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German Bee Sting Cake Recipe

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4.8 from 127 reviews

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.

Ingredients

Scale

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

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