Print

Authentic German Bee Sting Cake (Bienenstich)

Close-up of a layered slice of bee sting cake showing sponge, cream, jam, and caramelized almond topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a classic German Bee Sting Cake featuring a soft yeast dough base, creamy vanilla custard filling, and a crunchy, caramelized honey-almond topping.

Ingredients

  • For the Yeast Dough: 1 cup milk, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast, 3 cups all-purpose flour, 1/2 teaspoon salt, 1 large egg, 1/4 cup unsalted butter (softened)
  • For the Honey-Almond Topping: 1/2 cup granulated sugar, 1/4 cup honey, 1/4 cup heavy cream, 1/2 cup sliced almonds, 2 tablespoons unsalted butter
  • For the Vanilla Custard Filling: 1 1/2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/2 teaspoon vanilla extract, 2 large egg yolks, 1/2 cup heavy cream (whipped)

Instructions

  1. Prepare the Yeast Dough: Warm the milk until lukewarm. Dissolve the yeast and 1 teaspoon of sugar in the warm milk. Let stand for 5 minutes until foamy.
  2. In a large bowl, whisk together the remaining sugar, flour, and salt. Add the egg and softened butter to the yeast mixture.
  3. Combine the wet and dry ingredients. Mix until a shaggy dough forms, then knead for 5 to 7 minutes until smooth. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
  4. Prepare the Topping: While the dough rises, combine the sugar, honey, heavy cream, and butter in a small saucepan. Heat over medium heat, stirring until the sugar dissolves and the mixture simmers. Stir in the sliced almonds. Remove from heat.
  5. Preheat your oven to 350°F (175°C). Punch down the risen dough and press it into a greased 9-inch springform pan.
  6. Spread the almond topping evenly over the dough surface.
  7. Bake for 25 to 30 minutes, or until the topping is golden brown and bubbling. Let the cake cool completely on a wire rack.
  8. Prepare the Custard Filling: Whisk the milk, sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a pudding consistency. Remove from heat and stir in the vanilla extract.
  9. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill completely.
  10. Once chilled, gently fold the whipped heavy cream into the cooled custard base to create a light cream filling.
  11. Assembly: Once the cake is completely cool, slice the cake horizontally into two even layers. Spread the vanilla cream filling evenly over the bottom layer. Place the top layer (the almond crust side) back on top.
  12. Chill the assembled Bee Sting Cake for at least 2 hours before slicing and serving.

Notes

  • For the best texture, ensure your yeast is fresh and the milk is lukewarm, not hot, when activating the yeast.
  • When making the custard, stir continuously to prevent scorching on the bottom of the pan.
  • You can substitute the vanilla custard with a stabilized whipped cream if you prefer a lighter filling.

Nutrition

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