Description
Authentic German Bee Sting Cake (Bienenstich) is a delightful dessert featuring a soft yeasted cake, rich vanilla cream filling, and a golden honey-almond topping. This traditional European treat is elegant, satisfying, and perfect for special occasions.
Ingredients
- 250 g all-purpose flour
- 7 g active dry yeast
- 50 g granulated sugar
- 120 ml warm milk
- 50 g unsalted butter, softened
- 1 large egg
- 1/2 tsp salt
- 75 g unsalted butter (for topping)
- 100 g granulated sugar (for topping)
- 2 tbsp honey
- 2 tbsp heavy cream
- 100 g sliced almonds
- 500 ml whole milk (for filling)
- 100 g granulated sugar (for filling)
- 2 large egg yolks
- 30 g cornstarch
- 1 tsp vanilla extract
- 200 ml heavy cream, whipped
Instructions
- In a small bowl, mix warm milk, 1 tsp of the sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine flour and salt. Add yeast mixture, remaining sugar, egg, and softened butter. Knead until smooth and elastic. Cover and let rise until doubled, about 1 hour.
- For the topping, melt butter, sugar, honey, and cream in a saucepan. Stir in sliced almonds and cook briefly until thickened. Let cool.
- Grease a 9-inch round cake pan. Press the risen dough evenly into the pan. Spread the almond mixture over the top.
- Bake at 350°F (175°C) for 25–30 minutes, until golden. Let cool completely, then slice the cake horizontally into two layers.
- To make the filling, heat milk until just steaming. In a separate bowl, whisk egg yolks with sugar and cornstarch. Slowly add hot milk to the yolk mixture while whisking, then return to the pot and cook over medium heat until thickened. Stir in vanilla extract and let cool.
- Once cooled, fold in whipped cream to create a smooth, fluffy filling.
- Spread the cream filling onto the bottom cake layer. Carefully place the almond-topped layer on top. Chill for 1–2 hours before serving.
Notes
- Use dark honey for a richer topping flavor.
- Add almond extract to the filling for extra depth.
- The cake can be made a day ahead and chilled overnight.
- Do not freeze the assembled cake, but the baked base can be frozen separately.
- Use instant yeast if preferred, adjusting rising time as needed.
- Prep Time: 40 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 22g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
