German Bee Sting Cake Recipe

Introduction

German Bee Sting Cake, or Bienenstich, is a delightful dessert featuring a soft yeast cake topped with a sweet honey and almond glaze. Filled with a smooth cream, this cake offers a perfect balance of flavors and textures that will impress any guest.

Ingredients

• 4 cups all-purpose flour
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1 cup warm milk
• 1/2 cup sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/4 tsp salt
• 1/2 cup honey
• 1 cup sliced almonds
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Step 1: In a mixing bowl, dissolve yeast in warm milk with a teaspoon of sugar. Let it sit until frothy, about 5-10 minutes.
2. Step 2: Add flour, sugar, melted butter, eggs, and salt to the yeast mixture. Knead until a smooth dough forms. Cover and let rise in a warm place until doubled in size, about 1 hour.
3. Step 3: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
4. Step 4: Punch down the risen dough and press it evenly into the prepared pan.
5. Step 5: In a small saucepan, melt honey with butter. Stir in sliced almonds and spread this mixture evenly over the dough.
6. Step 6: Bake for 25-30 minutes until the topping is golden and bubbly. Let cake cool completely in the pan.
7. Step 7: While the cake cools, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. Step 8: Carefully slice the cake horizontally to create two layers. Spread the whipped cream evenly over the bottom layer, then place the almond-topped layer on top.
9. Step 9: Chill the cake for at least 1 hour before serving to allow the cream to set.

Tips & Variations

• Use homemade or high-quality honey for richer flavor in the almond topping.
• For a lighter filling, substitute some of the heavy cream with mascarpone cheese.
• Toast the sliced almonds lightly before adding them to the honey mixture for extra crunch and aroma.
• If you prefer, replace the whipped cream with a vanilla custard or pastry cream for a traditional variation.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. To serve, remove from fridge about 15 minutes before slicing to soften the cream filling slightly. The honey-almond topping is best fresh but holds well overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake without yeast?

Traditional Bee Sting Cake relies on yeast for its soft texture. Using baking powder will change the texture, but you can try a quick bread version if in a hurry.

How do I prevent the honey almond topping from becoming soggy?

Allow the cake to cool completely before adding the cream filling, and refrigerate it. This helps keep the topping crisp and prevents it from absorbing moisture from the cream.

German Bee Sting Cake Recipe

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German Bee Sting Cake (Bienenstich) is a classic German dessert featuring a soft yeast-based cake topped with a honey-almond caramelized crust and filled with a rich, creamy custard filling. This cake offers a delightful balance of textures – a fluffy sponge base, crunchy sweet topping, and smooth cream center.

• Author: Yana
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours (including rising and cooling times)
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

For the Yeast Cake:

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 cup warm milk (110°F/43°C)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/2 tsp salt

For the Honey-Almond Topping:

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 tbsp honey
• 1 tbsp heavy cream
• 1 cup sliced almonds

For the Cream Filling:

• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 3 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, softened

Instructions

1. Prepare the Yeast Dough: In a small bowl, dissolve yeast in warm milk and let it activate for about 5-10 minutes until frothy. In a large mixing bowl, combine flour, sugar, and salt. Add melted butter, eggs, and the yeast mixture. Knead the dough for about 8-10 minutes until smooth and elastic. Cover and let it rise in a warm place for about 1 hour or until doubled in size.
2. Make the Honey-Almond Topping: In a saucepan over medium heat, melt butter, then add sugar, honey, and heavy cream. Stir constantly until the mixture becomes bubbly and slightly thickened. Remove from heat and stir in sliced almonds. Set aside to cool slightly.
3. Bake the Cake with Topping: Preheat the oven to 350°F (175°C). Roll the dough into an even rectangle or circle and place it on a greased or parchment-lined baking pan. Spread the honey-almond mixture evenly over the dough. Bake for 25-30 minutes or until the cake is golden brown and the topping is set. Remove from oven and cool completely.
4. Prepare the Cream Filling: In a saucepan, whisk together flour and sugar. Gradually add milk while stirring. Cook over medium heat, stirring constantly until the mixture thickens to a pudding-like consistency. Remove from heat and whisk in egg yolks and vanilla extract quickly. Let the mixture cool to room temperature, then beat in softened butter until smooth and creamy.
5. Assemble the Cake: Once the cake has cooled, carefully slice it horizontally into two layers. Spread the cream filling evenly over the bottom layer, then place the honey-almond topped layer on top. Refrigerate for at least 1 hour before serving to allow the cream to set.

Notes

• Ensure the yeast milk mixture is not too hot to avoid killing the yeast.
• You can substitute heavy cream in the topping with half-and-half for a lighter option.
• The cake can be stored in the refrigerator for up to 3 days.
• For extra flavor, add a teaspoon of almond extract to the cream filling.
• Be gentle when cutting the cake to prevent cracking the honey-almond layer.

Keywords: Bee Sting Cake, Bienenstich, German Cake, Honey Almond Cake, Yeast Cake, Cream Filling