Description
German Bee Sting Cake, or Bienenstich, is a classic dessert featuring a soft yeast dough topped with a rich honey almond glaze and filled with a luscious vanilla cream. This traditional German cake combines a tender nutty crust with a smooth, creamy custard filling, making it a perfect treat for special occasions or cozy afternoons.
Ingredients
Scale
For the dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm milk (110°F/43°C)
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsalted butter, softened
For the honey almond topping:
- 1/4 cup unsalted butter
- 1/3 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons heavy cream
- 3/4 cup sliced almonds
For the vanilla cream filling:
- 1 1/4 cups milk
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons all-purpose flour
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped
Instructions
- Make the dough: Dissolve yeast in warm milk with 1 teaspoon of sugar and let sit for 5–10 minutes until foamy. In a large bowl, combine flour, remaining sugar, and salt. Add eggs, butter, and yeast mixture. Mix and knead until a smooth, elastic dough forms, about 8–10 minutes by hand or mixer. Cover and let rise in a warm place for 1 hour, or until doubled.
- Prepare the topping: In a small saucepan, melt butter with sugar, honey, and cream. Bring to a boil, then remove from heat and stir in sliced almonds. Let cool slightly.
- Shape and bake: Grease and line the bottom of a 9-inch springform pan. Press risen dough into the pan evenly. Spread the cooled almond topping gently over the top. Let rise again for 20 minutes while preheating oven to 350°F (175°C). Bake for 25–30 minutes or until golden brown. Let cool completely in the pan.
- Make the filling: In a saucepan, whisk together sugar, cornstarch, flour, and egg yolks. Slowly whisk in milk. Cook over medium heat, stirring constantly, until thickened, about 5–7 minutes. Remove from heat, stir in vanilla, and cool completely. Fold in whipped cream for a light texture.
- Assemble: Remove the cake from the pan. Carefully slice it horizontally to create two layers. Spread the cream filling on the bottom layer. Gently place the almond-topped layer on top. Chill for at least 1 hour before slicing.
Notes
- Bienenstich is best served chilled.
- For easy slicing, use a serrated knife and wipe between cuts.
- Can be made a day ahead and stored in the refrigerator.
