the milk is warm, not hot, when activating the yeast to avoid killing the yeast.
  • Use fresh active dry yeast for best rising results.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free blend, but texture may vary.
  • Refrigeration before serving improves sliceability and flavor meld.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Almond topping can be replaced with other nuts like walnuts or pecans based on preference.

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

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